OVEN TEMPERATURE CHART

MISCELLANEOUS
Custard: Cups. ..\. «eae eee BD 2. G Sig Sek cs 300
Custard Casserole .......... BO sb COE Pee 300
SOMES oe EL). oe ie eee ods OU 6s C86 e oe ee eR 325
Bmed poate. ae cee ee pet Eee oe eee 400
BBKCC MES aad. . dcbidsc ccces D RU hn ca os acs 300
DAEGU, « cals es 0 0 cc cee DOU. eb eeenew ces 300
Rice Pudding ...... iad ae ve GOs. so s-a-akw ottes 325
Besisoped potata., . ..< «masse ee ian ete 375
TIME CHART FOR ROASTS
Kind: Minutes per lb, after searing:
ek eee eee eres 10-16
Meese TT 17-22
wins GOO @. G05 . e 23-30
Veal, pork, lamb - well done .. 30
Cured pork - well done ..... 40-55

Broiling: Remove any extra fat from the meat and grease the
broiler with some of it. Broil the meat over a clear fire

or under a gas or electric burner. Sear it on both sides and
cook it half of the required time on each side.

Pan broiling: Heat a frying pan very hot and grease it, by rub-
bing with a little fat. Sear meat on both sides, then cook more
slowly until done. Season. Keep free from fat.

TIME TABLE FOR BROILING AND

PAN BROILING

Put a rack in a meat pan and put pieces of the meat fat in
the bottom of the pan. Place in a hot oven, 500 degrees F.,
on the upper grate for 10 minutes to sear meat; season with
salt and pepper, remove to the lower grate of oven; lower
temperature to abaut 300 degrees }F., baste occasionally
until done. Add hot water if neccssary for basting,

Sauteing or pan frying: Remove any extra fat and dip the meat
in crumbs, egg and crumbs again (or use a mixture or corn
meal and crumbs), cook 25 to 30 minutes in a small amount
of fat in a frying pan, browning first on one side then turning,
seasoning with salt and pepper, and browning on the other.
Example: breaded veal chops.

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