Beef: Roast beef requires fifteen minutes for each pound. Do not salt beef, until you take it from the oven.
Chicken: A chicken will cook in one hour and a half. A fowl requires an hour longer. Don't forget to put in one tablespoonful of vinegar to make tender.
Corned Beef: Should boil four hours.
Ham: Boil a ham of ordinary size three hours. Let cool in the water in which it is boiled. It is very nice to remove the skin, while warm, stick cloves in the outside, sprinkle over it a little vinegar and sugar and bake for one hour.
Lamb: Roast a leg of lamb three hours. Wash clean, sprinkle over it a little flour and salt and put into a pan, with cold water. While it is cooking, take a spoon and pour over it the water from the pan, three or four times.
Sausages: Sausages are very nice, baked in a hot oven twenty minutes. Prick with a fork to prevent bursting. Do this too, if fried.
Turkey: A ten pound turkey needs to cook three hours, in a slow oven.
Veal: Roast veal three hours, treating it the same way as lamb. When you have removed it from the pan, make a smooth paste, by wetting two or three tablespoonfuls of flour with cold water, and stir into the water left in the pan. Pour in more water, if the size of your family requires it.