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Simmering or Boiling

The temperature for simmering is given for meat, as it is better

when simmered than when boiled.

Meat, Poultry and Fish

Simmering temperature, Total time,

degrees Fahrenheit minutes

Chicken (3 pounds).. 180 to 210 I to 1½ hr.

Cod (about three pounds). 180 to 210 20 to 30

Corned meat 180 to 210 30 to 40 per lb.

Fish (2 to 5 pounds) 180 to 210 30 to 45

Fowl (4 to 5 pounds) 180 to 210 2 to 5 hrs.

Haddock 180 to 210 10 to 15 per lb.

Halibut 180 to 210 10 to 15 per lb.

Ham (12 to 14 pounds) 180 to 210 4 to 5 hrs.

Meats (large pieces or pot roasts) 180 to 210 2 to 6 hrs.

Ox tongue 180 to 210 3 to 4 hrs.

Salmon 180 to 210 10 to 15 per lb.

Swiss steak 180 to 210 2 hrs.

Turkey (10 pounds) 120 to 210 3 to 32 hrs.

VEGETABLES

Boiling temperature Total time,

degrees Fahrenheit minutes

Artichokes 30 to 40

Asparagus 212 15 to 30

Beans (shell or string) 212 20 to 90

Beets (young) 212 30 to 50

Beets (old) 212 2 to 4 hrs.

Beet greens 212 15 to 30

Brussels sprouts 212 15 to 20

Cabbage 212 15 to 60

Carrots 212 15 to 60

Cauliflower 212 15 to 30

Celery 212 15 to 30

Corn 212 7 to 12

Cucumber 212 15 to 20

Dandelion greens. 212 15 to 30

Eggplant (stuffed) 212 45 to 60

Lentils 212 1½ hrs., up

Okra 212 20 to 30

Onions 212 30 to 60

Parsnips 212 30 to 60

Peas 212 10 to 30

Potatoes (boiled) 212 30 to 45

Spinach 212 15 to 30

Sweet potatoes (boiled) 212 30 to 45

Salsify 212 30 to 45

Squash, summer (steamed) 212 15 to 30

Squash, winter (steamed) 212 I to 2 hrs.

Tomatoes (stewed) 212 15 to 20

Turnips 212 30 to 60