Page:The Boston cooking-school cook book (1910).djvu/55

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Potatoes, raw 4 to 8
Breaded Chops 5 to 8
Fillets of Fish 4 to 6
Smelts, Trout, and other small Fish 3 to 5

Note.—Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.

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