1
Pumpkin and Squash require five minutes blanching; one and one-half hours sterilizing.
2
Place in a slow oven and bake for two and one-half hours.
3
Bring to a boil; then cook slowly for one and one-half hours.
4
Bake in a moderate oven about two or two and one-half hours.
5
Cook slowly while the fowl is roasting for one and one-half hours.
6
Daily chamber work and dusting, etc., one and one-half hours per day.
7
Bring to a boil and simmer slowly for two and one-half hours.
8
Cover closely and set aside for one and one-half hours to ripen.
9
Bring to a boil and cook slowly for three and one-half hours.
10
Bake two and one-half hours, basting with butter and water while baking.
11
How soon can I make the intervals at two and one-half hours?
12
Drain; cook in boiling salted water until tender, about one and one-half hours.
13
Boil the figs in water one and one-half hours, then drain and weigh.
14
Bake in an ungreased form one to one and one-half hours.
15
Cover the bowl and set aside to raise for three and one-half hours.
16
Now lay the meat and shell in cold water for one and one-half hours.
