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Vegetables (Carrots parsnips turnips)

Carrots, parsnips, turnips, onions, salsify, rutabagas: Boil from forty minutes to one hour. Cabbage, beets, potatoes, string beans: Twenty minutes to one-half hour. Cauliflowers and squash: About twenty minutes. Green peas and asparagus: About fifteen minutes.

Fish. The proper time in which any fish will cook properly, can only be learned by experience. Fish must never be under-done. When the bones separate easily from the flesh the fish is done. About seven or eight minutes may be given as the proper time to each pound, after the water boils. Cutlets of fish will require from five to ten minutes to fry, and somewhat longer to broil. Flat fish, the same. cleaving from the bone may be observed.