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Cooking of Vegetables

Asparagus, Beans (string), Beets (new), (old), Beet Greens, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Corn, Macaroni, Onions, Parsnips, Peas, 20 to 25 minutes.

I to 2 hours. 3/4 to 1 hour. 4 to 6 hours.

1 hour or more. 15 to 20 minutes. ½ to I½ hours.

1 hour or more. 20 to 30 minutes. 2 hours.

IO to 20 minutes. 20" ،، 30 34 2 hours. ½ " 3/4 hour.

Potatoes (white), Rice, Squash, Spinach, (sweet), Tomatoes (stewed), Turnips, 1½" 1 hour. 20 30 minutes. " 15 25 20" " 30 ،، 3045 " 15 20 15 ،، 20 66 3045 Asparagus, 20 to 25 minutes. Beans (string), 1 to 2 hours. Beets (new), 3/4 to 1 hour. " (old), 4 to 6 hours. Beet Greens, 1 hour or more. Brussel Sprouts, 15 to 20 minutes. Cabbage, 1/2 to 1 1/2 hours. Carrots, 1 hour or more. Cauliflower, 20 to 30 minutes. Celery, 2 hours. Corn, 10 to 20 minutes. Macaroni, 20 " 30 ". Onions, 3/4 " 2 hours. Parsnips, 1/2 " 3/4 hour. Peas, 1/2 " 1 hour. Potatoes (white), 20 " 30 minutes. " (sweet), 15 " 25 ". Rice, 20 " 30 ". Squash, 30 " 45 ". Spinach, 15 " 20 ". Tomatoes (stewed), 15 " 20 ". Turnips, 30 " 45 ".