Vegetables

Hints on Cooking Vegetables Summer vegetables should be cooked on same day they are gathered. Look them over and wash well, cutting out all decayed parts. Always cook vegetables in freshly boiled water and keep water boiling until done. When cooking green vegetables add salt last few minutes of cooking.

Potatoes--Boil 25 to 40 minutes. Turnips--Boil from 40 to 60 minutes. Beets--Boil from 1 to 2 hours and peel. Parsnips--Boil from 30 to 50 minutes. Spinach--Boil 20 to 50 minutes. Onions--Boil in 2 or 3 waters, adding milk the last time, 45 to 60 minutes. String Beans--Boil 1 to 1 1/2 hours. Shell Beans--Boil 30 to 60 minutes. Green Corn--Steam 10 to 15 minutes, or boil 5 to 6 minutes. Green Peas--Boil in as little water as possible 30 to 45 minutes. Asparagus--Boil in very little water 20 to 30 minutes. Winter Squash--Pare, remove seeds, cut in pieces, and boil 20 to 40 minutes in small quantity of water; when done, press water out, mash smooth, season with butter, pepper and salt. Cabbage-Should be boiled from 45 minutes to 2 hours in plenty of water; salt while boiling.