GENERAL DIRECTIONS.
First. Have them fresh as possible. Summer vegetables should be cooked on the same day that they are gathered.
Second. Look them over and wash well, cutting out all decayed or unripe parts.
Third. Lay them when peeled in cold water for some time before using.
Fourth. Always let the water boil before putting them in and continue to boil until done.
Turnips—Should be peeled, and boil from forty minutes to an hour.
Beets—Boil from one to two hours; then put in cold water, and slip the skin off.
Spinach—Boil twenty minutes.
Parsnips—Boil from twenty to thirty minutes.
Onions—Best boiled in two or three waters; adding milk the last time.
String Beans—Should be boiled one hour.
Shell Beans—Require half an hour to an hour.
Green Corn—Boil twenty or thirty minutes.
Green Peas—Should be boiled in as little water as possible; boil twenty minutes.
Asparagus—Same as peas; serve on toast with cream gravy.
Winter Squash—Cut in pieces and boil twenty to forty minutes, in small quantity of water; when done press the water out, mash smooth, and season with butter, pepper and salt.
Cabbage—Should be boiled from one-half hour to one hour in plenty of water; salt while boiling.