Asparagus 15-20 minutes
Beets (young) 45-60 minutes
Beets (old) 3-4 hours
Cabbage 15-30 minutes
Carrots 30-60 minutes
Cauliflower 20-30 minutes
Celery 20-45 minutes
Green Corn 12-20 minutes
Lima beans (fresh) 45-60 minutes
Onions 30-45 minutes
Parsnips 30-45 minutes
Peas (fresh) 20-30 minutes
Potatoes 25-30 minutes
Spinach 15-30 minutes
Squash (summer) 20-30 minutes
String Beans 1-3 hours
Sweet Potatoes 15-25 minutes
Turnips 30-45 minutes
PARING VEGETABLES.—If the outside skin of a vegetable is removed, it should be pared as thin as possible. The covering of the carrot and new potato is so thin that it can be removed by scraping, thereby saving the valuable nutritive substances just beneath the skin.
Turnips are an exception to the rule, a thick layer of cellular material covers them. For this reason, a thick paring is cut from turnips. (Cut a turnip in two and note the thickness of its skin.)
MASHED TURNIPS
6 medium turnips Salt and pepper 2 tablespoonfuls butter or substitute
Scrub and pare the turnips. Cut each into cubes. Place in the top part of a steamer (see Figure 31) and cook until tender when tested with a fork or knitting needle.
Mash the turnips with a potato masher. Add butter or substitute and enough salt and pepper to season. Serve hot.
BUTTERED CARROTS
4 cupfuls carrots, cut into strips 2 tablespoonfuls butter or substitute 2 teaspoonfuls salt Dash pepper
Scrub and scrape carrots, cut them into strips. Put them in a saucepan and add water to a depth of 1 inch. When the carrots are tender and only a small amount of water remains, add the butter or substitute and seasonings. Continue to cook slowly until almost all of the remaining water has evaporated. Serve the vegetables and surrounding liquid hot.