Three-quarters of an hour,—Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and Irish), boiled sweet potatoes, onions, canned corn, tomatoes.
One hour,—New cabbage, shelled and string beans, spinach and greens, cauliflower, oyster-plant, and winter squash.
Two hours,—Winter carrots, parsnips, turnips, cabbage, and onions.
Three to eight hours,—Old beets.
TIME TABLE FOR BREAD, CAKES, ETC.
Bread,—large loaves, an hour; small loaves, from half to three-quarters of an hour.
Biscuits and rolls, in from fifteen to twenty minutes.
Brown bread, steamed, three hours.
Loaves of sponge cake, forty-five minutes; if thin, about thirty.
Loaves of richer cake, from forty-five minutes to an hour.