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.