The New Dr. Price Cookbook

by Royal Baking Powder Company

Turnips—Boil from 40 to 60 minutes.

Beets—Boil from 1 to 2 hours before peeling.

Parsnips—Boil from 30 to 50 minutes.

Spinach—Boil 20 to 30 minutes.

Onions—Boil 45 to 60 minutes.

String Beans—Boil 1 to 1½ 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 20 to 30 minutes.