Beets.—Boil from 1 to 2 hours; then put in cold water and slip skin off.
Spinach.—Boil 20 minutes.
Parsnips.—Boil from 20 to 30 minutes.
Onions.—Best boiled in 2 or 3 waters, adding milk the last time.
String Beans.—Should be boiled 1½ hours.
Shell Beans.—Require an hour.
Green Corn.—Boil 20 or 30 minutes.
Green Peas.—Should be boiled in little water as possible; boil 20 minutes.
Asparagus.—Same as peas; serve on toast with cream gravy.
Winter Squash.—Cut in pieces and boil 20 to 40 minutes in small quantity of water; when done, press water out, mash smooth, season with butter, pepper, and salt.