The following time table for cooking vegetables, culled from the writer's scrap-book, is reliable:
Potatoes, old, boiled, 30 minutes.
Potatoes, new, baked, 45 minutes.
Potatoes, new, boiled, 20 minutes.
Sweet potatoes, boiled, 45 minutes.
Sweet potatoes, baked, 1 hour.
Squash, boiled, 25 minutes.
Squash, baked, 45 minutes.
Shell beans, boiled, 1 hour.
Green peas, boiled, 20 to 40 minutes.
String beans, boiled, 1 to 2 hours.
Green corn, 25 minutes to 1 hour.
Asparagus, 15 to 30 minutes.
Spinach, 1 to 2 hours.
Tomatoes, fresh, 1 hour.
Tomatoes, canned, 30 minutes.[C]
Cabbage, 45 minutes to 2 hours.
Cauliflower, 1 to 2 hours.
Dandelions, 2 to 3 hours.
Beet greens, 1 hour.
Onions, 1 to 2 hours.
Beets, 1 to 5 hours.
Turnips, white, 45 minutes to 1 hour.
Turnips, yellow, 1-1/2 to 2 hours.
Parsnips, 1 to 2 hours.
Carrots, 1 to 2 hours.
If a piece of lean salt pork is boiled with some of the above, they will be sufficiently seasoned. If not, season with salt, pepper and butter.
Potatoes and Corn.
For all methods of cooking these vegetables, see Chapter V. of Part I.
Boiled Cabbage.
Remove the outer and all bad leaves, examining carefully for insects, and halve or quarter the cabbage, according to size. Wash, soak a short time in cold water, and put in a covered pot of boiling salted water. When it is tender and "smells good" it is done. Drain, and press out the water, seasoning with salt, pepper and butter. The latter should be omitted if it is boiled with pork.
Cabbage aux Legumes.
Cut out the centre of a large cabbage, and fill the hole with small potatoes, onions, parsnips, beets, etc. Cover with a cloth and boil till tender.