First- Have them fresh as possible. Summer vegetables should be cooked on same day they are gathered. 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 water boil before putting them in, and continue to boil until done.

Turnips-Should be peeled, and boiled from forty minutes to an hour.

Beets-Boil from one to two hours; then put in cold water and slip 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 and one-half hours.

Shell Beans-Require an hour.

Green Corn-Boil twenty or thirty minutes.

Green Peas-Should be boiled in little water as possible; boil twenty minutes.

Asparagus-Same as peas; serve on toast with cream gravy.

Winter Squash-Cut in pieces and boil twenty to forty minutes in small quantity of water; when done, press water out, mash smooth, season with butter, pepper, and salt.

Cabbage-Should be boiled from one to two hours in plenty of water; salt while boiling.