The following table is a guide, but one must learn from practice, for the time depends upon the quality of the vegetable, whether tender or tough, and upon the size whether large or small. Test by gently inserting a fork.
(For stewing and boiling unless stated otherwise.)
Tender cabbage and sweet corn. These are usually cooked too long.
Asparagus ; peas ; potatoes of medium size; summer squash; tomatoes.
Young beets and carrots ; onions ; young parsnips; medium potatoes baked, sweet potatoes boiled.
String and shelled beans ; cauliflower; oyster plant; winter squash, steamed or baked; young turnips.
Old carrots, beets, and turnips.
Dried beans, lentils, and peas, baked in the oven, with water added.