Cover potatoes with boiling water, 1 round table-spoonful salt, boil 10 minutes and leave in cooker 2 hours or longer

Asparagus (tied in bundles)-Cover with boiling water, teaspoonful salt, boil 5 minutes and leave in cooker 2 hours or longer

Cauliflower - cover with boiling water, 1 teaspoonful salt, boil 10 minutes and leave in cooker 2 hours or longer

Corn - Cover with boiling water, 1 table-spoonful salt, boil 5 minutes and leave in cooker 2 hours or longer

Carrots - Cover with boiling water, 1 teaspoonful salt, boil 10 minutes and leave in cooker 1 1/2 hours or longer

Beets - Cover with boiling water, 1 teaspoonful salt, boil 10 minutes and leave in cooker 2 hours or longer

Cabbage- Cover with boiling water, 1 teaspoonful salt, boil 10 minutes and leave in cooker 3 hours or longer

Turnips - Cover with boiling water, 1 teaspoonful salt, boil 10 minutes and leave in cooker 2 hours or longer

Parsnips - Cover with boiling water, 1 teaspoonful salt, boil 10 minutes and leave in cooker 2 hours or longer

Sweet potatoes - Cover with boiling water, 1 tablespoonful salt, boil 10 minutes and leave in cooker 3 hours or longer

Spinach-Cover with boiling water, 1 teaspoonful salt, boil 5 minutes and leave in cooker 1 hour or longer

Macaroni - 2 qts. of boiling water to 1/2 lb., 1 table-spoonful salt, boil 10 minutes and leave in cooker 2 hours or longer

Onions - Cover with boiling water, 1 tablespoonful salt, boil 5 minutes and leave in cooker 3 to 4 hours.