All green vegetables should be washed in cold water and cooked in boiling water. Salt may be added first or last according to preference. Allow one tablespoon salt to each quart of water.

The time required for cooking depends upon the age and freshness of the vegetables.

Time Table For Boiling "Vegetables

Artichokes

45 to 60 minutes

Asparagus, young

15 to 20 minutes

Asparagus, old

30 to 50 minutes

Beans, fresh .

1 to 2 hours

Beans, dried . ...

2 to 4 hours

Beets, young

60 minutes

Beets, old . ....

3 to 5 hours

Brussels sprouts.....

15 to 20 minutes

Cabbage, young

30 minutes

Cabbage, old

2 to 3 hours

Carrots, young

30 minutes

Carrots, old ...

1 to 2 hours

Cauliflower

30 to 60 minutes

Corn .... . .

5 to 20 minutes

Dandelions . . .

2 to 3 hours

Onions . ...

60 to 90 minutes

Parsnips . .

1 to 2 hours

Peas ...

20 to 40 minutes

Potatoes

30 minutes

Salsify . . ....

30 to 60 minutes

Squash, summer.......

20 to 60 minutes

Squash, winter . . .

60 to 90 minutes

Spinach and other greens.....

20 to 60 minutes

Sweet potatoes.......

30 to 60 minutes

Turnips........

40 to 60 minutes

Globe Artichokes

Soak in cold water. Remove lower leaves and cut ends of others. Cook in boiling salted water forty-five minutes or until the leaves pull out. Drain. Serve with Bechamel or Hollandaise Sauce or with Drawn Butter.

Scalloped Globe Artichokes

2 cups chopped artichokes 2 cups White Sauce.

1 cup buttered crumbs.

Arrange in a scallop dish and bake until crumbs are brown.

Jerusalem Artichokes

Wash and scrub. Cook in boiling salted water. Serve with melted butter or White Sauce. They may be marinated with French Dressing and served cold.