Boiling

Asparagus - 15 to 20 minutes. Beans (Lima) - ½ hour, slowly. Beans (string) - 2 hours. Beans (dried) - 4 to 6 hours, slowly. Beets (young) - 45 to 60 minutes. Beet's (old) - 3 to 4 hours. Cabbage - 30 to 45 minutes. Carrots (young) - 45 to 60 minutes. Carrots (old) - 2 to 4 hours, slowly. Cauliflower - 30 to 45 minutes. Celery - 30 minutes. Corn (green, fresh) - 8 to 10 minutes.

Macaroni - 1 hour.

Onions - 30 to 45 minutes.

Oyster Plant - 30 to 60 minutes.

Parsnips (according to size and age) - ½ to 1½ hours.

Peas - 15 to 25 minutes.

Split, dried peas - 4 to 6 hours.

Potatoes - 20 to 30 minutes.

Spinach - 20 to 30 minutes.

Squash - 20 to 30 minutes.

Tomatoes - 15 to 20 minutes.

Turnips - 1 hour, boiled hard; 4 to 5 hours, if steamed slowly.

Baking

Beans - 6 to 10 hours. Potatoes - 45 to 60 minutes. Macaroni - ½ to 1 hour.