"Herbs, and other country messes,

Which the neat-handed Phyllis dresses." - Milton.

Turnips should be peeled and boiled from 40 minutes to an hour.

Beets, boil from 1 to 2 hours.

Spinach, boil 20 minutes.

Parsnips, boil from 20 to 30 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 30 minutes.

Green peas should be boiled in as little water as possible for 20 minutes.

Asparagus, same as peas.

Winter squash, cut in pieces and boil 20 to 40 minutes in small quantity of water; when done press water out, mash smooth, season with butter, salt and pepper, and cream.