Summer vegetables are best cooked on the same day as gathered.

Wash and prepare for cooking, and let them lie in cold water some time before using them, excepting corn and peas.

To retain green color keep uncovered whilst cooking.

Always put vegetables into boiling water and keep boiling gently until done.

The time required varies, according to the age and size, but let them cook until tender.

Asparagus requires from 30 to 60 minutes. The white part of Asparagus never boils tender. Throw it away and use only the green.

Beans - String

Anywhere from 3 to 4 hours. Some use soda, 1/2 a teaspoon is sufficient.

Beans - Shell

1 hour to 1 1/2 hour. Boil in as little warm water as will keep from burning.


Young beets will boil in 1/2 an hour, but as they grow older will need from 1 to 3 hours. Leave at least 2 inches of the tops, and do not break off the little fibres or the juices will be lost.


In summer 3/4 hour. In winter 1 1/2 hour.


Boil in as little water as possible from 20 minutes to half an hour. When you cut off the corn put on the cobs in cold water, and when they have boiled take them out and put in the corn and boil until tender.


In summer from 1/2 an hour to 1 hour. In the winter about 2 hours. It is best to soak in salt water, and change the water in which it is boiled once or twice.


Plunge the heads in salt water to remove the insects, boil from 30 minutes to 1 hour.


Dandelions boil 1 hour. Spinach boil 20 minutes. Always put salt in the water. The young tops of mustard, cabbage, beets, turnip, narrow dock and sorrel all make good greens and need to boil from 30 to 60 minutes.


from 30 to 60 minutes. Change water once. Ochra boil 20 minutes.


Bake potatoes of a medium size about half an hour in a steady oven, small potatoes less time, and large ones more. Serve in a hot uncovered dish. Baked potatoes should be the last thing to be lifted and eaten immediately. If they have to stand stick them with a fork to let out the steam. To boil let them remain in from 1/2 to 3/4 of an hour, according to size.

Stewed Tomatos should be cooked from 1/2 to 1 hour. The longer the better. Baked tomatos with bread crumbs 1 hour.


from 40 to 50 minutes, boil until tender.

Winter Squash

Steam an hour and a half. Summer Squash will cook in one half an hour.