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Time Table for Cooking Vegetables
Appears in
Published 1903
| potatoes, white | 20 to 30 m. | Parsnips | 15 to 45m. |
| potatoes, sweet | 15 to 25 m. | Green corn | 10 to 20 m. |
| Asparagus | ½ to 1 hr. | Cauliflower | 20 to 25 m. |
| String beans | 30 m. to 2 hr. | Tomatoes | 15 to 20 m. |
| Beets | 45 m. to 3 hr. | *Barley | 1 to 3 hrs. |
| Cabbage | 40 to 60 m. | *Boiled rice | 20 m. |
| Turnips | 30 to 40 m. | *Steamed rice | 40 to 50 m. |
| Onions | 30 to 60 m. | *Macaroni | 30 to 50 m. |
| *Served same as vegetables. | *Noodles | 10 to 20 m. |