n of water.

Vegetables to be cooked by boiling should be put into boiling water; and
since water loses its goodness by boiling, vegetables should be put in
as soon as the boiling begins. The process of cooking should be
continuous, and in general gentle heat is best. Remember that when water
is boiling, the temperature is not increased by violent bubbling. Keep
the cooking utensil closely covered. If water is added, let it also be
boiling hot.

Vegetables not of uniform size should be so assorted that those of the
same size may be cooked together, or large ones may be divided. Green
vegetables retain their color best if cook rapidly. Soda is sometimes
added to the water in which the vegetables are cooked, for the purpose
of preserving their colors, but this practice is very harmful.

Vegetables should be cooked until they are perfectly tender but not
overdone. Many cooks spoil their vegetables by cooking them too long,
while quite as many more serve them in an underdone state to preserve
their form. Either plan makes them less palatable, and likely to be
indigestible.

Steaming or baking is preferable for most vegetables, because their
finer flavors are more easily retained, and their food value suffers
less diminution. Particularly is this true of tubers.

The time required for cooking depends much upon the age and freshness of
the vegetables, as well as the method of cooking employed. Wilted
vegetables require a longer time for cooking than fresh ones.

TIME REQUIRED FOR COOKING.--The following is the approximate length
of time required for cooking some of the more commonly used
vegetables:--

Potatoes, baked, 30 to 45 minutes.

Potatoes, steamed, 20 to 40 minutes.

Potatoes, boiled (in jackets), 20 to 25 minutes after the water is
fairly boiling.

Potatoes, pared, about 20 minutes if of medium size; if very large, they
will require from 25 to 45 minutes.

Green corn, young, from 15 to 20 minutes.

Peas, 25 to 30 minutes.

Asparagus, 15 to 20 minutes, young; 30 to 50 if old.

Tomatoes, 1 to 2 hours.

String beans and shelled beans, 45 to 60 minutes or longer.

Beets, boiled, 1 hour if young; old, 3 to 5 hours.

Beets, baked, 3 to 6 hours. Carrots, 1 to 2 hours.

Parsnips, 45 minutes, young; old, 1 to 2 hours.

Turnips, young, 45 minutes; old, 1-1/2 to 2 hours.

Winter squash, 1 hour. Cabbage, young, 1 hour; old, 2 to 3 hours.

Vegetable oysters, 1 to 2 hours.

Celery, 20 to 30 minutes.