Half an hour: Pease, potatoes, asparagus, rice, corn, summer squash, canned tomatoes, macaroni.
Three-quarters of an hour: Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and Irish), boiled sweet potatoes, onions, canned corn, tomatoes.
One hour: New cabbage, shelled and string beans, spinach and greens, cauliflower, oyster-plant, and winter squash.
Two hours: Winter carrots, parsnips, turnips, cabbage, and onions.
Three to eight hours: Old beets.