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Vegetables (Boiling)
| Rice, green corn, peas, tomatoes, asparagus (hard boiled eggs) | 20 to 25 minutes |
| Potatoes, macaroni, squash, celery, spinach | 25 to 30 minutes |
| Young beets, carrots, turnips, onions, parsnips, cauliflower | 30 to 45 minutes |
| Young cabbage, string beans, shell beans, oyster plant | 45 to 60 minutes |
| Winter vegetables, oatmeal, hominy and wheat | 1 to 2 hours |
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Public School Domestic Science (1898).
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