The royal baker and pastry cook : $b A manual of practical cookery

40 minutes to an hour. _Beets._—Boil from 1 to 2 hours; then put in cold water and slip skin off. _Spinach._—Boil 20 minutes. _Parsnips._—Boil from 20 to 30 minutes. _Onions._—Best boiled in 2 or 3 waters, adding milk the last time. _String Beans._—Should be boiled 1½ hours. _Shell Beans._—Require an hour. _Green Corn._—Boil 20 or 30 minutes. _Green Peas._—Should be boiled in little water as possible; boil 20 minutes. _Asparagus._—Same as peas; serve on toast with cream gravy. _Winter Squash._—Cut in pieces and boil 20 to 40 minutes in small quantity of water; when done, press water out, mash smooth, season with butter, pepper, and salt. _Cabbage._—should be boiled from 1 to 2 hours in plenty of water; salt while boiling. =Asparagus on Toast.=—Have stalks of equal length; scrape lower ends; tie in small bunches with tape. Cook 20 to 30 minutes, according to size. Dip 6 or 8 slices dry toast in asparagus liquor, lay on hot platter, place asparagus on them, and cover with a white or drawn butter sauce; in making sauce use asparagus liquor and water or milk in equal quantities. =String Beans.=—Top and tail the beans, and strip off all strings carefully; break into short lengths and wash. Boil in salted water until tender—from 1½ to 3 hours. Drain, season with butter, salt, and pepper. =Kidney Beans, Brown Sauce.=—Cook 1 pint fresh shelled beans in salted water till tender. Drain; shake in saucepan with 1 teaspoon butter 3 minutes. Add 1 cup brown sauce (see Sauces), and simmer 5 minutes. =Beets, Cream Sauce.=—Wash and boil beets till tender. Rub off skins and slice or dice. To 1 pint add 1 cup white sauce (see Sauces); simmer 5 minutes. Other root vegetables may be finished same way. =Boiled Cabbage.=—Strip off outer leaves, cut in quarters, cut out stalk. Soak in salted water 1 hour. Drain. Have kettle of rapidly boiling water. Add ½ teaspoon baking soda and cabbage. Cover and keep at galloping boil. Unless very old, cabbage will be done in 1 hour. Press out all water; season well; put in hot dish. =Carrots and