| _Method_ | _Time_
---------------------------------+----------+-----------------------
Beef (fresh) | Boiled | 4 to 6 hours
Corned beef | Boiled | 4 to 7 hours
Shoulder or leg of mutton | Boiled | 3 to 5 hours
Shoulder or leg of lamb | Boiled | 2 to 3 hours
Fowl (4 to 5 pounds) | Boiled | 2 to 4 hours
Chicken (3-lb. hen) | Boiled | 1 to 1-1/2 hours
Ham | Boiled | 4 to 6 hours
Lobster | Boiled | 25 to 30 minutes
Salmon (whole) | Boiled | 10 to 15 minutes
Vegetables: | |
Asparagus | Boiled | 25 to 30 minutes
String beans | Boiled | 1 to 2 hours
Dried beans | Boiled | 1 to 2 hours
Beets (new) | Boiled | 45 minutes to 1 hour
Beets (old) | Boiled | 4 to 6 hours
Beet greens | Boiled | 1 hour or more
Brussels sprouts | Boiled | 15 to 20 minutes
Cabbage (for creamed cabbage) | Boiled | 10 to 15 minutes
Cabbage | Boiled | 30 to 80 minutes
Cauliflower | Boiled | 1 to 1-1/2 hours
Celery | Boiled | 2 to 2-1/2 hours
Corn (green) | Boiled | 10 to 20 minutes
Onions | Boiled | 45 minutes to 2 hours
Oyster plant (salsify) | Boiled | 45 minutes to 1 hour
Parsnips | Boiled | 30 to 45 minutes
Peas | Boiled | 20 to 60 minutes
Carrots | Boiled | 20 to 40 minutes
Potatoes (white) | Boiled | 20 to 35 minutes
Potatoes (sweet) | Boiled | 20 to 30 minutes
Rice | Boiled | 20 to 30 minutes
Squash | Boiled | 20 to 30 minutes
Spinach | Boiled | 15 to 20 minutes
Tomatoes (stewed) | Boiled | 20 to 30 minutes
Turnips | Boiled | 45 to 60 minutes
Coffee | Boiled | 3 to 5 minutes
Beef (ribs or loin, rare) per | |
pound | Roasted | 8 to 10 minutes
Beef (