=================================+==========+======================= _Material_ | _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 (ribs or loin, well done) | | per pound | Roasted | 12 to 15 minutes Beef (rolled, rare) per pound | Roasted | 12 to 15 minutes Beef (rolled, well done) per | | pound | Roasted | 15 to 20 minutes Leg of lamb per pound | Roasted | 10 minutes Leg of mutton per pound | Roasted | 15 minutes