See they
don't stay long enough to burn to the kettle. In Canada, they cut
the skin all off, and put them in pans, to be cooked over a stove,
by steam. Those who have eaten them, say they are mealy and white,
looking like large snow-balls when brought upon the table.
Potatoes boiled and mashed while hot, are good to use in making short
cakes and puddings; they save flour, and less shortening is necessary.
It is said that a bit of unslacked lime, about as big as a robin's
egg, thrown among old, watery potatoes, while they are boiling, will
tend to make them mealy. I never saw the experiment tried.
Asparagus should be boiled fifteen or twenty minutes; half an hour,
if old.
Green peas should be boiled from twenty minutes to sixty, according
to their age; string beans the same. Corn should be boiled from twenty
minutes to forty, according to age; dandelions half an hour, or three
quarters, according to age. Dandelions are very much improved by
cultivation. If cut off, without injuring the root, they will spring
up again, fresh and tender, till late in the season.
Beet-tops should be boiled twenty minutes; and spinage three or four
minutes.
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