A Good Boiled Dinner

Wash the meat well and place it in enough boiling water to just cover the meat.

As soon as it boils, set the kettle on the stove where it will simmer or boil very slowly.

Boil until almost tender.

Skim the meat well before adding vegetables.

Peel potatoes and turnips and allow them to lie in cold water for half an hour before using.

Add vegetables in the following order: cabbage cut into quarters, turnips cut into halves, and potatoes whole.

Boil cabbage for three‑quarters of an hour, turnips for one‑half hour, potatoes for fifteen or twenty minutes.

Boil together until thoroughly done, adding a little salt before taking out of the kettle, leaving only just enough water to prevent burning.

Use a soup plate or saucer turned upside down, or a few iron tablespoons, to place in the bottom of the kettle to keep the meat from burning.

Take up vegetables in separate dishes, and lastly the meat.

If there is any juice in the kettle, pour it over the food.

Remove beet leaves, wash clean, being careful not to break off little fibers and rootlets.

Boil beets in plenty of water: if young, two hours; if old, four or five hours, checking with a fork for tenderness.

Take beets out, drop them in a pan of cold water, and slip off the skin with hands.

Slice those needed for immediate use, place in a dish, add pepper and cover with vinegar.

Put remaining beets whole into a stone jar, keep in a cool place, take out as wanted, slice, season, and send to table.

Add a few pieces of horseradish to the jar to prevent white scum on vinegar.

To cook young beets for greens: wash very clean, cut off tips of leaves, ensuring no bugs or worms remain, but do not separate roots from leaves.

Fill dinner pot half full of boiling water, throw in a handful of salt, add beets, boil from half to three‑quarters of an hour.

Take out and drain in a colander, pressing down with a large spoon to get all water out.

Dish and send to table to be eaten warm with vinegar, butter, salt and pepper.