Old Fashioned New England Boiled Dinner

Mrs. Geo. Kimball

Select a three or four-pound piece of corned beef which is not too lean. Soak it over night in cold water. Early in the morning drain and cover with boiling water in a large iron or porcelain kettle. Boil slowly and steadily. At 9 o'clock add beets, taking care that they are cleaned withouth breaking the skins. At 10 add turnips pared and quartered. At 11 add carrots cut in halves and a cabbage quartered, One cup or more of navy beans, which have been soaked over night in soft water drained and tied loosely in a thin bag. At 11:30 add pototatoes pared. Be sure to keep kettle boiling constantly and the contents will be ready for a 12 o'clock dinner. The beans should be buttered and served separately.