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BAKED BEETS

(Vegetables) - (The International Jewish Cook Book)







Boil large beetroot about two hours, being careful not to pierce it.
When cold mash very smooth, add a little drippings, pepper, salt and
stock. Place in a greased pan and bake one hour.

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Baked Beets

Bake two large beets, take off the hard outside, and the inner part will

be surprisingly sweet. Slice and pour over a sauce made with two

tablespoonfuls of butter, juice of half a lemon, a half teaspoonful of

salt and a dash of pepper.









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