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BEETS

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Boil the beets in salted water until tender. When cold, skin; cut in
thin slices, and dress with white pepper, salt, oil, or butter, and
vinegar; or pour over them a French dressing, and toss with a silver
fork until every piece is coated with the dressing.

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BOILED BEETS

Carefully wash any earth off the beets, but every care is needed to
avoid breaking the skin, roots or crown; if this is done much of their
color will be lost, and they will be a dull pink. Lay them in plenty of
boiling water, with a little vinegar; boil them steadily, keeping them
well covered with water for about one and one-half to two hours for
small beets and two to three and one-half hours for large ones. If they
are to be served hot, cut off the roots and crown and rub off the skin
directly, but if to be served cold, leave them until they have become
cold and then cut into thin slices and sprinkle with salt and pepper and
pour some vinegar over them. If to be eaten hot, cut them into thin
slices, arrange them on a hot vegetable dish and pour over white sauce
or melted butter, or hand these separately.

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BAKED BEETS

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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SOUR BUTTERED BEETS

Wash as many beets as required and cook in bailing water until tender.
Drain and turn into cold water for peeling. Remove the skins, slice and
sprinkle with as much salt as desired. Melt one-half cup of butter in a
large frying-pan and add two tablespoons of strained lemon juice. Stir
the butter and lemon juice until blended, keeping the fire low. Now turn
the beets into this sauce, cover the pan and shake and toss until the
sauce has been well distributed. Serve hot at once.

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PICKLED BEETS

Take two pounds of cold, boiled beets, slice, place in crock in layers,
sprinkle with one teaspoon of salt, one-eighth teaspoon of pepper, one
teaspoon of brown sugar, one teaspoon of caraway seed, if you like, and
cover with one pint of vinegar.
Cold, hard-boiled eggs may be placed in the vinegar, and sliced over the
beets for decorations. The eggs will be red.
PICKLED RED CABBAGE (HUNGARIAN STYLE)
Select a medium-size, very hard head of red cabbage. Remove the outer
leaves and cut the stalk off close to the head. Then cut the cabbage in
quarters and take out the heart close to the leaves.
With a very sharp, thin-bladed knife cut the cabbage in shreds as fine
as possible.
After the cabbage is all finely cut let cold water run over it through a
colander; put the cabbage in a big kitchen bowl or a stone-crock in
layers about two inches thick.
Over each layer place two or three thin slices of red onions, and
sprinkle about four generous tablespoons of salt. Repeat this process
till all the sliced cabbage is in the jar or bowl. Let the last layer be
one of salt.
Pour a pint of cold water over this. Cover it with a plate that fits
closely and lay a weight of some sort on the plate and stand the bowl in
a cool place overnight.
In the morning pour the cabbage, brine and all, in a large colander to
drain; let the cold water from the tap run over it for about five
minutes; then return the cabbage to the receptacle in which it was
salted.
A stone-crock is really the best, as the cabbage will keep in it all
winter. In a kettle or saucepan over the fire add a pint of good cider
vinegar, a gill of tarragon vinegar, a half pint of cold water, a half
pound of granulated sugar, four bay leaves, a level tablespoon of
allspice, a teaspoon of peppercorns and three ounces of stick cinnamon
broken in half-inch pieces.
Let this all boil one minute and while boiling hot pour it over the
cabbage in the jar; place the plate which should be of porcelain, over
it; then put the cover of the jar on and let this stand for twenty-four
hours. Then pour off the vinegar, heat it again till it just boils, pour
it over the cabbage, cover it and put it in a cool place. It will keep
in perfect condition all winter, and is one of the most delicious
relishes known.

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CRIMSON CREAMED BEETS

Cut all except two inches from the tops of beets. Scrub thoroughly
with a vegetable brush, then pour scalding water over beets. When
perfectly cleansed, place in a cook-pot, partly cover with boiling
water, stand on range and when beets have cooked tender remove outside
skin. Strain and stand aside one cup of water in which beets were
boiled, which should be dark wine color. When beets are to be served
to the one cup of strained beet juice add one tablespoonful of sugar,
one-fourth cup of not _very sharp_ vinegar. Add one teaspoon of
butter. Thicken this liquid with one and one-fourth tablespoonfuls of
a mixture of corn starch and flour. When cooked to the consistency of
cream add the quartered beets, season with pepper and salt, stand on
back part of range a few minutes, serve hot. To three cups of the
quartered beets use one and one-half cups of cream dressing.

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BUTTERED BEETS

Wash young beets, cut off tops. Boil one hour or until tender, one
tablespoonful of sugar having been added to the water in which beets
were boiled. Rub off skins, cut in quarters, strew over them one
tablespoon of butter cut in small pieces, stand in oven just long
enough for the butter to melt. Or cut the beets in slices one-fourth
of an inch thick and while still warm place in a bowl and pour over
them half a cup of hot vinegar and water to which had been added one
tablespoonful of sugar, a pinch of salt and pepper; serve cold.

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PICKLED BEETS

One cup of sharp vinegar, 1 cup of water, 2 tablespoonfuls of sugar, 8
whole cloves and a pinch of black, and one of red pepper. Heat all
together and pour over beets which have been sliced after being boiled
tender and skins removed, and pack in glass jars which have been
sterilized and if jars are air-tight these keep indefinitely.

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PICKLED BEETS

Wash, scrape, cut off about one inch hard ends, and tie together. Put
into saucepan, cover with boiling water and boil until tender, keeping
tips out of water for the first 10 minutes, add salt. Remove from
water; drain well; lay on pieces of toast and serve with melted
butter, cream or hollandaise sauce page 36.

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BEETS

From MISS MARY H. KROUT, of Indiana, Alternate Lady Manager.
Take one quart of firm ripe tomatoes; stew one hour and a half over an
even fire and stir frequently to prevent scorching; then add half a
cup of bread crumbs, one teaspoonful of sugar, salt to taste, a pinch
of cayenne pepper, a heaping tablespoonful of good butter and half a
cup of sweet cream. Boil together twenty minutes and serve hot.

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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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