Beets Recipe

Young beets have to be washed carefully to avoid breaking the skin, and

have roots and half an inch of the tops left on while cooking. They

should be kept covered with salted boiling water, and cooked until

tender, allowing at least an hour for new beets, and possibly even three

for old. When perfectly tender (on being tried by the prong of a kitchen

fork), remove from the fire, drop into cold water for a moment to cool

enough to slip off the skins, and then slice in a hot dish. They can be

served plain, with butter, pepper and salt, although our grandmothers

preferred the addition of a few spoonfuls of warm, thick cream. Many,

however, like a little vinegar instead.