SWEET PICKLED BEETS.
Boil beets in a porcelain kettle till they can be pierced with a silver fork; when cold cut lengthwise to size of a medium cucumber; boil equal parts of vinegar and sugar, with a half tablespoonful of ground cloves to a gallon of vinegar; pour boiling hot over the beets.
SUGAR BEET PUDDING.
The following recipe of Juliet Corson's was traveling the round of the newspapers a few years ago:—Boil the beets just tender, peel and cut into small dice. Take a pint of milk to a pint of beets, two or three eggs well beaten, a palatable seasoning of salt and pepper and the least grating of nutmeg; put these ingredients into an earthen dish that can be sent to the table; bake the pudding until the custard is set, and serve it hot as a vegetable. A favorite Carolina dish.
Use a half peck of kale. Strip the leaves from the stems and choose the crisp and curly ones for use, wash through two waters and drain. Boil in salted water twenty minutes, then pour into a colander and let cold water run over it, drain and chop fine. Brown a small onion in a tablespoonful of butter, and add the kale, seasoning with salt and pepper, add a half teacupful of the water in which the kale was boiled, and let all simmer together for twenty minutes. Just before taking from the stove add a half cup of milk or cream, thickening with a little flour. Let boil a moment and serve.
KALE GREENS.
These make excellent greens for winter and spring use. Boil hard one half hour with salt pork or corned beef, then drain and serve in a hot dish. Garnish with slices of hard boiled eggs, or the yolks of eggs quirled by pressing through a patent potato masher. It is also palatable served with a French dressing.