BOILED BEETS
Cut off the tops half an inch from the roots; wash and clean carefully to remove all dirt. Boil in as little water as possible. When done, pour a little cold water over them, rub off the skins, and slice into a granite or earthen dish; pour over them equal parts of lemon juice and water. Let stand one or two hours before serving.
YOUNG BEETS
- Cream or milk, 1 cup.
- Flour, 1 tablespoonful.
- Butter, 1 tablespoonful.
- Beets.
Cook the beets till tender in salted water, then cut into dice. Serve with cream sauce, made by thickening the milk or cream with the flour rubbed in the butter. Heat well, and serve at once.
BEET AND POTATO HASH
- Cold, boiled beets, 2 cups.
- Cold, boiled potatoes, 2 cups.
- Salt.
- Butter.
- Cream.
Chop beets and potatoes fine and season with salt and butter. Pour over a little cream. Put on the stove in a covered saucepan, and stir occasionally. When thoroughly heated through, serve.