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.
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.
CELERIAC
This vegetable is also known as "knot celery" and "turnip-rooted celery." The roots, which are about the size of a white turnip, and not the stalks are eaten. They are more often used as a vegetable than as a salad.
Pare the celeriac, cut in thin, narrow slices, and put into cold water. Drain from this water and drop into boiling water and boil thirty minutes. Drain and rinse with cold water. The celeriac is now ready to be prepared and served the same as celery.
PURÉE OF CELERIAC
Boil as directed above and press through a sieve. To one quart take two tablespoons of butter blended with two tablespoons flour and cooked until smooth and frothy, add the strained celeriac and cook five minutes, stirring frequently. Add one teaspoon of salt and a half cup of cream, cook five minutes longer and serve hot on toast or fried bread.