Wash the medium-sized beets thoroughly, and cook until tender in boiling water. Drain, cover with cold water and slip off the skins. Slice the beets into one-fourth inch slices. Cover with vinegar and sugar. Allow to stand two hours before using.
Brown Betty (Four portions)
2 C-sliced apples
1 C-fresh bread crumbs
¼ C-brown sugar
1 t-cinnamon
3 T-butter
½ C-water
Mix the apples, all but two tablespoons of the bread crumbs, brown sugar, and cinnamon. Add the melted butter and pour into a buttered baking-dish. Pour the water over the whole mixture. Use the remainder of the crumbs and a little melted butter for the top. Bake forty-five minutes in a moderate oven. Serve hot or cold with hard sauce.
Hard Sauce for Brown Betty (Four portions)
4 T-butter
1 C-powdered sugar
½ t-vanilla extract
½ t-lemon extract
1 t-boiling water
Cream the butter, add the boiling water, and the sugar gradually. Stir until the sauce is creamy. Add vanilla and lemon extract. Set in the ice-box to harden. Serve cold.