1 gill of dried bread crumbs.
3 tablespoonfuls of grated bread crumbs.
1 teaspoonful of sugar.
1/2 teaspoonful of salt.
1/6 teaspoonful of pepper.
1-1/2 teaspoonfuls of butter.
Reserve the grated bread crumbs and half a teaspoonful of the butter. Mix all the other ingredients together and turn into a small baking dish. Sprinkle the grated bread crumbs over this. Cut the butter into small bits, and sprinkle over the crumbs. Bake in a moderately hot oven for half an hour, and serve hot.
Beets.
Beets, when young and fresh, will cook in forty minutes, but as they grow larger they require longer cooking. The time has to be increased as the season advances, and in winter beets require from two to three hours’ boiling. Wash them in cold water, being careful not to break the skin or little tendrils. Put them in boiling water and cook until done,—the time depending upon the season. Lay them in cold water and rub off the skin; then slice them into a hot dish, and season with salt and butter. Serve hot.