1094. INGREDIENTS,—Beetroot; boiling water.
Mode.—When large, young, and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly-made pickle. (See No. 369.) Beetroot is more frequently served cold than hot: when the latter mode is preferred, melted butter should be sent to table with it. It may also be stewed with button onions, or boiled and served with roasted onions. Wash the beets thoroughly; but do not prick or break the skin before they are cooked, or they would lose their beautiful colour in boiling. Put them into boiling water, and let them boil until tender, keeping them well covered. If to be served hot, remove the peel quickly, cut the beetroot into thick slices, and send to table melted butter. For salads, pickle, &c., let the root cool, then peel, and cut it into slices.
Time.—Small beetroot, 1-1/2 to 2 hours; large, 2-1/2 to 3 hours.
Average cost, in full season, 2d. each.
Seasonable.—May be had at any time.
[Illustration: BEETROOT.]
BEETROOT.—The geographical distribution of the order Saltworts (Salxolaceae), to which beetroot belongs, is most common in extra-tropical and temperate regions, where they are common weeds, frequenting waste places, among rubbish, and on marshes by the seashore. In the tropics they are rare. They are characterized by the large quantities of mucilage, sugar, starch, and alkaline salts which are found in them. Many of them are used as potherbs, and some are emetic and vermifuge in their medicinal properties. The root of garden or red beet is exceedingly wholesome and nutritious, and Dr. Lyon Playfair has recommended that a good brown bread may be made by rasping down this root with an equal quantity of flour. He says that the average quality of flour contains about 12 per cent. of azotized principles adapted for the formation of flesh, and the average quality of beet contains about 2 per cent. of the same materials.
BOILED BROCOLI.
1095. INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; brocoli.
[Illustration: BOILED BROCOLI.]