PICKLED BEETS
Wash and boil beets until tender. Remove skins; slice or cut into quarters; cover with ½ up vinegar, 1 teaspoon salt, ½ teaspoon pepper and 1 tablespoon sugar.
CREAMED CARROTS
Wash and scrape carrots; cut into thin slices. Cover with boiling water and boil until tender. Drain and serve with cream sauce or melted butter. Sprinkle with chopped parsley.