76. BEETS WITH SOUR DRESSING.--To give variety, beets are sometimes served with a sour dressing. Probably no other vegetable lends itself so well to this sort of preparation as beets, with the result that a very appetizing dish is provided.
BEETS WITH SOUR DRESSING
(
Sufficient to Serve Six
)
- 6 medium-sized beets
- 2 Tb. butter
- 2 Tb. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/4 c. vinegar
- 1-1/4 c. hot water
Prepare and cook the beets as explained in Art. 73. When tender, drain them, remove the skins, and dice the beets. Make a sauce by melting the butter in a double boiler and adding the flour, salt, pepper, vinegar, and hot water. Cook until the flour thickens the sauce and then pour over the beets. Heat together and serve.
77. BAKED BEETS.--If something entirely different in the way of a vegetable dish is wanted, baked beets will meet with favor. Beets may be baked in a covered baking dish or on the open grate of an oven. A slow fire produces the best results, and as a rule it will take 4 or 5 hours to bake good-sized beets.
Wash thoroughly and dry the desired number of beets. Place them in a baking dish and set in a slow oven or place them on the open grate. Bake until they may be pierced with a fork. Remove from the skins and serve with a sour sauce or merely with salt, pepper, and butter.
78. PICKLED BEETS.--When beets are cooked for any of the recipes that have been given, it will be economy to boil more than will be needed for one meal, for a large number can be cooked with practically the same quantity of fuel as a few. Then the remainder may be pickled by peeling them, cutting them into slices, and pouring over them hot vinegar sweetened slightly and flavored with spice. Pickled beets make an excellent relish and they will keep for an indefinite period.