This section of the book is from the "Household Companion: The Model CookBook" book
Take small, smooth beets: wash carefully, and put into boiling water Boil an hour or two, or until tender. Do not probe them, but press with fingers to see if they are done. Take up, lay in a pan of cold water, and peel. Cut into slices, season with salt, pepper, butter, or vinegar Serve hot.
Cook beets and slice in saucepan, and pour the following dressing over them: One small tea-cupful vinegar (if strong dilute with water), a tablespoonful each of sugar and butter. Salt and pepper to taste. One tablespoonful of corn starch, dissolved in water; stir all together and boil until thick; pour over the beets, and send to the table in a covered dish.
Scrub the beets without breaking the roots. Boil until they can be easily pierced with a skewer. Young beets require thirty or forty minutes to cook; old beets from one to two hours. When done dip into cold water, rub off the skin, cut off the tops and roots, and slice. Sprinkle with salt and pepper, and pour on melted butter and serve. Never boil beets with any other food, on account of their color.