Wash a quart of sound, young beet-

VEGETABLES. 2 9 1 roots thoroughly in cold water. Place them in a saucepan, covering them with cold water ; season with a handful of salt and two tablespoonfuls of vinegar ; put on the lid and cook for one hour and ten minutes. Take them from the fire ; lift them from the water, and peel them while they are warm. When done, put them in a stone jar ; strain over them the liquor in which they were boiled ; spread two tablespoonfuls of powdered sugar on top ; cover them, and put them away in a cool place for use when required.

Beet-roots are generally served as a salad, a hors-d'ceuvre, or a garnishing for salad.