Buttered Beets

Wash, and cook the beets in boiling water until tender, which will require from one to four hours according to the age of the beets. Drain, and turn into cold water. Remove the skins, slice, sprinkle with salt, and moisten with melted butter, using two tablespoons of butter to one quart of sliced beets. Reheat, and serve.

Italian Beets

1/2 cup butter

1 1/2 teaspoons salt

1/2 dozen medium sized beets

2/3 cup lemon juice 3 cups hot water 1/3 cup flour

Wash the beets, and put into boiling water. Cook from one to four hours, or until the skins will loosen from the beet. Put into cold water, and remove the skin. Cut the beets lengthwise through the center in about eight pieces. Make a sauce of the remainder of the ingredients given above.

Mix the flour and three-quarters of the butter; add the hot water slowly, stirring constantly. Cook five minutes, and then add salt, remaining butter, and the lemon juice.

Turn the beets into this sauce, and when thoroughly reheated, serve.

Beet Greens

Do not separate the roots from the leaves and wash thoroughly in many waters. Put in a saucepan and cover generously with boiling water. Add a teaspoon of salt for every two quarts of greens. Boil rapidly until tender, about thirty minutes. Drain and chop fine, season with butter and salt.