This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Wash the beets and cook whole and unpared in boiling water until tender, an hour for new beets, four for old. Drain, plunge into cold water and remove the skins. Cut in slices, crosswise, add salt and pepper to taste and 2 tablespoonfuls of melted butter to every three cupfuls of sliced beets. Let become very hot before serving.
Wash the beets and rub them lightly with any fat and bake in a moderate oven until they are tender. This will take from an hour to an hour and a quarter for young beets. Then plunge them in cold water and rub off the skins; slice the beets. For each 2 cupfuls allow 2 tablespoonfuls of lemon juice. Pour this over the beets; dust with salt and pepper and let stand ten minutes in a warm place to season.
Soak the beets an hour in cold water, then boil gently until tender (about three hours). Plunge at once into cold water, rub off the skins and cut the beets into dice. To each three cupfuls add 2 tablespoonfuls butter, 1/4 tea-spoonful mustard, 2 tablespoonfuls vinegar, 1/2 teaspoon-ful sugar and a little Worcestershire sauce. Season with salt and pepper to taste, and serve very hot.
1 pint sliced cooked beets, or
1 can beets 3/4 cupful thinly-sliced onions
1 tablespoonful pickling spice 1 pint weak vinegar 1 tablespoonful sugar
Heat the spice, sugar and vinegar to boiling point, pour over the beets and onions arranged alternately in a deep dish, and let stand two hours to season.