Cook medium small beets tender. Remove jackets when warm. Slice thin into a sauce made of hot vinegar, butter size of an egg, little salt and pepper. Serve hot. If there are more beets than needed, slice into warm good vinegar and set away for cold pickled beets. - Mrs. Wm, F. Dermont, Williams, Ariz.

Yale Beets

Cook beets in salt water until tender, cut in dice and serve in the following dressing: One tablespoon corn starch, one-half cup sugar, one teaspoon salt, one teaspoon mustard, a dash of pepper, moisten with a little cold water, add one cup weak vinegar, cook till it thickens; if too thick, thin with water, add one tablespoon butter and the beets. Let stand one-half hour in warm place. Serve hot. - Mrs. C. F. Phil-brook, Bisbee, Ariz.