Boiled Beets Stewed

No. 218. - Boil the Beets, and when done skin and slice them. If large, cut them in two and put them in a saucepan. Season with salt and pepper and add a piece of butter, tossing them over the fire. Serve hot, or boil a glass of vinegar with a piece of butter, seasoned with salt and pepper, and pour it over the Beets.

Stewed Beets, Hanoverian Style

No. 219. - Boil one dozen ordinary sized Beets and when done skin and slice them. Put into a saucepan one fine chopped white onion with a piece of butter. Fry it lightly and then add a wine-glassful of vinegar. When it boils add the sliced beets and four ounces of butter. Season with salt and pepper. Toss them over occasionally until thoroughly warmed, and before serving add some fine chopped parsley.

Stewed Beets, With Cream Sauce

No. 220. - Make a Cream sauce seasoned with salt, pepper, nutmeg and coriander. Add the sliced Beets, and, when thoroughly warmed, serve them.

Stewed Beets, With Butter Sauce

No. 221. - Prepare the Beets as first described in No. 218. Add a few spoonfuls of Butter sauce, tossing them well over, and before serving add some fine chopped parsley.

Stewed Beets, St. Ignatius

No. 222. - Chop a white onion fine and put it into a saucepan with four ounces of butter. Fry it lightly and then add two soup spoonfuls of flour. Cook to a light brown, while stirring it with a wooden spoon. Dilute this with a small wine-glassful of vinegar and some white broth to make a light sauce. Add three dozen young boiled Beets, cut into quarters, allowing them to simmer for fifteen minutes.

Roast Beets

No. 223. - Use medium sized Beets. Rub them with a towel well impregnated with brandy, lay them on a wire crate and place it into a roasting pan. This mode will permit them to cook more evenly, as it takes about six hours to have them properly done. The crust of the Beet will then be carbonized. In cooking Beets in this manner all the sugary substance of the Beet concentrates in the center. It makes a most delicious dish, but is seldom prepared in this way in consequence of the time used in cooking.

Beets For Garniture

No. 224. - When the Beets are boiled, rub off the skin and trim them. Place them whole in earthen jars, covering them with 4 vinegar, and when garnishing salads with them they are cut into various fancy shapes.

- . Beet Fritters, Chartreuse

No. 225. - When the Beets are boiled, peel them and then slice them, but not too thin. Spread them on the table and cover half the sliced Beets with a thin slice of onion. Then season them with salt and a little nutmeg and sprinkle over them a little tine chopped parsley or chives. Then cover each of these with the other slices of Beets, pressing each of them well together. Dip them into frying batter and fry in hot lard. Drain them on a napkin and dish them up and garnish with fried parsley.

Note. - Burnet or chives finely chopped may be used with the parsley in seasoning them.

Beet Sugar

No. 226. - Beets are largely cultivated for the manufacture of sugar, which was first made about 1812, by a French chemist, during the blockade and siege of the First Empire. Beet sugar is cheaper than that made from the cane, but is not so profitable in its use.

Beet Juice For Soups

No. 227. - Beet juice is made for certain kinds of Polish soups, as is explained in the book on soups. Peel and cut in quarters enough of the finest kind of red beets to fill a small barrel. After putting them in the barrel pour in a sufficient quantity of cold water to cover them. Then put a linen cloth over the top and the cover over that. Place the barrel where the temperature is mild, to allow the liquid to ferment. In eight or ten days drain off the liquid and use it as directed. If bread crumbs or barley is used it will bring on fermentation much quicker.

Beet Salad With Vegetables

No. 228. - Beets mixed with corn salad, lamb lettuce or celery make a fine salad.

Young Beets sliced, with an equal proportion of artichoke bottoms, potatoes, white beans and glazed onions, and seasoned with salt, pepper, vinegar and olive oil, and nicely arranged in a salad bowl garnished with water cress, makes a fine breakfast salad.

Pickled Beets

No. 229.-When the Beets are boiled, slice them and lay them in jars, alternating each layer with sliced onions, a little horse-radish, and a few cloves. When the jar is full, cover them with vinegar. These pickled Beets are for immediate use.

Pickled Beets For Relishes, German Style

No. 230. - When the Beets are boiled, peel them and cut them into slices one-eighth of an inch thick. Lay the slices in layers in an earthen jar, alternating each layer with some fine sliced onions, a few grains of pepper and coriander (or cumin if desired). When the jar is full, pour over the Beets some cold boiled vinegar, into which you add (while boiling it) four ounces of sugar to each quart of vinegar. Cover them tight and keep in a cool place.

Note. - If prepared with cumin, leave out the onions.

Beets For Relishes, American Style

No. 231. - Slice fine four cold boiled Beets, and season them with salt and pepper. Dish them in relish dishes and set in a cool place. Mash the yolks of two hard-boiled eggs fine, and dilute them with two soup-spoonfuls of oil and vinegar. When ready to serve, pour the sauce over the Beets, and garnish with fine chopped hard-boiled eggs.