6 beets Olive oil

Lemon juice 1/2 teaspoon salt

1/4 teaspoon pepper

While the beet is not rich in nitrogen or fat, it contains nearly eight per cent. of sugar and affords a welcome addition to our dietary.

Clean beets carefully. They will not bear hard rubbing, which bruises the skin and makes them bleed and lose their pretty red color. Neither must the rootlets be cut or broken,, and the top leaves must be cut above the crown.

Place beets in a fireproof dish, cover with hot water, put in oven and bake, basting frequently. To know when they are done, press them with the finger instead of piercing them with a fork. When soft, rub off the skins. If plunged at once into a little cold water before peeling, the operation will be easier. Slice and serve the beets with a little oil, lemon juice, and seasonings.

Summer beets will cook in one hour.

Beets as a garnish are always effective unless used in combination with carrots, when a clash of color results. With the cool green of cucumbers, lettuce or endive, or the white of potato, they are exceedingly attractive.