As the preliminary process to all dishes composed of beets is boiling it is well to learn exactly how this should be done. Too often the once ruddy vegetable is allowed to "bleed" out its juices until it has a pallid and uninviting appearance.
Wash the beets, rubbing them carefully with the palm of the hand to dislodge dirt, but not so hard as to abrade the tender skin. Drop into fresh cold water as you cleanse them. Put into a saucepan of salted boiling water and cook for an hour. Drain, scrape, slice and serve in a deep dish with melted butter poured over them. They are best when a tablespoonful of hot vinegar is added to the melted butter.
Cook with two inches of the stem on to prevent bleeding, and do not clip the tap root. Have ready a cupful of cream heated with a pinch of soda. Rub the skins off, top and tail the beets, and slice them thin into the cream, setting the saucepan containing it in boiling water. When all are in stir in a tablespoonful of butter rubbed into one of flour, pepper, salt and a teaspoonful, each, of sugar and onion juice. Simmer two minutes to cook the flour, and dish.