You cannot be too careful, in preparing beets for cooking, not to cut or even scratch the skins. If this accident occurs they will bleed themselves white in the water and lose flavor and crisp-ness with their complexions.

Young Boiled Beets

After washing them, boil three-quarters of an hour, scrape, slice, and pour over them a tablespoonful of butter, two of vinegar, and a little pepper and salt.

Old Beets (Boiled)

Wash and cook in hot, salted water from two to three hours, according to age and size. Throw at once into cold water when done, to loosen the skins; peel quickly, slice thin, dish, and pour over them a sauce made of three tablespoon fuls of scalding vinegar, a tablespoonful of butter, and a little pepper and salt. Serve hot.

"Left-overs" of beets should be kept for salad and for garnishes.

Beet-Tops

A German Recipe.

Cut half a pound of cold boiled ham into dice and fry in a little salad oil with half a grated onion. Add two tablespoonfuls of hot vinegar and set in hot water while you wash, pick over, and boil the greens in hot, salted water. Fifteen minutes should make them tender. Chop fine, drain well, and mix with the fried ham and vinegar. Dish hot, with poached eggs on top of the greens.

Beet Greens

An English Recipe.

Choose two quarts of very tender, young beet-tops. Wash and pick them apart. Melt two tablespoonfuls of butter in a saucepan ; put in the beet-tops, cover closely, and cook twenty minutes, stirring often to prevent scorching. They should be very tender. Turn into a hot dish, season with pepper and salt, and cover all over with slices of hard-boiled eggs.

Dandelion Greens

Pick over, wash, and boil in hot, salted water. Drain when tender, chop, and season with salt, pepper, butter, and a table-spoonful of vinegar, or the juice of half a lemon. Serve hot.