Food recipes
Beets With Sour Dressing
Beets With Sour Dressing
Ingredients:
6 medium-sized beets
2 Tb. butter
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
1/4 c. vinegar
1-1/4 c. hot water
Directions:
Prepare and cook the beets as explained in Art. 73. When tender, drain
them, remove the skins, and dice the beets. Make a sauce by melting the
butter in a double boiler and adding the flour, salt, pepper, vinegar,
and hot water. Cook until the flour thickens the sauce and then pour
over the beets. Heat together and serve.
77. BAKED BEETS.--If something entirely different in the way of a
vegetable dish is wanted, baked beets will meet with favor. Beets may be
baked in a covered baking dish or on the open grate of an oven. A slow
fire produces the best results, and as a rule it will take 4 or 5 hours
to bake good-sized beets.
Wash thoroughly and dry the desired number of beets. Place them in a
baking dish and set in a slow oven or place them on the open grate. Bake
until they may be pierced with a fork. Remove from the skins and serve
with a sour sauce or merely with salt, pepper, and butter.
78. PICKLED BEETS.--When beets are cooked for any of the recipes that
have been given, it will be economy to boil more than will be needed for
one meal, for a large number can be cooked with practically the same
quantity of fuel as a few. Then the remainder may be pickled by peeling
them, cutting them into slices, and pouring over them hot vinegar
sweetened slightly and flavored with spice. Pickled beets make an
excellent relish and they will keep for an indefinite period.
BRUSSELS SPROUTS AND THEIR PREPARATION
79. BRUSSELS SPROUTS look just like tiny green heads of cabbage. These
heads grow along a stem that protrudes above the surface of the ground
in much the same way as does the stem to which a head of cabbage is
attached. The heads are cut from the stem and then usually packed in
quart boxes. It is in such boxes as these that they are found in the
markets, where they can be purchased from December until early spring.
They are considered a great delicacy because of the fineness of their
flavor, which rivals that of cauliflower and, while closely resembling
that of cabbage, is much superior to it. In food value, they are
somewhat higher than cauliflower, but about equal to beets.
80. COOKING OF BRUSSELS SPROUTS.--To prepare Brussels sprouts for the
table, break off the outside leaves from the heads, and then in order to
remove any bugs that may be lodged in the heads, allow them to stand in
cold salted water for 1 hour or so before cooking. After removing the
sprouts from the salted water, pour enough boiling water over them to
cover them well, add 1 teaspoonful of salt to each quart of water, and
boil without any cover on the kettle until they can be easily pierced
Ingredients:
6 medium-sized beets
2 Tb. butter
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
1/4 c. vinegar
1-1/4 c. hot water
Directions:
Prepare and cook the beets as explained in Art. 73. When tender, drain
them, remove the skins, and dice the beets. Make a sauce by melting the
butter in a double boiler and adding the flour, salt, pepper, vinegar,
and hot water. Cook until the flour thickens the sauce and then pour
over the beets. Heat together and serve.
77. BAKED BEETS.--If something entirely different in the way of a
vegetable dish is wanted, baked beets will meet with favor. Beets may be
baked in a covered baking dish or on the open grate of an oven. A slow
fire produces the best results, and as a rule it will take 4 or 5 hours
to bake good-sized beets.
Wash thoroughly and dry the desired number of beets. Place them in a
baking dish and set in a slow oven or place them on the open grate. Bake
until they may be pierced with a fork. Remove from the skins and serve
with a sour sauce or merely with salt, pepper, and butter.
78. PICKLED BEETS.--When beets are cooked for any of the recipes that
have been given, it will be economy to boil more than will be needed for
one meal, for a large number can be cooked with practically the same
quantity of fuel as a few. Then the remainder may be pickled by peeling
them, cutting them into slices, and pouring over them hot vinegar
sweetened slightly and flavored with spice. Pickled beets make an
excellent relish and they will keep for an indefinite period.
BRUSSELS SPROUTS AND THEIR PREPARATION
79. BRUSSELS SPROUTS look just like tiny green heads of cabbage. These
heads grow along a stem that protrudes above the surface of the ground
in much the same way as does the stem to which a head of cabbage is
attached. The heads are cut from the stem and then usually packed in
quart boxes. It is in such boxes as these that they are found in the
markets, where they can be purchased from December until early spring.
They are considered a great delicacy because of the fineness of their
flavor, which rivals that of cauliflower and, while closely resembling
that of cabbage, is much superior to it. In food value, they are
somewhat higher than cauliflower, but about equal to beets.
80. COOKING OF BRUSSELS SPROUTS.--To prepare Brussels sprouts for the
table, break off the outside leaves from the heads, and then in order to
remove any bugs that may be lodged in the heads, allow them to stand in
cold salted water for 1 hour or so before cooking. After removing the
sprouts from the salted water, pour enough boiling water over them to
cover them well, add 1 teaspoonful of salt to each quart of water, and
boil without any cover on the kettle until they can be easily pierced
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