Classic Boiled Beets

Classic Boiled Beets

Ingredients:
4 hot boiled beets
11/2 tablespoons

Directions:
sugar
3 tablespoons
butter
1/2 teaspoon salt
Cut beets in one−fourth inch slices, add butter, sugar, and salt; reheat for serving.
29
Pickled Beets
Slice cold boiled beets and cover with vinegar.
30
Beets, Sour Sauce
Wash beets, and cook in boiling salted water until soft. Drain, and reserve one−half cup water
Chapter XIX − VEGETABLES 334
The 1918 Fanny Farmer Cookbook
in
which beets were cooked. Plunge into cold water, rub off skins and cut into cubes. Reheat in
31
Sour Sauce. Melt two tablespoons butter, add two tablespoons flour, and pour on the beet
water. Add one−fourth cup, each, vinegar and cream, one teaspoon sugar, one−half teaspoon
salt, and a few grains pepper.
32
Harvard Beets
Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin
slices, small cubes, or fancy shapes, using French vegetable cutter. Mix one−half cup sugar
and
one−half tablespoon corn−starch. Add one−half cup vinegar and let boil five minutes. Pour
over
beets, and let stand on back of range one−half hour. Just before serving add two tablespoons
butter.
33
Brussels Sprouts
Brussels sprouts belong to the same family as cabbage, and the small heads grow from one to
two inches apart. on the axis of the entire stem, one root yielding about two quarts. They are
imported, and also grow in this country, being cheapest and best in December and January.
34
Brussels Sprouts in White Sauce
Pick over, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling
salted
water twenty minutes, or until easily pierced with a skewer. Drain, and to each pint add one
cup