Boiled Beets

Wash the beets thoroughly and remove the leaves, being very careful not to break off the little fibres and rootlets which retain the juices and the colouring matter. Use plenty of water in cooking. If the beats are tough and withered, soak stem for twenty-four hours in plenty of cold water before beginning to cook them.

Try with a fork, and when they are tender drop them into a pan of cold water and slip off the skins with the hands. If small serve whole. If large, slice those to be used immediately, place in a dish and season with salt, pepper, and butter or savoury fat. A teaspoon of sugar may be added also if the beets are not naturally sweet enough. Set them over boiling water to heat thoroughly and serve hot, with, or without vinegar. Cold beets left over may be covered with vinegar and used as pickles.