Cassell's dictionary of cookery

faster for an hour more. Four- pounds of good loaf sugar, well broken, the juice of half a dozen lemons (strained), and the peel of four, cut very small, some vanilla and cinnamon, about half a finger's length of each, and three or four cloves. When boiling, skim well, and when quite tender put the beetroots into a jar, but leave the syrup to boil until it is tliick, when it may be strained over them. When a beautiful colour is wanted for creams, jellies, &c., this preserve and syrup will be found valuable. Probable cost, 3s. 6d. Beetroot Salad.— To some nicely-boiled and well-sliced beetroot, lay alternate rows of boiled onion also sliced, and pour over them any salad sauce, or simply oil and \dnegar, if preferred. Garnish with curled parsley. Probable cost of beetroot. Id. to 2d. Instead of the raw onions, cold boiled ones may be used, together with slices of egg, hard boiled. Beetroot Salad (another way).— Parboil a beetroot, remove the skin, cut it into thin slices, and stew with small onions in a little gravy thickened with flour and cream. Add a dessertspoonful of vinegar, seasonings, and a little sugar. Spread the sliced beetroot on the dish, - placing the onions between them. It is served cold with cheese, and with vinegar poured over. Beetroot Soup.— Cleanse carefully, boil, and peel two ,fine beetroots ; boil also two onions and mince them together very finely. Take three or four table-spoonfuls of vinegar and one of brown sugar, with rather more than haK a gallon of good gravy soup ; add this to the mixture of beetroot and onion, and put it into a saucepan to boil, when some small pieces of cold veal or other meat, weU covered with floui', may be boiled and served up in it. Probable cost, without gravy, 6d. Time to boil, until the onions are tender. Beetroot, Stewed.— Wash and boil, till tender, a medium-sized beetroot. Remove the skin, and cut it into thin slices. Roll half an ounce of butter in flour, and melt it in rather more than haK a pint of water, adding a table - spoonful of vinegar, and salt and pepper to taste. Put the slices of beet into the liquid, cover the saucepan closely, and allow all to stew for an hour and ten minutes. Care must be taken not to cut the beetroot before boiling, as the colour would be destroyed by so doing. Serve the stew with a garnish of boiled button onions. Bermuda Pudding.— Reduce haK a pound of Brazil nuts to a paste, in a mortar; beat up six fresh eggs ; whip six ounces of butter to a cream, and mix the three ingredients together, with a quarter of a pound of loaf sugar and a wine-glassful of brandy. When this mixture has been beaten from fifteen to twenty minutes, make a paste as follows, and prepare a buttered mould to receive it : — Beat six ounces of fresh butter to a cream ; add to it two well-beaten eggs, four ounces of dried flour, and equal quantities of rice flour and finely-sifted sugar (one ounce of each) . When well kneaded, line the mould and put in the mixture. Bake in a moderate oven. It may BER ( 68) BIS be eaten either hot or cold. Time to bake, about one hour. Probable cost, 2s. 6d. SuiJicient for five or six persons.