Beet Aladdin Salad

Ingredients

• 1 doz. new beets
• 1 qt. of new peas
• 4 new carrots
• 2 heaping tablespoons of butter
• the juice of a lemon
• salt and pepper to taste
• garnish with parsley

Method

1. 1

   Boil until tender new beets, and remove skins with a coarse, dry towel.

2. 2

   Boil in a separate vessel new peas with new carrots.

3. 3

   When done, drain and chop carrots fine, mix them with the peas.

4. 4

   Remove center of the beets, and fill the cavity with the peas, carrots, etc., then place in steamer over boiling water so that they may be heated thoroughly before serving.

5. 5

   Garnish with parsley.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 303. The excerpt below is the record exactly as published.

garnished with parsley, olives, capers, hard-boiled eggs, horseradish, tomato catsup, chopped pickles or chives. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. VARIATION II. — Combine chopped, diced or shredded cold beef with any of the following ingredients and salad dressings: Horseradish, Worcestershire sauce, tomato catsup. Chili sauce, any kind of mixed pickles, garlics, hard-boiled eggs, chervil, tarragon, sliced pickles and capers. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BEET SALAD.— Add salad dressing to sliced, cubed or chopped cold boiled beets, either fresh or pickled, and any of the following ingredients desired: Dandelion greens, shredded lettuce, string beans, any cold cooked beans, cold potatoes, turnips, carrots, parsnips or cauliflower, minced parsley, Spanish onions, cold maca- roni, chopped hard-boiled eggs, red or white cabbage, chopped, an}' cold fish, fowl or meat, sliced cucumbers, minced chervil and tarra- gon, sliced, chopped, grated or the juice of onion, celery or celery root, brussels sprouts, asparagus tips, green peas, or nuts of any kind. Serve on lettuce, endive, cress or dandelion leaves, or in beet cups, made by cutting a slice from the top of boiled beets and scooping out the pulp. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. VARIATION I. — 1 qt. of raw cabbage, chopped fine, 1 pt. of boiled beets, chopped fine, 1^ cups sugar, 1 cup grated horseradish, 1 tablespoon salt, ^ teaspoon black pepper, cover with cold vine- gar, and keep from the air; garnish with curled lettuce, parsley or celery. — Eloise Jennings, Winnetka, 111. VARIATION II. — Parboil beets, remove the skin, cut into thin slices, and stew with small onions in a little gravy, thickened with flour and cream. Add a dessertspoon of vinegar, seasonings, and a little sugar. Spread the, sliced beets on the dish, placing the onion between them. Serve with cold cheese and vinegar poured over. — Mrs. E. D. Kelley, Winnetka, 111. 442 CHEESE, MACARONI, NUTS & RICE, ETC. VARIATION III.— Boil or bake beets until tender, peel and slice, cool and cover with a dressing made of 2 tablespoons of butter, a dash of cayenne, boiled up once, and poured over the beets as they go to the table. — Mrs. Conklin, 914 N. 5th Ave., May- wood, 111. BEETS ALADDIN SALAD.— Boil until tender 1 doz. new beets, and remove skins with a coarse, dry towel. Boil in a sepa- rate vessel a qt. of new peas with 4 new carrots. When &pne, dr^in and chop carrots fine, mix them with the peas. 2 heaping tablespoons of butter and the juice of a lemon, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.