Beets

Ingredients

• beets
• a little butter
• a small quantity of vinegar
• salt
• pepper

Method

1. 1

   Scrub beets carefully so as not to break the skin.

2. 2

   Cook whole.

3. 3

   Test only the largest beet for sufficient cooking.

4. 4

   Drain and cover with cold water and rub off the skin with the hands.

5. 5

   Cut the beets into slices, sprinkle generously with salt and pepper, and add a little butter.

6. 6

   A small quantity of vinegar may be added, if desired.

7. 7

   Serve hot.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 28. The excerpt below is the record exactly as published.

Beets (young) 45 minutes Beets (old) 3-4 hours Parsnips 30-46 minutes Green Corn 12-20 minutes BOILED POTATOES In cooking potatoes, observe the General Rules for Cook- ing Vegetables. Cook until the potatoes are soft when pierced with a fork or knitting needle. Drain off the water immediately; shake gently and dry on the back of the range with the saucepan uncovered or with a cloth folded over the top to absorb the moisture. Sprinkle generously with salt. Boiled potatoes may be put through a ricer before serving. Creamed and Scalloped Vegetables. — Vegetables may be creamed by cutting them into cubes when cooked, adding White Sauce, and then reheating. If the cut vegetables are cold, they can be heated by adding them to the sauce with the last portion of liquid. By the time the sauce reaches the boiling point, the vegetables will be heated. Care should be taken not to break the vegetables while heating them in the sauce. Care should also be taken to prevent the sauce from scorching. An asbestos mat over a gas burner is desirable for this purpose. Use one part of White Sauce •with 2 or 8 parts of diced vegetables. Vegetables may be scalloped by placing Creamed Vege- tables in an oiled baking dish, covering with buttered crumbs, and browning in the oven. A scalloped vegetable should be served from the dish in which it is baked. ROOT VEGETABLES 63 WHITE SAUCE FOR VEGETABLES or 1£ tablespoonf uls flour 1 tablespoonful batter 2 tablespoonf uls flour 1} tablespoonf uls butter \ teaspoonful salt White pepper £ cupful milk J cupful vegetable stock Cook as directed for Cream Sauce. (See Cream Toast, p. 57.) The thickness of White Sauce for vegetables de- pends upon the kind of vegetable. The thinner sauce is generally more satisfactory with starchy vegetables. CRUMBS FOR SCALLOPED DISHES 1 cupful soft bread crumbs J teaspoonful salt White pepper or cayenne 1 tablespoonful butter Mix seasonings and crumbs together, then add to the melted butter, or place the butter in bits over the seasoned crumbs. QUESTIONS Why should the outside skin of a vegetable be pared as thin as possible ? What is the exception to this rule ? How should vegetable stock be utilized ? Why ? How should the water boil in cooking vegetables ? Why ? Why should not potatoes be covered with a tin lid or plate after cooking ? LESSON XV Root Vegetables (II) > Experiment 27: The Effect of Soaking Starchy Vegetables in Water. — Over several pieces of potato or other starchy vegetable pour enough water to cover. Allow the vegetable to stand at least 15 minutes. Pour the water from the vegetable into a test tube and heat it. Cool, then test the water with iodine. What does the water contain ? What conclusion can you draw concerning the soaking of vegetables in water before cooking ? 64 THE COOKING OF FOODS BEETS Scrub beets carefully so as not to break the skin. Leave two or three inches of the stems on until the beets are cooked. Cook whole. (Refer to the General Rules for Cooking Vegetables, p. 60.) Test only the largest beet for sufficient cooking. Use a knitting needle or wire skewer for testing. Drain and cover with cold water and rub off the skin with the hands. Cut the beets into slices, sprinkle generously with salt and pepper, and add a little butter. A small quantity of vinegar

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