Beets

Ingredients

• 6 medium sized beets
• 2 T. fat
• 1 t. salt

Method

1. 1

   Cut stems off to within an inch and a half of the beets.

2. 2

   Wash carefully so as to preserve rootlets.

3. 3

   Cook in boiling salted water until tender (1 to 4 hours).

4. 4

   When done blanch in cold water a moment and remove skins.

5. 5

   Cut into dice or slice and reheat and add melted fat and season.

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 8. The excerpt below is the record exactly as published.

Beets . Simple Dessert BEEF LOAF 1% lbs. meat {l}i lbs. beef and }i lb. fresh pork) 6 crackers 1 egg Vs c. milk 2 t. salt NOTE — 1 T. chopped onion or green pepper may be added. 1. Roll crackers and moisten with milk. 2. Season meat, add beaten egg and crackers. 3. Mix thoroughly wi-'h hand. 4. Pack into a buttered pan and bake 45 minutes or mold in a bread tin, turn out into a dripping pan, dot with fat and add enough hot water to keep from burning and bake % hours. 5. Make a gravy from the juices in the pan by adding 2 T. of flour mixed with Vi c. cold water. 6. Season. CREAMED POTATOEvS 6 boiled potatoes 1% c. white sauce L Cut potatoes into pieces. 2. Make white sauce and heat potatoes in it. BEETS 6 medium sized beets 2 T. fat 1 t. salt

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