Boiled Beets

Ingredients

• Winter beets
• salt

Method

1. 1

   Soak winter beets overnight in water.

2. 2

   Wash them, but do not scrape or cut them.

3. 3

   Put them in boiling water enough to cover them well, cover, and boil till tender, which will take from one to three hours.

4. 4

   Then put them in cold water and rub off the skins quickly.

5. 5

   If large, slice them; if young, split lengthwise.

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 21. The excerpt below is the record exactly as published.

salt pork and bread or crackers. Chop the pork very fine, soak the bread or crackers in hot water and mash them smooth, and mix them with the chopped pork. Season with pepper, a little salt, sage and chopped onion. Sew up the game after stuffing with wire in two or three places, and roast over hot coals. If wrapped in wet brown paper it may be immersed in hot ashes and baked, if small, or may be baked the same as fish. Woodchucks and Porcupines. When properly cooked, are little inferior to any game. They must be thoroughly parboiled before cooking, and then may be roasted or stewed. A young wood- chuck or porcupine may be baked in the ground with the hide on, after having been drawn, and is very pal- atable. Opossums and Young Figs Are roasted alike. After cleaning the opossum or pig stuff him with bread crumbs, chopped onion and sage or summer savory for seasoning, boiled Irish and sweet potatoes (the latter especially with the 'possum) and whole boiled onions being pushed in among the dressing. Wire up the opening in two or three places, fold the legs down on the body and wire them fast Canoe and Camp Cookery. strong, straight, hard-wood limb, the animal from stern to snout, ed from two crotched stakes ove oth, the 'possum or pig cannot t e limb will turn inside the animal. ping off the twigs from the limb . lalf an inch or so of each twig ti : the limb in the animal butt first, " backward so that the barbs i lesired to turn the animal to roast gashes in the thickest parts of thi r roast evenly throughout, A 'p Ed as above may be coated with le ground with plenty of coals in I urs. When roasted over the fire d be caught and used to baste it, CHAPTER V. Preparation of Vegetables for Cooking. — Time Table for Cooking Vegetables. — Cabbage, Beets, Greens, Toma- toes, Turnips, Mushrooms, Succotash, etc. ALL vegetables must be carefully looked over. Re- move the unripe or decayed parts, and then wash in cold water. When to be boiled they should be put in boiling salted water, and if necessary to replenish the water before the cooking is complete^ boiling water should be always used. Keep the vessel covered, and drain the vegetables as soon as done. Do not let the water boil long before the vegetables are put in. Old and strong vegetables sometimes require boiling in two or three waters. The following time table for cooking vegetables, culled from the writer's scrap-book, is reliable : Potatoes, old, boiled, 30 minutes. Potatoes, new, baked, 45 minutes. Potatoes, new, boiled, 20 minutes. Sweet potatoes, boiled, 45 minutes. Sweet potatoes, baked, i hour. Squash, boiled, 25 minutes. Squash, baked, 45 minutes. Shell beans, boiled, i hour. Canoe and Camp Cot IS, boiled, 20 to 40 minu ins, boiled, i to 2 hours n, 25 minutes to i hour s, 15 to 50 minutes. [ to a hours. , fresh, 1 hour. :, canned, 30 minutes." 45 minutes to 2 hours. ;r, I to 2 hours. IS, 2 to 3 hours, ns, I hour, to 2 hours. D 5 hours. vhtte, 45 minutes to i fa 'eilow, ij^ to 2 hours. 1 to 2 hours, to 2 hours. of lean salt pork is boile ' will be sufficiently s salt, pepper and butter. Potatoes and Con lethods of cooking the af Part I. Boiled Cabbage, he outer and all bad insects, and halve or qi pened can Is put in boiling ' Vegetables. 69 According to size. Wash, soak a short time in cold^ water, and put in a covered pot of boiling salted water. When it is tender and " smells good ** it is done. Drain, and press out the water, seasoning with salt, pepper and butter. The latter should be omitted if it is boiled with pork. Cabbage aux Legumes. Cut out the centre of a large cabbage, and fill the hole with small potatoes, onions, parsnips, beets, etc. Cover with a cloth and boil till tender. Fried Cooked Cabbage. Have enough lard in the pan to just cover the bot- tom when melted. Chop the cabbage, put into the melted lard and stir frequently till the cabbage is pip- ing hot, when it is ready to serve. X Suceotasli. Cut the corn from the cob and shell the beans. If string beans are used, string and cut into half-inch pieces. The right proportion for succotash is two- thirds corn to one-third beans. Put them into enough boiling salt water to cover them. Stew gently till tender, stirring frequently ; then drain, add a cup of milk and a piece of butter the size of an tggy and stir till it boils up once. Season to taste. 70 Canoe and Camp Cookery, BoUed Beets. Winter beets

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