Boiled Beets

Ingredients

• Beets
• salt
• pepper
• butter
• vinegar

Method

1. 1

   Clean the beets without paring and boil in hot water until tender.

2. 2

   Skin while hot, slice thin, and season with salt, pepper, butter, and vinegar.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 43. The excerpt below is the record exactly as published.

butter, two-thirds of a cup of hot cream or milk, and salt and pepper to taste. When cool enough to handle, mould into balls, dip in beaten egg, then in cracker crumbs, drop into hot pan and fry brown. TO STEW MUSHROOMS. Miss Brokovsk1. Peel them, and put them to stew in some milk till tender; when sufficiently done, put to them some butter and flour mixed together, a little cayennne, and some salt; part cream instead of milk will improve them. SUGC OAS ED, One pint of green corn cut from the cob, and two-thirds of a pint of Lima beans; let them stew in just enough water ,to cover them until tender, then season with butter, pepper, salt and a little milk, simmer together a few minutes, and serve. has been the most wonderful tonic for £6 Vin Mariani me; it is unequaled.”—/anny Daven- port. 104 Koyal Canadian ymans — Sachet Powders CAULIFLOWER. Remove the leaves, cut the main stalk close to the flower, lay it in boiling water, and water slightly salted with the stalk down; when done, take out carefully, and drain ‘in a colander, then place in vegetable dish, and pour over it a rich drawn butter dressing. ONIONS—BOILED. Select those of uniform size, remove the outer skin, then boil until tender in a large quantity of milk and water; the flavor will be more, delicate. Drain them when tender, and season with butter, salt and pepper. ONIONS—FRIED. Peel and slice, and fry in lard or butter; season with pepper and salt, and serve hot. MUSHROOMS—FRIED. When peeled, put them into hot butter, and let them heat thoroughly through—too much cooking toughens them. Sea- son well with butter, pepper, and salt. Serve on buttered toast; a teaspoonful of wine or vinegar on each mushroom is a choice method. CORMMONS TERS: One pint of green grated corn, two tablespoons of milk, three’ eggs, two tablespoons butter; flour to make a batter, and fry on griddle with butter. Ask your Crocer for e Lar HARPER’ S Hams, Baton ee eee 105 BOVRIL : SOUPS Enriches ano GRAVIES aba NaS, Cut off the green ends, and chop the remainder of the stalks; boil until tender, and season with salt and pepper; have ready some toasted bread in a deep ‘dish; mix together equal parts of flour and butter to a cream, add to this, slowly, enough of the asparagus water or clear hot water to make a sauce; boil this up once, put the asparagus on the toast, and pour over all the sauce. Big lL) CABBAGE. ~ Boil a cabbage, then put in a colander, and drain it until per- fectly dry; then chop fine; put in pepper, salt and a little creatn, and put in an earthen baking-pan, and into the oven. Bake one hour. BAKED TOMATOES. Wash, wipe, and then cut in two; place them in a baking tin with the skin side down, and season with pepper and salt, and place in a hot oven; take up carefully when done, and put bits of butter on each piece of tomato. FRIED TOMATOES. Cut a large Feejee tomato in half, flour the cut side, heat very hot, and put the floured side down; when brown on one side, turn; when done, pour over a teacupful of hot cream or rich milk. ES UNO ENE I SE EE CLITA LL ENGLE TNO SETTLE SPS LIE TDAE LI SLO AREA EEA EH IEEE FAMILY WASHING BY THE POUND SATISFACTORY AND ECONOMICAL Qaundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. ‘Telephone 1807 106 Ladies Say Baby’s Own Soap Is unsurpassed... for the Complexion. HOTSSLAW, Chop fine, and sprinkle over with flour. Put.a small piece of butter in the oven to melt. Salt and pepper the cabbage, and put in the pan with the butter. Mix half a teacupful of cream, one egg, one tablespoonful of mustard, one teaspoonful of sugar, and heat thoroughly. Serve warm. RADNOR EO PALO ERS; Slice raw potatoes very thin, enough to fill a one-quart dish. Have about half an ounce of lard, place a layer of potatoes in the dish, sprinkle pieces of lard and some pepper and salt over it. Repeat this until the dish is filled, and pour over it enough milk or cream to cover all. Cover and bake in a good oven about forty-five minutes; uncover and brown. Serve in the dish in which it is cooked. If the oven is not in good order it will require almost an hour to be thoroughly done. You will find this a delicious dish. Leh MRED OR Ci eA Cf Eel wy. Take two cupfuls of cold mashed potatoes, and stir into it six tablespoonfuls of melted lard, beating to a white cream be- fore adding anything else. Then put with this two eggs whip- ped very light, and a teacupful of cream or milk, salting to taste. Beat all well, pour into'a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed it will come out of the oven light, puffy and delectable. CANADIAN SD AKED (BEANS: Boil the beans, until they begin to crack, with a pound or two of fat salt pork: put the beans in the baking-pan; score the vvrcemevccer EOOIG Baking Powder 107 ADIES, if you think of BUYING A PIANO of any description get quotations rom W.H. LEACH 49 METCALFE ST., Who sells cheap, having small expenses and no agents. pork across the top, and settle in the middle; add two table- spoons of sugar or molasses, and bake in a moderate oven two hours; they should be very moist when first put into the oven, or they will grow too dry in baking. Do not forget the sweet- ening if you want Yankee baked beans. BE: Lo. Clean these nicely, but do not pare them, leaving on a short piece of the stalk. Then put over to boil in hot water. Young beets

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