Buttered Beets

Ingredients

• young beet tops
• salt to taste
• vegetable butter

Method

1. 1

   Wash young beet tops thoroughly, put into a stewpan with boiling water, salt to taste, and let boil rapidly for about 30 minutes, or until tender.

2. 2

   Drain, chop coarse, season with vegetable butter and salt, reheat, and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 96. The excerpt below is the record exactly as published.

BUTTERED BEETS Cook the beets the same as directed in the preceding recipe, and slice them thin. Put into a saucepan with salt and enough vegetable butter to season. Add a little lemon juice, reheat, and serve. SCALLOPED BEETS Add enough rich cream sauce to sliced boiled beets to moisten them, and lay in a baking pan. Grate fresh crumbs over the top, moistening them with a little cream or milk. Put small bits of vegetable butter on top, and brown in the oven. SPINACH Pick the greens over carefully, and wash in several waters to remove grit. If the greens are very tender, lift them out of the water, drain well, and put them into a saucepan with a little salt and vegetable butter to season, adding no water. Cover, and cook until done, turning them over in the pan now and then. When greens are more matured, cook them in deep boiling water with the cover off. When done, drain, cut fine, and season with vege- table butter and salt to taste. Reheat, and serve with quartered lemon or hard-boiled egg, or both. (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) 167 SCIENCE of FOOD and COOKERY CREAMED SPINACH Put il/2 tablespoons vegetable butter into a saucepan, and when melted, add y2 tablespoon flour, and stir for a few moments. Add i quart of cooked and minced spinach, as given in the preceding recipe, and stir over the fire for 5 minutes ; then add I cup hot cream or rich milk, cook a few minutes longer, and serve. BEET GREENS Young beet tops

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