Buttered Beets

Ingredients

• Wash and scrub beets
• sprinkle with salt
• and pepper
• dot over with bits of butter

Method

1. 1

   Cook beets in boiling water until tender.

2. 2

   Drain, rub off skins, slice, and season with salt, pepper, and butter.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 63. The excerpt below is the record exactly as published.

Buttered Beets Baked Squash Stuffed Tomato Salad Mock Cherry Pie Cheese Coffee Cider NUT AND OLIVE CANAPS Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, season with a few grains cayenne and moisten with Mayonnaise or Boiled Salad Dressing to the consistency to spread. Spread fried bread with mixture and garnish with very thin strips of pimentos ; set pimolas in center of each canape. CLAM AND TOMATO CONSOMMS To four cups of Consomme add two cups each clam water and tomato pulp. Clear, and add soft part of clams. Heat to boiling point and serve in Bouillon cups. TO PREPARE CLAMS Wash and scrub (in several waters) with a stiff vegetable brush two quarts of clams. Place in an agate stew pan, add one-half cup cold water, cover and let simmer until shells open. Remove clams from shells and strain liquor through a napkin. Use only the soft parts of clams. October Fourth Sunday 52 Sunday Dinners 143 BROWNED CRACKERS Spread one dozen Sal tines with butter; sprinkle with a few grains cayenne. Brown delicately in a hot oven; serve at once. PICCALILLI 3 quarts green tomatoes. 1 cup salt. 2 heads celery. V/i quarts cider vinegar. 4 mild red peppers. 2 pounds brown sugar. 2 mild green peppers. 34 cup white mustard seed. 2 large white onions. 1 teaspoon mustard. 2 large ripe cucumbers. IJ^^ teaspoons black pepper. Process: Chop the vegetables, sprinkle with salt and let stand over night. In the morning drain and press in a coarse crash towel to remove all the acrid juice possible. Add vinegar, sugar and spices and simmer until vegetables are tender and clear. Sterilize fruit jars and fill to overflowing. Seal and store. VEAL POT PIE WITH BAKED DUMPLINGS Cut two pounds of veal from the leg in one-inch cubes. Add a fourth-inch thick slice of salt pork, cut in very small cubes. Cover with boiling water. Add one small carrot sliced, one stalk celery broken in pieces, and two slices onion. When half done add one- half tablespoon salt. Cook until meat is tender. Remove the meat and strain the broth; thicken broth with flour diluted with cold water. Put meat into a baking dish and pour over enough of the thickened broth to barely cover the meat. Sprinkle with salt and pepper. Make a soft dough by mixing and sifting one and one-half cups pastry flour, one-half teaspoon salt, two and one-half teaspoons baking powder; rub in three tablespoons Cottolene with tips of fingers, then add milk enough to make a soft dough and drop by tablespoonf uls upon meat — (dumplings should set upon the meat and not sink into gravy) close together to cover the surface. Bake thirty minutes in a hot oven. Serve remaining gravy in a sauce- boat. BUTTERED BEETS Wash and scrub beets with a vegetable brush, being careful not to break the skin. Cook in boiling water to cover (about an hour 144 52 Sunday Dinners '''''''' Fourth Sunday for small young beets, and old beets until tender). Drain and rub off the skins at once; slice, sprinkle with salt and pepper and dot over with bits of butter

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