German Beets

Ingredients

• 1 tablespoon of butter
• 1 tablespoon of flour
• 2 teaspoons of onion juice
• 1/2 teaspoon salt
• 1 tablespoon of sugar
• 1 tablespoon of lemon juice
• enough hot water to make the sauce the right consistency

Method

1. 1

   Make a sauce with butter, flour, onion juice, salt, sugar, lemon juice, and hot water.

2. 2

   Add freshly sliced cooked beets and cook together for 3-4 minutes before serving.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 264. The excerpt below is the record exactly as published.

GERMAN BEETS.— Make a sauce of 1 tablespoon of butter; when melted add 1 tablespoon of flour, 2 teaspoons of onion juice, Yz teaspoon salt, 1 tablespoon sugar, 1 tablespoon of lemon juice, and enough hot water to make the sauce the right consistency; then add freshly sliced cooked beets, and let cook together 3 or 4 minutes before serving. — Mrs. F. C. Harris, 2910 Evanston Ave., Chicago, 111. BOILED BRUSSELS SPROUTS.— Wash and pick over the sprouts, and boil until tender in water to which a little salt and baking soda have been added. Leave the saucepan uncovered, as this will keep the odor from being pronounced. Drain, and re- heat in melted ibutter, with a little salt and pepper, but do not fry. Serve on buttered toast. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAMED BRUSSELS SPROUTS.-^Cover freshly boiled Brussels sprouts with a white sauce made entirely of milk, or of the stock in which they were cooked, with 1 tablespoon of cream added. — Mrs. J. H. Wic:hmann, 5069 N. Lincoln Ave., Chicago, III. BRUSSELS SPROUTS.— Free the sprouts of the outside leaves, wash them and boil in salt water until tender, drain, and COOK COUNTY COOK BOOK 385 cover with cold water until cold, again drain. Melt some flour in a stewpan, add flour, mix well, and stir in 1 cup of meat broth or cream to a creamy dressing, season with pepper, salt and sugar, add the sprouts, set back and keep hot until wanted. — Mrs. E. D. Kelley, Winnetka, 111. CABBAGE BAKED CABBAGE. — Cut a medium-sized cabbage in 4 pieces, soak in cold water, and 1 dessertspoon salt, for 1 hr.; boil 30 min- utes, uncovered, drain, add a sauce of 1 cup milk, 1 tablespoon each of butter and flour, y^ teaspoon salt, 1 saltspoon pepper, cover with bread crumbs and *bake 1 hr. — Mrs. Mary Woodward, 126 S. 17th Ave., Maywpod, 111. BOILED CABBAGE.— Take 1 medium-sized cabbage and cut up coarse; put in a granite saucepan, and 'boil with a little salt and' pepper, until tender, then drain. Add butter or dripping about the size of an egg. Then add vinegar to suit the taste. A bit of soda or a slice of stale bread added to the water in which the cabbage is cooked, or even a bit of charcoal will minimize the unpleasant odor. Pork may be boiled with cabibage, if liked. — Mabel Sturte- vant, 105 S. Dearborn Ave., Chicago, 111. CHOPPED CABBAGE.— Chop a small, hard head of cabbage very tine, almost into a pulp, put into a tureen, press it down and put a spider over the flame in- which is a cup of vinegar, a heaping tablespoon of sugar

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