Beets

Beets

Wash the beets but do not peel them.

Boil them gently for three-quarters of an hour, or till they can be pierced easily with a straw. Then skin them and slice in a hot dish, dusting each layer with a little salt, pepper, and melted butter.

Those which are left over may have a little vinegar poured over them, to make them into pickles for luncheon.

Once Margaret made something very nice by a recipe her Pretty Aunt put in her book. It was called Stuffed Beets.

Stuffed Beets

1 can French peas.
6 medium-sized beets.

Boil the beets as before and skin them, but leave them whole. 

Heat the peas after the juice has been turned off, and season them with salt and pepper.

Cut off the stem end of each beet so it will stand steadily, and scoop a round place in the other end; sprinkle each beet with salt and pepper, and put a tiny bit of butter down in this little well, and then fill it high with the peas it will hold.

Back to Top