As soon as they
are sufficiently cooked, pour off the water, allow them to cool enough
to handle, and then remove the skins, which will slip off easily.
74. BUTTERED BEETS.--Butter added to beets increases both their
nutriment and their flavor. In order to prepare buttered beets, first
clean and cook them in the manner just explained. To remove the skins,
scrape the beets as thinly as possible, so as not to waste any more than
is necessary. Then slice them thin or cut them into 1/2-inch cubes,
season well with salt and pepper, and add 1 tablespoonful of butter for
each four persons to be served. Allow the beets to heat thoroughly in
the butter, and serve hot.
75. BEETS WITH CREAM DRESSING.--If a creamed vegetable is desired, beets
to which cream has been added will be very satisfactory. Clean and cook
the beets in the manner explained in Art. 73. Then peel, cut into
slices, place in a saucepan, and nearly cover with thin cream. Allow
them to cook in the cream for a few minutes, season with salt and
pepper, and serve.
76. BEETS WITH SOUR DRESSING.--To give variety, beets are sometimes
served with a sour dressing. Probably no other vegetable lends itself so
well to this sort of preparation as beets, with the result that a very
appetizing dish is provided.
BEETS WITH SOUR DRESSING
(Sufficient to Serve Six)
6 medium-sized beets
2 Tb. butter
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
1/4 c. vinegar
1-1/4 c. hot water
Prepare and cook the beets as explained in Art.
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