73. When tender, drain
them, remove the skins, and dice the beets. Make a sauce by melting the
butter in a double boiler and adding the flour, salt, pepper, vinegar,
and hot water. Cook until the flour thickens the sauce and then pour
over the beets. Heat together and serve.
77. BAKED BEETS.--If something entirely different in the way of a
vegetable dish is wanted, baked beets will meet with favor. Beets may be
baked in a covered baking dish or on the open grate of an oven. A slow
fire produces the best results, and as a rule it will take 4 or 5 hours
to bake good-sized beets.
Wash thoroughly and dry the desired number of beets. Place them in a
baking dish and set in a slow oven or place them on the open grate. Bake
until they may be pierced with a fork. Remove from the skins and serve
with a sour sauce or merely with salt, pepper, and butter.
78. PICKLED BEETS.--When beets are cooked for any of the recipes that
have been given, it will be economy to boil more than will be needed for
one meal, for a large number can be cooked with practically the same
quantity of fuel as a few. Then the remainder may be pickled by peeling
them, cutting them into slices, and pouring over them hot vinegar
sweetened slightly and flavored with spice. Pickled beets make an
excellent relish and they will keep for an indefinite period.
BRUSSELS SPROUTS AND THEIR PREPARATION
[Illustration: FIG. 6]
79. BRUSSELS SPROUTS, as shown in Fig. 6, look just like tiny green
heads of cabbage.
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