The Preparation Of Beet-Roots For Table

Choose the small, smooth varieties; wash and clean them without cutting or scraping and boil for one to two hours, dependent upon their size. Allow them to cool and then peel, cut into slices and serve in a glass dish; or they may be mixed in a salad.

Beet-Roots Sauted In Butter

Prepare as for boiled beet-roots, and when cooked and peeled cut into heartshaped pieces, place in a sautepan with a lump of butter, season with pepper and sprinkle over a very little loaf sugar powdered. Cook on a stove for six minutes, carefully tossing them from time to time; then arrange on a hot dish, and serve.

Beet-Roots With Cream

Boil some beet-roots, peel and let them become cold, then slice and put in a stewpan with a little good stock. Beat up the yolk of an egg with one quart of good cream and stir into the stock in which the beet-root has been warmed. Serve on a dish with the sauce poured over it.