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Newspaper Page Text
To Cook Beets.
The beet root is a native of the
shores of the Mediterranean. It is
wholesome and nutritious. It con
tains large amounts of sugar and
salts. Consequently it is very nour
ishing. The French cook uses beets
for a garnish by cutting it into fancy
shapes. Its beautiful color makes
almost any fish dish more attractive.
In cutting the tops of the beets
leave an inch or two of the stem or,
better still, do not cut them off, but
wring or twist the tops from the
roots. In" this way the skins will not
be bruised and no color or sugar will
be extracted while boiling.
Boil until tender. No length of
time can be given. The .young ten
der ones will usually cook in an hour.
Often, the. old ones require four
hours. When tender drop into cold
water and the skins will easily rub
off. Very young beets are often
served . whole with salt, butter and
pepper put over them, or they can be
sliced arid a . little white sugar
sprinkled over them, dotted with but
jter and put in the oven until the but
ter and sugar is melted. Beets cook
ed this -way can be served with or
without lemon juice.
Beets With Boiled Dinner.
When boiling beets with a New
England dinner cook them by them
'selves, but be sure and turn .some of
the water off the other vegetables
and meat over them. Peel, slice and
serve with other vegetables or as a
garnish for meat.
Slice boiled cold beets and serve on
lettuce leaves, with salad dressing
either boiled mayonnaise or French
Boil six pepper pods, six cloves, a
pinch of ginger nd half a cup of
sugar in' one. quart of rather weak
vinegar, add one even tablespoon of
salt. Pour hot oyer sliced boiled
beets. Ready to use any time after
they have stood two hours.
Creamed White Beets.
Use small white beets- Cook until
tender, drop into cold water, rub off
skins and pour over them a rich, hot
cream sauce. ,