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Classic
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page 279
should be left only just enough water to prevent their burning; take up
vegetables in separate dishes, and lastly the meat; if there is any juice in the
kettle, pour it over the cabbage. Boil cabbage three-quarters of an hour,
turnips and potatoes one-half hour. A soup plate or saucer turned upside down,
or a few iron table-spoons are useful to place in bottom of kettle to keep meat
from burning.
Parsnips may be substituted in place of cabbage and turnips, cooking them
three-quarters of an hour.
BEETS.
Remove leaves, wash clean, being careful not to break off the little fibers and
rootlets, as the juices would thereby escape and they would lose their color;
boil in plenty of water, if young, two hours, if old, four or five hours, trying
with a fork to see when tender; take out, drop in a pan of cold water, and slip
off the skin with the hands; slice those needed for immediate use, place in a
dish, add salt, pepper, butter, and if not very sweet a tea-spoon sugar, and
serve with or withoutvinegar; put those which remain into a stone jar whole,
cover with vinegar, keep in a cool place, take out as wanted, slice and serve. A
few pieces of horse-radish put into the jar will prevent a white scum on the
vinegar.
Or, roast in hot ashes, and when tender, peel, slice, and dress with salt,
pepper, butter and vinegar.
BEET GREENS.
Wash young beets very clean, cut off tips of leaves, looking over carefully to
see that no bugs or worms remain, but do not separate roots from leaves; fill
dinner pot half full of salted boiling water, add beets, boil from half to
three-quarters of an hour; take out and drain in colander, pressing down with a
large spoon, so as to get out all the water. Dish and dress with butter, pepper,
and salt if needed. Serve hot with vinegar.
BAKED BEETS.
Beets retain their sugary delicate flavor much better by baking instead of
boiling; turn often in the pan while in the oven, using a knife, as a fork will
cause the juice to flow; when done, remove skin, slice and season with butter,
pepper and salt,
or if for pickle, slice into good cold vinegar.--Mrs. S. M. Guy.
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