Stewed Beets Recipe

Instructions

1. Scrub small beets without breaking the skin, and do not trim the roots or the tops too closely.
2. Boil until tender; then drain, cover with cold water, and push off the skins with the hands.
3. Cut each beet into eighths lengthwise, or if very small, into quarters.
4. Put into a saucepan with a small amount of water or stock, vegetable butter and salt to suit, and let simmer under cover for 20 minutes, then serve.
5. Beets Italian Style
6. Prepare and cook the beets as for the above .
7. Put 1 tablespoon vegetable butter and 1/2 tablespoon flour together in a saucepan and stir.
8. Add 1/4 cup cold water, and stir until smooth and thick.
9. Add 1/2 cup vegetable broth or water, and bring to a boil.
10. Add salt to taste, 1 tablespoon lemon juice, and the boiled and cut beets, and let simmer for 20 minutes or more; then serve.
11. Buttered Beets
12. Cook the beets the same as directed in the preceding , and slice them thin.
13. Put into a saucepan with salt and enough vegetable butter to season.
14. Add a little lemon juice, reheat, and serve.
15. Scalloped Beets
16. Add enough rich cream sauce to sliced boiled beets to moisten them, and lay in a baking pan.
17. Grate fresh crumbs over the top, moistening them with a little cream or milk.
18. Put small bits of vegetable butter on top, and brown in the oven.