Beets

The turnip blood-beet is considered the best, and next to that the long blood-beet.

Wash the beet well, and great care should be used not to prick the skin or break the little fibers about them; if broken, the beets will lose their color by boiling. Drop into boiling water, and boil five or six hours; if served hot, season with butter, pepper and salt; if cold, cover with vinegar.