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Beetroot Preserve

Put into a preserving pan half a dozen nicely-peeled beetroots and a pint and a half of cold water, first cutting away the long tapering part, that they may lie better in the pan; let them come to a boil, and then simmer and skim for twenty minutes; add the following ingredients and boil faster for an hour more:--Four pounds of good loaf sugar, well broken, the juice of half a dozen lemons (strained), and the peel of four cut very small, some vanilla and cinnamon (about half a finger's length of each), and three or four cloves. When boiling, skim well, and when quite tender put the beetroots into a jar, but leave the syrup to boil until it is thick, when it may be strained over them. When a beautiful colour is wanted for creams, jellies, etc., this preserve and syrup will be found valuable. Probable cost, 3s. 6d.