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Boiled Beets

Wash carefully, but do not cut or scrape. If the skin is broken before cooking, the juice will go out into the water and the beets lose both flavor and color while cooking. Young beets will cook nicely in one hour, old ones-Mrs. Henderson says-require forever; but four hours' cooking will, as a rule, make them tender. If, however, they are tough and wilted, as is frequently the case in mid-winter, they should be soaked over night in cold water; if still wilted, they will never become palatable or tender. Beets should be put on to cook in boiling water and should be taken from the water at the end of the time given, thrown into cold water just a moment and the skin should be rubbed off with a towel. Then cut into slices, dish, dust with salt and pepper, pour a small quantity of melted butter over them and they are ready to serve.

Beets that are left over should be put at once into cold vinegar and used as pickles or as a garnish for potato salad.