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Beets Supreme

Edna F. Doerschuk. 1/2 C vinegar 2 thin slices onions 1 T butter Boil beets tender; remove skins and cut into cubes or fancy shapes. Make a sauce with sugar, cornstarch and vinegar, stirring constantly. Let boil 5 minutes. Slice into this sauce one or two thin slices of onion, and pour over beets. Let stand for half an hour or longer. When ready to serve, slowly heat, add a generous T of butter and serve piping hot. Especially nice to serve with a chicken or lamb dinner. Mrs. Smock.