Beetroot, Pickled
INGREDI- ENTS. Sufficient vinegar to cover the beets, 2 oz. of whole pepper, 2 oz. of allspice to each gallon of vinegar. AVERAGE COST, 2d. each.
Wash the beets free from dirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour, Put them into boiling water, let them simmer gently, and when about threeparts done, which will be in 1 hour, take them out and let them cool. Boil the vinegar with pepper and allspice, in the above proportion, for 10 minutes, and when cold, pour it on the beets, which must be peeled ed and cut into slices about 1/2 inch thick. Cover with bladder to exclude the air, and in a week they will be fit for use.
TIME. One week.
BEVERAGES.
Beignets Soufflés. - INGREDIENTS for small dish. pint of water, 3 eggs, 1 dessertspoonful of white sugar, 3 oz. of butter, flavouring of vanilla, fat for frying.
AVERAGE COST, 8d.
Boil the butter in the water and stir in enough flour to make the mixture stiff enough to leave the sides of the saucepan; then add the yolks of the eggs, and beat the mixture well. When cold, add the whites of the eggs beaten to a stiff froth with the sugar, and flavouring, and fry in spoonfuls in very hot fat. Serve immediately.
Grated cheese can be substituted for the flavouring of vanilla, when a little cayenne must take the place of the sugar.
TIME.-5 minutes to fry.
SEASONABLE at any time.
Benton Sauce (to serve with Hot or Cold Roast Beef.) - INGREDIENTS for 1 tureen.-1 tablespoonful of scraped horseradish, 1 teaspoonful of made mustard, 1 teaspoonful of pounded sugar, 4 tablespoonfuls of vinegar. AVERAGE COST, 2d. Grate or scrape the horseradish very fine, and mix it with the other ingredients, which must be all well blended together; serve in a tureen. With cold meat this sauce is a very good substitute for pickles.