The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

HomeCanning And Preserving › Beet Relish

Beet Relish

1 cup chopped cold cooked beets 2 tablespoons lemon juice 3 tablespoons grated horserad- 2 teaspoons powdered sugar ish root 1 teaspoon salt Mix ingredients in order given. Canned beets may be used in place of fresh ones, and bottled horseradish if of strong flavor and well drained. This is delicious served with cold meat or fish.

← Sweet Pickled PearsCelery Relish →