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Beets

Wash the beets thoroughly and remove the leaves, being very careful not to break off the little fibers and rootlets which retain the juices and coloring matter. Use plenty of water in cooking. Should the beets be tough and withered, soak them for twentyfour hours in plenty of cold water before trying to cook them. Try with a fork, and when tender drop them into a pan of cold water and slip off the skins with the hands. If small, serve whole. If large, slice those to be used immediately, place in a dish and season with salt, pepper, and butter or butter substitute or savory fat. A teaspoon of sugar may be added also if the beets are not naturally sweet enough. Set them over boiling water to heat thoroughly and serve hot, with or without vinegar. The cold beets left over may be covered with vinegar and used as pickles.