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Beets, Boiled

Wash thoroughly and remove the leaves, being very careful not to break off the little fibres 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 twenty-four hours in plenty of cold water before trying to cook them. Boil the beets two hours if young, four to six hours if old. Try with a fork and when tender remove, drop them into a pan of cold water and slip off the skin with the hands. Slice those to be used immediately, place in a dish seasoning with salt, pepper and butter. A teaspoon of sugar may also be added 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.