Beets

Select very red beets without being stringy; cook them either in water, or by steam, or else in the oven; do not cut off either the stalk or root until ready to use. Peel and put them into an earthen or stone crock, and cover them over with vinegar. They may also be seasoned with salt and cloves, or else salt and carraway seeds. Cut them in slices and arrange on a side dish, pouring a little vinegar over.