THE VEGETABLE GARDEN 



quently while in the oven, using a knife or wooden 

 spoon as the puncture made by a fork allows the 

 juice to run out. When done, remove the skin and 

 serve with butter, salt, and pepper. 



BOILED BEETS 



Select small-sized, smooth roots. They should be 

 carefully washed, but not cut before boiling, as the 

 juice will escape and the sweetness of the vegetable 

 be impaired, leaving it hard and white. Put them 

 into boiling water and boil until tender, which re- 

 quires from one to two hours, even longer in win- 

 ter. Do not probe them, but press with the finger 

 to ascertain if sufficiently done. When done, take 

 them up and place in a pan of cold water, and slip 

 off the outside. Cut them in thin slices and season 

 with salt, pepper, butter, and, if preferred, a little 

 sharp vinegar, or pass the vinegar with them. 



STEWED BEETS 



Boil the beets, then scrape and slice them. Put 

 them in a stew-pan, with a piece of butter rolled in 

 flour, some boiled onion and parsley, chopped fine, 

 and a little vinegar, salt, and pepper. Set the pan 



on the fire and stew for half an hour. 



[144] 



