294 COOKING VEGETABLES 



salt, pepper and a very little sugar, or they may be 

 served with almost any kind of white sauce. When 

 no longer young, Broad Beans, after x being boiled, 

 may be passed through a wire sieve, then seasoned 

 with salt, pepper and grated nutmeg and heated in 

 butter with a few spoonfuls of cream or thick white 

 sauce. 



BEETROOT. 



Although the Beet usually appears in some form 

 of salad it is not to be despised as a hot vegetable, and 

 it should be sent to the table with roast beef or mutton. 

 It is a mistake to boil a Beetroot, the flavour is far 

 better if it is baked in a moderately hot oven, and the 

 juice is not so liable to escape during the process of 

 cooking. In any case care should be taken not to 

 break the skin or both the colour and flavour will 

 suffer considerably. If the Beetroot is to be served 

 hot cut it into moderately thin slices, after the skin 

 has been removed, and reheat it in a thick white sauce 

 coloured with a few drops of carmine the flavour of 

 which has been sharpened by the addition of a small 

 quantity of tarragon vinegar or lemon-juice. Horse- 

 radish sauce is especially suitable for serving with 

 Beetroot either cold as a salad (when a thick mayon- 

 naise should be used as the foundation of the sauce) 

 or hot made thus : Put a small teacupful of grated 

 horse-radish into half a pint of milk and let it simmer 

 until it is tender. Beat up the yolks of two eggs 

 with two teaspoonfuls of tarragon vinegar, add them 



