Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1913-05-09

Baked htels are mich superior a
boiled nfeia. They nfe less trouble
% prepare. and they retain All their
tu'fy FMoethess. making them mach
nicer than boiled bcela for nalahs
nakca nrcis.
Wash Nltheat peeline and bake
slowly uu'f done. Remove the skin,
ens into Htfer and aenaon with melted
butter, AnIt and little pepper.
Gfeahtcd niaele.
Cnt Geld baked haatn white beeia
urc preferred 20 the red onesl into
dlce; reheo4 IN cream sauce. adding
more butter.
necta With sour samcN
cut cold baked becta into cubes
Hlen0 a heaplnk teaspoonfui 0f corn.
starch with a little cold water. mix
with scant cupful Of vinegar. bring
% a boiL ana cook until thick. stir
rims constantly. Add n Tablespoon
each ~ butter and sugar 20 the sauce.
season with salt and pepper. pour ov.
~ the heets and serve very hot In a
covered dish. Less vinegar may h
used. addlns water a. needed. aud the
sugar may be omitted.
Plcklea Beela
Boil two cupfuie az vinegar with
few peppeFcorns and cloves. a blade
~ niece. and a biz 90 ginger root.
Take from the fire. add two cupfuls
more Of vinegar ana cool. Two Ia
biespOons 81 horserudish and sugar
% taste may be added. Peel aad
slice baked beets and cover with ihs
spiced vinegar f.et stand FOR sew
erAl hours before using.
heets With Cream.
Peel and alice baked beets and re-
Aana Nth attnttuA afnpE IN f4nlafon.
Beat the yolk Of an egg with a cup
ful OF cream and pour slowly into the
saucepan. Serve as soon an the sauce
N thick.
neets saute.
Peel and slice baked beets. Fry IN
butter. seasoning with salt. pepper
ana sugar. Serve very hot.
Beete n IN Rabctie.
Peel and slice baked beets and sea
son with salt. pepper. brown sugar,
and cnrfaway seed Pour over vine-
egar 10 taste and let stand several
hours before using.
Beets a Ia ChartIcusc.
Peel and slice baked beets, cut a
very thin slice of onion Tor every two
ssices OF beets and sandwich slice
OF onion between each two, press
lng together gently. Season with
salt, pepper and vinegar. dip In bat
ter and FRY slowly in deep fat
Bects n Ia -. laurence
Peel and cut baked beets into cubes.
Fry "a chopped onion in butter. dredge
with flour. add two cupfuls of stock,
and cook until thick, stirring con-
aantly. Add the beets, salt and pep
per to season and cook FOR ten min
utes. Add two tablespoons OF but
ter and one tablespoon OF vinegar
Bring 70 "A boil and serve.
Jeflied Beets.
l tablespoon OF gelatlne.
Oneafourth emp cold water.
one cupful not water.
One-fourth cup sugar.
TobascO.
One-fourth cupfus OF vinegar
Two tabll spoons - lemon juice.
one teaspoon OF salt
one and three-fourths cup Of diced
baked beeta.
SOAK the geiatIne IN the cold water
and dissolve Il In the hot water. Add
the sugar t0basro, vinegar, lemon
Juice and salt Strain, cool and when
the mixture begins 10 thicken, add
The heets. Turn into mold and
chlll thoroughly Serve with a boiled
Reefs With French Dressing.
Peel and dice cold baked beets ana
serve with French dressing made 40
follows.
One-haif teaspoon salt,
Few drops Of tObascO.
Five tablespoons OF olive OF.
Mlx thoroughly before using.
Two tablespoons OF vinegar.
Few drops Of onion Juice.
One-hnlf tablespoon of hOrseradish
Stmffcd Baked Bsscts.
six medium sized meets.
one cup finely chopped cabbage
one-fourth cup finely chopped
onion.
Seasoning.
one egg.
Bread crumbs.
peel and scoop out the centers al
cold baked brets. Cut the best CEN
ters into very fine pieces ana mix
with the cabbage and onions. season
with salt. paprlka and n dash Of cel-
cry salt Beat the eEg th1rnusny
and add II To the mixture. STUFF ths
beets cover the tops with breau
erumhR and bits 81 butter. and bake
la a medium oven for half an hour.