Beets
Wash the beets but do not peel them. Boil them gently for
three-quarters of an hour, or till they can be pierced easily
with a straw. Then skin them and slice in a hot dish, dusting
each layer with a little salt, pepper, and melted butter. Those
which are left over may have a little vinegar poured over them,
to make them into pickles for luncheon.
Once Margaret made something very nice by a recipe her Pretty Aunt
put in her book. It was called–