910 | Beet-roots, Boiled Plain.
—Wash a quart of sound, young beet-roots thoroughly in cold water. Place them in a saucepan, covering them with cold water; season with a handful of salt and two tablespoonfuls of vinegar; put on the lid and cook for one hour and ten minutes. Take them from the fire; lift them from the water, and peel them while they are warm. When done, put them in a stone jar; strain over them the liquor in which they were boiled; spread two tablespoonfuls of powdered sugar on top; cover them, and put them away in a cool place for use when required.
Beet-roots are generally served as a salad, a hors-d’œuvre, or a garnishing for salad.