Pickled Beets
231. Boil your beets till tender, but not quite soft. To four large beets boil three eggs hard, remove the shells; when the beets are done take off the skin by laying them for a few minutes in cold water and then stripping it off; slice them a quarter of an inch thick, put the eggs at the bottom, and then put in the beets with a little salt. Pour on cold vinegar enough to cover them. The eggs imbibe the color of the beets, and look beautiful on the table.