Young beets will boil in one hour, while old beets require from three to five hours; if tough, wilted, and stringy, they cannot be boiled tender.  Baked beets require from three to six hours.

RECIPES.

BAKED BEETS.—­Beets are far better baked than boiled, though it takes a longer time to cook properly.  French cooks bake them slowly six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes.  Wipe dry after washing, and bake slowly.  They are very nice served with a sauce made of equal quantities of lemon juice and whipped cream, with a little salt.

BAKED BEETS NO. 2.—­Wash young and tender beets, and place in an earthen baking dish with a very little water; as it evaporates, add more, which must be of boiling temperature.  Set into a moderate oven, and according to size of the beets, bake slowly from two to three hours.  When tender, remove the skins and dress with lemon juice or cream sauce.

BEETS AND POTATOES.—­Boil newly matured potatoes and young beets separately till tender; then peel and slice.  Put thorn in alternate layers in a vegetable dish, with salt to taste, and enough sweet cream nearly to cover.  Brown in the oven, and serve at once.

BEET HASH.—­Chop quite finely an equal quantity of cold boiled or baked beets and boiled or baked potatoes.  Put into a shallow saucepan, add salt and sufficient hot cream to moisten.  Toss frequently, and cook until well heated throughout.  Serve hot.

BEET GREENS.—­Take young, tender beets, clean thoroughly without separating the tops and roots.  Examine the leaves carefully, and pick off inferior ones.  Put into boiling water, and cook for nearly an hour.  Drain, press out all water, and chop quite fine.  Serve with a dressing of lemon juice or cream, as preferred.

BEET SALAD, OR CHOPPED BEETS.—­Cold boiled or baked beets, chopped quite fine, but not minced, make a nice salad when served with a dressing of lemon juice and whipped cream in the proportion of three tablespoonfuls of lemon juice to one half cup of whipped cream, and salt if desired.

BEET SALAD NO. 2.—­Chop equal parts of boiled beets and fresh young cabbage.  Mix thoroughly, add salt to taste, a few tablespoonfuls of sugar, and cover with diluted lemon juice.  Equal quantities of cold boiled beets and cold boiled potatoes, chopped fine, thoroughly mixed, and served with a dressing of lemon juice and whipped cream, make a palatable salad.  Care should be taken in the preparation of these and the preceding salad, not to chop the vegetables so fine as to admit of their being eaten without mastication.

BOILED BEETS.—­Wash carefully, drop into boiling water, and cook until tender.  When done, drop into cold water for a minute, when the skins can be easily rubbed off with the hand.  Slice, and serve hot with lemon juice or with a cream sauce.