BUTTERED BEETS

Wash young beets, cut off tops.  Boil one hour or until tender, one tablespoonful of sugar having been added to the water in which beets were boiled.  Rub off skins, cut in quarters, strew over them one tablespoon of butter cut in small pieces, stand in oven just long enough for the butter to melt.  Or cut the beets in slices one-fourth of an inch thick and while still warm place in a bowl and pour over them half a cup of hot vinegar and water to which had been added one tablespoonful of sugar, a pinch of salt and pepper; serve cold.

PICKLED MANGELWURZEL

A vegetable in taste, similar to very sweet, red beets in shape, greatly resembling carrots.  Wash the mangelwurzel and place in a stew-pan with boiling water and cook until tender (allow about an inch of top to remain when preparing to cook).  Skin the mangelsurzel, slice and pour over the following, which has been heated in a stew-pan over the fire:  One cup of vinegar and water combined, one tablespoonful of sugar, one teaspoonful of salt, a dust of pepper.  Stand aside until cold then serve.  Or serve hot like buttered beets.  Some “Bucks County” farmers raise mangelwurzel simply to feed to their cattle, but Aunt Sarah preferred them when young and tender to beets, and always raised them for her table.

GERMAN STEAMED CABBAGE

Cut one-half head of cabbage fine on a slaw cutter.  Place in a stew-pan over fire, with about four tablespoonfuls of water, one tablespoonful of butter, a couple tablespoonfuls of flour, one teaspoonful of sugar and a pinch of salt.  Cover and steam twenty minutes.  Then add three tablespoons of vinegar.  Stir in one beaten egg.  Cover and let stand where it will keep hot until ready to serve.

BEAN “SNITZEL”

Place in a pan on the range one tablespoon of diced, smoked bacon, fry a few minutes, watch closely it does not scorch.  Add one tablespoonful of sweet lard, when hot, add four thinly sliced, medium-sized onions and four chopped tomatoes and 1-1/2 quarts of string beans, cut in inch lengths.  Season with salt and a pinch of red pepper.  Simmer all together three hours.  After cooking one hour add about one cup of hot water, stirring occasionally to prevent scorching, add a little more water if necessary; when beans are tender and ready to serve there should be a small quantity of liquid, resembling tomato sauce, with the beans.

BOILED SPINACH

Wash one-half peck of spinach thoroughly through a half dozen waters, until free from sand.  Place in a stew-pan containing a small quantity of boiling water and one teaspoon of butter.  Cook until tender, drain, chop fine.  Place a large tablespoonful of butter in stew-pan and when hot add chopped spinach, season with salt and pepper; serve in a warmed dish, garnished with either chopped or sliced hard boiled eggs.  A German cook, noted for the fine flavor of her cooked spinach and green peas, said her secret consisted in adding a teaspoon of butter to the vegetables while cooking.