Evening Republican, Volume 18, Number 130, Rensselaer, Jasper County, 3 June 1914 — Jellied Beetroots. [ARTICLE]

Jellied Beetroots.

A change in the way of serving beets is to jelly them for an occasional tea dish, with cold meat. They are simply prepared in this way:— Boil a bunch of beets until tender, skin, cut in quarters, if small, or in eight pieces if large. Slice thin, sprinkle with salt, and let stand ten minutes. Take one cupful of one-half cupful of sugar or less, heat and stir in two rounding teaspoonfuls of cornstarch, dissolved in a little water. Boil two or three minutes, pour over the beets and lightly lift them with a fork to allow the jelly to surround |hem.