Evening Republican, Volume 18, Number 152, Rensselaer, Jasper County, 29 June 1914 — SERVE THE BEETROOT [ARTICLE]

SERVE THE BEETROOT

ONE OF THE MOST WHOLESOME OF FOODS.

May Ba Prepared In Many Ways, and the Potash Salta It Contains Make It an Invaluable Table Dainty for All Seasons.

Beetroots contain a large proportion of potash salts and are consequently most wholesome. There are several interesting ways of serving them, apart from the usual salad and pickle form. To cook beetroots they should flrat be washed In lukewarm water and all dirt removed. Then put them in a steamer and let them cook for two or three hours, according to size. When done dip In cold water and peel off the skin while hot They can also be baked In the oven and will take about the same time to cook.

Beetroot Soup.—Put a quart of white stock in a stewpan with one or two onions, a turnip, a carrot, a small beetroot (all cut up), and one or two cloves’ and peppercorns. Stew for an hour and a half, and then rub all through a wire sieve. Mix a tablespoonful of barley flour with one ounce of butter, add to the soup, and stir carefully until it thickens. Then serve very hot with fried croutons of bread.

Beetroot au Casserole. —Put half an ounce of butter in a casserole, and when hot add a sliced beetroot and a little finely-chopped shallot. Fry for a few nfinutes, then add about two pints of good stock, and let it s'tew half an hour. Mix one ounce of arrowroot or potato flour with one gill of cream, and pour the stock over it," being careful not to let It curdle. Arrange the beetroot in the center of a hot dish, reheat the thickened gravy (but do not let it boil), season with salt and pepper, and pour over the beetroot.

Beetroot a la Creme. —Cut a cooked beetroot In dice-shaped pieces and let It marinate in vinegar. Boil some maccaroni in salted water, and when cooked drain and keep hot; strain the beetroot and put in a saucepan, allowing to every two tablespoonfuls one ounce of butter and a tablespoonful of water.

Let all get thoroughly hot, and just before serving stir in three or four tablespoonfuls of cream. Beetroot and Apple Pudding. —Cook two ounces of rice in one pint of milk, with sugar to taste. When soft (it will take about an hour), let it cool, and then spread over the bottom of a glass dish. Stew one pound of cooking apples with sugar and a few cloves and add a sliced beetroot. Mash all well together and spread over the rice. Make a nice custard, and when slightly cool pour over the apple and rice. Serve when cold.