Buttered Beets

Wash and cook the beets until tender, which will require from one to four hours according to the age of the beet. Drain and turn the beets into cold water. Remove the skins, slice the beets, sprinkle with salt and pour melted butter over them, using two tablespoons of butter to one quart of sliced beets. If somewhat cold, reheat beets.

Italian Beets

1/2 Cup butter.

1 1/2 teaspoons salt.

1/2 dozen medium sized beets.

2/3 cup lemon juice 3 cups hot water 1/3 Cup flour.

Wash the beets and put into boiling water. Cook from 1 to 4 hours, or until the skins will loosen from the beet. Then put into cold water and remove the skin. Cut the beets lengthwise through the center into about eight pieces. Make a sauce of the remainder of the ingredients given above.

Mix the flour and 3/4 of the butter; add the hot water slowly, stirring meanwhile; let cook 5 minutes and then add the salt, the remaining butter and the lemon juice. Turn the beets into this sauce and when thoroughly reheated, serve.