pper and salt, stand on
back part of range a few minutes, serve hot. To three cups of the
quartered beets use one and one-half cups of cream dressing.

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