beans in this mixture for a
few moments over the fire; then mix smoothly a tablespoonful of flour
with a large cup of milk and season highly with a tablespoonful each of
chopped parsley, chopped bacon, tomato catchup and chutney, adding also
a saltspoonful of salt, and add to the beans; set the saucepan on the
back of the range and let the contents simmer three-quarters of an hour,
adding more milk if the curry becomes too thick. Serve with plain boiled
rice.

CHICAGO RECORD.

BAKED BEETS.

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Bake two large beets, take off the hard outside, and the inner part will
be surprisingly sweet. Slice and pour over a sauce made with two
tablespoonfuls of butter, juice of half a lemon, a half teaspoonful of
salt and a dash of pepper.

BEETS AND BUTTER SAUCE.

Boil three or four beets until tender in fast boiling water, slightly
salted, which must entirely cover them. Then scrape off the skin, cut
the beets into slices, and the slices into strips. Melt an ounce of
butter, add to it a little salt, pepper, sugar and a teaspoonful of
vinegar. Pour over the beets and serve. A small minced onion added to
the sauce is sometimes considered an improvement.

BEET SALAD.

Slice cold boiled beets; cut into neat strips, and serve with white
crisp lettuce; pour over a mayonnaise dressing; or slice the beets and
put in layers with slices of hard boiled eggs, or, with new potatoes and
serve on lettuce with French dressing garnished with water cress.

SWEET PICKLED BEETS.

Boil beets in a porcelain kettle till they can be pierced with a silver
fork; when cold cut lengthwise to size of a medium cucumber; boil equal
parts of vinegar and sugar, with a half tablespoonful of ground cloves
to a gallon of vinegar; pour boiling hot over the beets.

SUGAR BEET PUDDING.

The following recipe of Juliet Corson's was traveling the round of the
newspapers a few years ago:--Boil the beets just tender, peel and cut
into small dice. Take a pint of milk to a pint of beets, two or three
eggs well beaten, a palatable seasoning of salt and pepper and the least
grating of nutmeg; put these ingredients into an earthen dish that can
be sent to the table; bake the pudding until the custard is set, and
serve it hot as a vegetable. A favorite Carolina dish.

BOILED BORECOLE OR KALE.

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Use a half peck of kale. Strip the leaves from the stems and choose the
crisp and curly ones for use, wash through two waters and