Wash, but do not touch with a knife before they are boiled. If cut
while raw, they bleed themselves pale in the hot water. Boil until
tender—if full-grown at least two hours. When done, rub off the skins,
slice round if large, split if young, and butter well in the dish. Salt
and pepper to taste.
A nice way is to slice them upon a hot dish, mix a great spoonful of
melted butter with four or five of vinegar, pepper and salt, heat to
boiling, and pour over the beets.
Instead of consigning the cold ones “left over” to the swill pail, pour
cold vinegar upon them and use as pickles with cold or roast meat.