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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

BEET SAUCE
 
 
 Take 1 cup of vinegar and water mixed, 1 tablespoonful of sugar, then salt, and pepper, add butter the size of a walnut; thicken with 1 tablespoonful of cornstarch; let come to a boil, then pour over beets which have been cooked soft and cut into small pieces. Serve hot.

Sister Joseph Amick, Elgin, Ill.
 
 

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