Baked Beets

Beets retain their sugary delicate flavor to perfection if they are baked instead of boiled. Turn them frequently while in the oven, using a knife, as the fork allows the juices to run out. When done remove the skins and serve whole, sliced or chopped, with butter, pepper and salt. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Boiled Beets

Clean these nicely, but do not pare them, leaving on a short piece of the stalk, then put over to boil in hot water. Young beets will cook tender in an hr.; old beets require several hrs. boiling. When done, skin quickly, while hot; slice thin into your vegetable dish, put over a little vinegar, and serve hot or cold, or dice, or chop, add salt and pepper, and pour melted butter over them, and serve hot - Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111.

Creamed Beets

Cut off stalks and leaves, and wash the beets through 3 or 4 waters. Boil in salted water. Peel, when cooked, and lay them in a drainer till all the water is gone. Cut up while hot into even slices. Cover with cream or white sauce, and serve. - Mrs. E .D. Kelley, Winnetka, 111.

German Beets

Make a sauce of 1 tablespoon of butter; when melted add 1 tablespoon of flour, 2 teaspoons of onion juice, 1/2 teaspoon salt, 1 tablespoon sugar, 1 tablespoon of lemon juice, and enough hot water to make the sauce the right consistency; then add freshly sliced cooked beets, and let cook together 3 or 4 minutes before serving. - Mrs. F. C. Harris, 2910 Evanston Ave., Chicago, 111.

Boiled Brussels Sprouts

Wash and pick over the sprouts, and boil until tender in water to which a little salt and baking soda have been added. Leave the saucepan uncovered, as this will keep the odor from being pronounced. Drain, and reheat in melted butter, with a little salt and pepper, but do not fry. Serve on buttered toast. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Creamed Brussels Sprouts

Cover freshly boiled Brussels sprouts with a white sauce made entirely of milk, or of the stock in which they were cooked, with 1 tablespoon of cream added. - Mrs. J. H. Widimann, 5069 N. Lincoln Ave., Chicago, 111.

Brussels Sprouts

Free the sprouts of the outside leaves, wash them and boil in salt water until tender, drain, and cover with cold water until cold, again drain. Melt some flour in a stewpan, add flour, mix well, and stir in 1 cup of meat broth or cream to a creamy dressing, season with pepper, salt and sugar, add the sprouts, set back and keep hot until wanted. - Mrs. E. D. Kelley, Winnetka, 111.