He advanced cabbages and I countered with sugar-beets.

Hoger-beets lye still, too?

Meanwhile I had ransacked my vegetable-bag, and though lettuce and asparagus were not there, plenty of beets and parsnips and squashes, etc., were.

BEETS.The beets came up, little red-veined leaves, struggling for breath among a tangle of Roman wormwood and garlic; and though they exhibited great tenacity of life, they also exhibited great irregularity of purpose.

In one spot there would be nothing, in an adjacent spot a whorl of beets, big and little, crowding and jostling and elbowing each other, like school-boys round the red-hot stove on a winter's morning.

So delighted was I with their luxuriant rotundity, that I made an internal resolve that henceforth I would always plant beets.

True, I cannot abide beets.

PARSNIPS.They ran the race with an indescribable vehemence that fairly threw the beets into the shade.

Beets, boiled, 1 hour if young; old, 3 to 5 hours.

Beets, baked, 3 to 6 hours.

Beets may be boiled, baked, or steamed.

Beets should be boiled in just as little water as possible, and they will be much better if it has all evaporated by the time they are cooked.

Baked beets require from three to six hours.

Set into a moderate oven, and according to size of the beets, bake slowly from two to three hours.

BEETS AND POTATOES.Boil newly matured potatoes and young beets separately till tender; then peel and slice.

BEETS AND POTATOES.Boil newly matured potatoes and young beets separately till tender; then peel and slice.

BEET HASH.Chop quite finely an equal quantity of cold boiled or baked beets and boiled or baked potatoes.

Serve hot. BEET GREENS.Take young, tender beets, clean thoroughly without separating the tops and roots.

Serve with a dressing of lemon juice or cream, as preferred. BEET SALAD, OR CHOPPED BEETS.Cold boiled or baked beets, chopped quite fine, but not minced, make a nice salad when served with a dressing of lemon juice and whipped cream in the proportion of three tablespoonfuls of lemon juice to one half cup of whipped cream, and salt if desired.

2.Chop equal parts of boiled beets and fresh young cabbage.

Equal quantities of cold boiled beets and cold boiled potatoes, chopped fine, thoroughly mixed, and served with a dressing of lemon juice and whipped cream, make a palatable salad.

STEWED BEETS.Bake beets according to recipe No. 2. Peel, cut in slices, turn into a saucepan, nearly cover with thin cream, simmer for ten or fifteen minutes, add salt if desired, and thicken the gravy with a little corn starch or flour.

Dressing Mother's Dill Pickles Mushroom Catsup Mustard Pickle Pepper Mangoes Piccalilli Pickled Beans Pickled Beets Pickled Cauliflower Pickled Onions Pickled Red Cabbage (Hungarian Style) Prepared Mustard Salt Pickles Salzgurken Sauerkraut Small Dill Pickles Sweet Pickles Teufelsgurken (Hot Pickles)

Salad Soup (Russian) Soup (Russian) Fleischig Beets, Baked Boiled Pickled Sour Buttered Bell Fritters Beolas Berliner Pfannkuchen Bernaise, Sauce Beverages Bird's Nest Pudding Birmoilis (Turkish)

Whilst the one talks of "Buuts and shoon," the other calls the same articles "beets and sheen."