BEET SOUPRUSSIAN STYLE (FLEISCHIG) Cut one large beet and one-half pound of onion in thick pieces and put in kettle with one pound of fat brisket of beef; cover with water and let cook slowly two hours; add three-fourths of a cup of sugar and a little citric acid to make it sweet and sour and let cook another hour; season and serve hot.

CELERY ROOT BASKETS Buy large celery roots, parboil them and cut in shape of baskets and scallop the edge; boil beets until soft and cut them in small balls (like potato-balls).

If I chronicle a big beet, they will bring forward one twice as large.

INGREDIENTS.Sufficient vinegar to cover the beets, 2 oz. of whole pepper, 2 oz. of allspice to each gallon of vinegar.

The traveller blesses such liberal policy, as he flies along towards the land of oranges, or turns aside to measure mammoth beets or weigh extra-supernal corn, to "bore" or to "prospect," to pick at oölite and shale or to "peep and botanize" through an inexhaustible Flora.

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

BEET SALAD Boil beets when tender, skin quickly white hot

RED SAUCE.Pare and slice a large red beet, and simmer gently in three cups of water for twenty minutes, or until the water is rose colored, then add two cups of sugar, the thin yellow rind and juice of one lemon, and boil until the whole is thick syrup.

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

Now turn the beets into this sauce, cover the pan and shake and toss until the sauce has been well distributed.

True, I cannot abide beets.

Place in a greased pan and bake one hour. SOUR BUTTERED BEETS Wash as many beets as required and cook in bailing water until tender.