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HARVARD BEETS
6-inch unit . .. 2-quart
sallcepan
...
"
Medium" setting
2 cups
cooked,
diced beets
113 cup
sugar
2 tablespoons flour
1f2
cup
mild vinegar
1f2
teaspoon
salt
2 tablespoons butter
1/4
cup
water
Raw beets may be
peeled,
diced
and cooked as any
other vegetable.
It is not
n
ecessary
to parboil beets, then remove
skin.
Refer to
Vegetable Cooking Rules,
page 38.
Mix
sugar and
flour together in
saucepan. Add water
and
vinegar.
Place saucepan
on unit. Turn
control
to
"
Medium,
"
cook until
thick,
stirring
occasionally. Add
salt,
butter
and diced beets. Cook
until beets are thoroughly heated.
Serves 4-5.
BAKED SWEET OR WHITE POTATOES
Cold
or
preheated
oven-400°
.
..
Baking tim e-1 hour
Select
smooth and
unblemished
potatoes
of uniform, medium
size,
so they
will bake
in
the
same
length of time. S
crub
potatoes thor-
oughly, dry. Rub lightly with unsalted fat or
cooking
oil. Scoop
small
hole
from
each
end,
potatoes will bake more quickly.
CANDIED SWEET POT A TOES
Shallow
,
oblong
baking dish 11 x
7
x 1!1! inch
..
.
Preheated or
cold
oven--375
°
...
Baking time-1 hour
4 medium-size sweet potatoes
1f2
cup brown sugar
1
f2
cup butter
1/4
cup
hot water
Wash
and cook sweet
potatoes until partially tender.
Peel
and cut
lengthwise
slices about
'h
-inch
thick. Place in buttered baking dish.
Pour over potatoes
a syrup
made of butter, brown
sugar and
hot
water.
SCALLOPED POTATOES
.3-quart casserole
...
Preheated
or cold
oven--350°
..
.
Baking
time-1
to 1!1! hours
6 medium-size potatoes
4
tablespoons butter
4
tablespoons flour
2 teaspoons
salt
2112
cups milk
1112
cups shredded American cheese
Peel potatoes
a
nd
slice
medium thin. Make
a
medium thick white
sauce of butter, flour
,
salt
and milk.
(See
page
37.)
When thickened,
remove from
range,
add
grated
cheese.
Stir
cheese
into
sauce.
Place
sliced potatoes in
casserole,
cover
with hot white
sauce, and
bake
uncovered
for 1 to 1
'h
hours. Serves
6-8.
39
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