Beets and More

from the Homemakers Corner – September 1, 1932

The wealth of splendid contributions contributed by Holden housewives so inspired another Missouri editor that she decided to incorporate this feature every week in her paper. After getting all details from the local editor a Kitchen Kabinet was installed and it has proven an invaluable addition to that splendid paper. From time to time it has used with credit the contributions of local cooks. And though you may not have known it the recipes you contributed may have appeared in at least three weekly papers that often use Corner recipes. This week the Corner is making the most of a really splendid department from the Kahoka Gazette.

You will recognize the timeliness of the Tiny Beet Marbles that will serve as attractive garnishes for winter salads, chili sauce, beet relish, succotash, stuffed green peppers and canned vegetable soup. With cooler weather here you can put up this food joyously wand with the realization that you are saving quite a few pennies while you use the surplus from your summer’s garden. Do save every one of these; for they are truly worth it.

Tiny Beet Marbles (Mrs. J. L. Gardner, Kahoka)
Select beets the size of large marbles. Clean and cut away the top, leaving 1 or 2 inches of the stems. Cover with cold water, and boil gently until very tender. Cool in the liquid and peel by slipping off the skins with the fingers. Make a pickling sirup [sic] as follows:
1 cupful of vinegar
1/2 cupful of water
1 1/2 cupfuls of sugar
1/4 teaspoon of salt

Bring these ingredients to a boil, then reduce the heat and drop the beets into the sirup and allow them to heat through; do not boil them. Pack the beets into hot sterilized jars and seal. Allow them to stand for 2 days before using.

Wouldn’t those be nice as garnishes for winter salads?

Chili Sauce (Mrs. J. L. Garnder, Kahoka)
30 large ripe tomatoes
3 green sweet peppers
3 red sweet peppers
6 onions
1/2 cupful of brown sugar
1/2 cupful of vinegar
1 teaspoonful of ground black pepper
2 teaspoonfuls of celery see, or 1 stalk of celery, chopped
1/2 teaspoonful of ground cloves
1 teaspoonful of cinnamon
1 tablespoon of salt

Scald the tomatoes and peel and cut them into thin slices. Next chop the onions and peppers. Cool thoroughly. Add sugar, vinegar and spices. Simmer, stirring frequently until thick. Can in clean, hot jars and keep in a cool place.

Beet Relish
1 quart boiled beets
1 head cabbage
1 cup horseradish
2 cups of brown sugar
1 tablespoon celery seed
1 tablespoon white mustard seed
2 cups vinegar

Put cabbage and beets through grinder. Stir in the other ingredients. Cover and let stand over night. Next day heat to boiling point slowly and seal immediately.

Make in a Minute Pecan Nut Loaf
2 cups graham flour
1/4 cup sugar
1 egg
2 tablespoons molasses
1 tablespoon butter
1/2 cup chopped dates
1/2 cup white All Purpose flour (The Corner recommends Upper Ten)
3/4 teaspoon baking soda
1 cup sour milk
1 cup chopped pecan meats
2 tablespoons caraway seeds

Method: Mix dry ingredients, mix and add wet ingredients in bowl, add dates and nuts (floured). Put in greased pan and bake in moderate oven 40 minutes at 350 degrees, reduce last 10 minutes to a slower oven (300 degrees).

Other recipes in this column:
Stuffed Green Peppers
Canned Vegetable Soup
Apple Whip
Hash Browned Potatoes
pdf version of the column: September 1 1930

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