Harvard Beets
Wash 6 small beets, cook in boiling water until soft. Remove skins and cut beets in thin slices, small cubes, or fancy shapes, using French vegetable cutter. Mix 3/4 cup sugar and 1/2 tablespoon cornstarch. Add 1/2 cup vinegar and let boil 5 minutes. Pour over beets and let stand on back of range 1/2 hour. Just before serving add 2 tablespoons butter and reheat.
Dorothy's Scalloped Turnips
Peel and dice enough turnips to fill a 2-quart casserole. Place turnips in a kettle to which you have added enough cold water to cover and 1/4 teaspoon soda. Bring to boiling and cook for a few minutes to parboil. Drain and rinse. Combine about 1/3 cup flour, 1/3 cup sugar, and 1 cup cream and beat until smooth. Place turnips in casserole and pour cream mixture over them until just covered. (More cream or milk can be stirred in if amount is not sufficient to cover.) Bake at 350 degrees for about 1 hour. Stir every 15 minutes or so while baking.
Mother Shoemaker's Baked Beans
3 cups navy beans, soaked overnight in water to cover
1 teaspoon soda
1 cup sugar
1 tablespoon salt
2 slices bacon
Cook beans and soda together a few minutes. Pour off water, wash well, and let cook in clear water for 1/2 hour. Drain off water as desired, leaving enough to moisten beans. Add more during baking if needed. Add the other ingredients (putting bacon on top). Bake for three hours in a moderate (350-degree) oven.
Neighboring on the Air: Cooking with the KMA Radio Homemakers, by Evelyn Birkby
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