Recipe - Hot Spiced Beets

3 qt WATER & RESERVED LIQUID
1 pound BUTTER PRINT SURE
26 pound BEETS #10
1 pound SUGAR; GRANULATED 10 LB
2 pound SUGAR; BROWN, 2 LB
1 tablespoon CINNAMON GROUND 1 LB CN
2 teaspoon PEPPER BLACK 1 LB CN
2 tablespoon CLOVES GROUND
2 qt VINEGAR CIDER
2 ounce SALT TABLE 5LB

1. DRAIN BEETS; RESERVE LIQUID FOR USE IN STEP 2 AND BEETS FOR USE IN
STEP 4.

2. COMBINE RESERVED LIQUID AND WATER, VINEGAR, CINNAMON, CLOVES, SALT,
PEPPER, AND SUGARS; MIX WELL.

3. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

4. ADD BEETS AND BUTTER OR MARGARINE; HEAT TO SERVING TEMPERATURE.

NOTE: BEETS MAY BE SERVED COLD. IN STEP 4, OMIT BUTTER OR MARGARINE; DO
NOT
HEAT. SERVE WELL CHILLED.

Recipe Number: Q00900

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.