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POLISH BARSZCZ (An American Short-cut), Polish
Drain the liquid from the can of beets into a saucepan. If the beets are whole, slice or chop them coarsely and add to the liquid. Fill the beet can with water and add to the beets. Cover and simmer for 1 hour, or until juice is cooked out of beets. Remove beets and to the juice, add 1 can condensed consommé or bouillon. Cover and simmer 10 minutes longer. Season to taste with salt and pepper. It is served in cups, either hot (with sliced frankfurters floating on top) or cold (with sliced cucumbers floating on top). Serves 4.
Contributed by Mrs. Inge Shumelda, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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