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RUSSIAN BEETS, Russian
Peel and shred beets or slice very thin and cut into pieces about ½ inch long and 1/8 inch wide, put in saucepan and cook about 5 minutes, or until done, in just enough water to cover beets. Thicken beets with a mixture of water and about 1 teaspoon of flour. Add salt, sugar and lemon juice to taste. Add a small lump of butter. Heat thoroughly. Add 3 or 5 tbsp. of sour cream and serve hot.
Contributed by Mrs. Tekla Albov, 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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