2 cups diced cooked beets
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water or beet juice
1/4 cup vinegar
2 tablespoon butter
Mix sugar, cornstarch, drained liquid from beets or water, add vinegar to sugar and cornstarch mixture.
Bring to a boil, stirring constantly for 5 minutes, cooking. Add beets and let stand over very low heat for 5 minutes.
Just before serving, bring to boiling point and add butter.
Mrs. Fannie Bowersox
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
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A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.