Harvard Beets

The recipe is for one can of small beets or four medium-size fresh beets. For fresh beets, boil until tender—a fork easily pierces the beets. Cool in fresh running water and remove the skins.

Bring to a boil while stirring the following: 1/4 c sugar (the recipe in the Boston Cook Book uses 1/2 c of sugar), 1/4 c cider vinegar, 1/4 c water, and 1-1/2 tsp of corn starch. The solution should be clear and slightly thickened. Pour over the beets, stir, and let stand for 1/2 hr to 2 hrs. Heat prior to serving.