Harvard Beets - cooking recipe

Ingredients

12 small beets or 1 (No. 2) can, drained
1/2 c. sugar
2 tsp. cornstarch
1/2 c. vinegar
2 Tbsp. butter

Preparation

Mix
sugar,
vinegar,
cornstarch
and butter together. Boil for 5 minutes.
Pour over prepared beets in saucepan and let stand
for\t30
minutes.
If not warm enough, they may be heated on\tlow
for
a
few minutes before serving.
Yield: 6 servings.