Harvard Beets - cooking recipe

Ingredients

6 to 8 small beets
1/2 c. vinegar
1/2 c. sugar
1 heaping Tbsp. cornstarch

Preparation

Boil 6 to 8 small beets until tender.
Make a sauce of sugar, vinegar and cornstarch.
Boil slowly for 5 minutes.
Slice beets into the hot sauce; let stand 15 minutes on back of stove to bring out the color.