Beet Salad - cooking recipe

Ingredients

3 (No. 303) cans sliced beets
1 c. sugar
1 c. vinegar
2 Tbsp. cornstarch
24 whole cloves
3 Tbsp. catsup
1 tsp. vanilla
dash of salt

Preparation

Drain beets, reserving 1 1/2 cups beet liquid.
Place beets in a saucepan along with the reserved liquid.
Combine the cornstarch and sugar.
Add that along with all the other ingredients; mix well.
Cook for 3 minutes over medium heat or until mixture thickens.
Let cool and store in refrigerator.