Massachusetts - The Bay State, State flower: The Mayflower

1. New England Clam Chowder
2. New England Boiled Dinner
3. Harvard Beets Salad
4. Parket House Rolls
5. Boston Cream Pie

Harvard Beets Salad - Serves 6 to 8

12 medium firm young bets
1/3 cup sugar
1-½ tsp cornstarch
½ tsp salt
1/3 cup red wine vinegar
2 Tbsp butter, cut into ½" cubes

With a small sharp knife remove tops from the beets, leave about 1" stem. Scrub the beets under cold water and place them in a 4 to 5 quart sauce pan. Pour in enough cold water to cover them about 2", bring to a boil over high heat and cover the pan tightly. Reduce heat to low and simmer until the beets show no resistance when pierced deeply with the point of a small knife. This coking process may take from 30 minutes for young beets to 2 hours for older ones. Keep beets covered constantly with water adding boiling water if necessary.

Drain the beets in a colander set over a bowl and reserve ½ cup of the cooking liquid. Slip off the skins and cut the beets crosswise into ¼" slices and set aside.

Combine sugar, cornstarch, salt and vinegar in a 2 or 3 quart stainless or enameled saucepan and stir until the mix is smooth. Add the reserved beet liquid and, stirring constantly, cook ovr a moderate heat until the sauce comes to a boil and thickens. Swirl in the butter bits and then add the beets. Turning the slices about with a spoon to coat them evenly with the sauce, simmer for 2 or 3 minutes to heat the beets through. Taste for seasoning and serve at once from a heated bowl.

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