YOUNG BEETS BOILED.—The beets to be carefully washed, the roots _not cut off_ at all, and the tops left an inch long; the idea is to prevent the skin being broken in any way. Put them in boiling water, and, if they are of average size, one hour will boil them tender. Try, without a fork, by pressing in a cloth; then pour the water off, and peel and slice them (or they can be left whole if preferred), and make the following sauce: A dessert-spoonful of butter, a scant one of flour; let them bubble one minute, put to them a scant half-pint of water; let it boil, season with pepper and salt, and then put in a large tea-spoonful more butter; stir till mixed, and add the juice of half a lemon; put the beets in this sauce, and let all come to a gentle boil together. TO BONE FLOUNDERS, and prepare as _filet de sole_. Take a flounder weighing as near two pounds as possible,—if too small they will make poor filets,—have the head removed, lay it on the board before you, and with a sharp knife make a cut right down the middle of the back, from neck to tail, letting the knife touch the bone all the way; then run the knife carefully between the flesh and the bones, working always towards the edge or fin, and keeping close to the bone; you have now detached one quarter of the flesh. Do the other side in the same way, and when the side uppermost is thus entirely loose from the bone, turn the fish over, and do the same with the other part. You will now find you can remove the bone whole from the fish. You have now two halves of the fish; cut away the fins, and you have four quarters of solid flesh, or filets. Lay each one, skin downward, in front of you; hold the end of the filet firmly, and with the knife cut the filet from the skin by pressing the edge of the knife downward _on the skin_, which you hold firmly with thumb and finger, and _pushing_, as it were, the flesh up from it. You will find the skin and flesh will separate without destroying the shape of the filet. Now bread them; have either a good supply of bread crumbs dried in the oven and _sifted_, or cracker meal; beat an egg with a table-spoonful of water, lay each filet in it, both sides, then lift it out and lay it in the crumbs; turn it over that both may be well covered, and press gently; then lay it aside, and do the other three. Have enough fat in a deep pan to cover them; let it get very hot, trying it with a bit of bread. If it brown _at once_, put the filets in, two at a time; have brown paper ready, and lay them on it when they are a fine golden brown, and serve on a hot dish.