Melt butter or margarine in saucepan. Add flour; blend. Add water and liquid drained from beets; cook until thickened, stirring constantly. Add remaining ingredients except beets, stir until sugar dissolves. Add beets. Heat thoroughly. VEAL IN MUSHROOM SAUCE [Illustration: uncaptioned] 1 pound veal stew meat 2 tablespoons fat ½ teaspoon salt ½ cup water 1 can condensed mushroom soup 1 4-oz. can sliced mushrooms 1. Cut veal into 1½-inch cubes. Melt fat over low heat in 2-quart saucepan. Brown veal slowly, stirring frequently. 2. Add salt and water. Cook, covered, over low heat until tender. 3. Stir in undiluted mushroom soup and drained sliced mushrooms. Heat thoroughly. If necessary, thin gravy with liquid from mushrooms. Serve in Rice Ring. Makes 4 servings. RICE RING 3 cups hot, cooked rice 4 tablespoons butter or margarine ¼ teaspoon nutmeg 2 tablespoons chopped parsley (optional) Combine all ingredients. Turn into ring mold. Pack down lightly with spoon. Let stand 2 to 3 minutes. Turn out on serving dish. Or use 2 spoons to shape rice into ring on serving dish. BUSY DAY SUPPER DISH [Illustration: uncaptioned] 1 pkg. frozen asparagus cuts 1 cup cooked diced ham or canned luncheon meat 2 cups well-seasoned medium white sauce 1. Cook asparagus according to directions on package; drain. 2. Stir meat and asparagus into white sauce. Heat thoroughly. 3. Serve on hot split baking powder biscuits. Makes 4 servings. Or, serve left-over meat and vegetables in this gravy: EMERGENCY GRAVY 1 beef bouillon cube 1 cup hot water 2 tablespoons flour Kitchen Bouquet Salt and pepper 1. Dissolve bouillon cube in hot water; set aside. 2. Melt fat in saucepan or skillet. Stir in flour. Cook over low heat, stirring constantly, until bubbling. 3. Stir in bouillon. Stir constantly until thickened and smooth. Season to taste with Kitchen Bouquet, salt and pepper. Makes 1 cup. EGGS BENEDICT [Illustration: uncaptioned] Split, toast and butter 6 English muffins. Top each half with thin slice fried ham, one poached egg and Hollandaise Sauce. HOLLANDAISE SAUCE ⅓ cup butter or margarine 2 egg yolks ⅛ teaspoon salt few grains pepper ⅓ cup boiling water 1 tablespoon lemon juice 1. Melt butter or margarine in double-boiler. Remove top section of double-boiler. 2. Add egg yolks, one at a time, to melted butter, stirring with a wooden spoon until thoroughly blended. 3. Add salt and pepper. Add boiling water _slowly_ while stirring. 4. Set over hot water again. Heat slowly, stirring constantly until mixture is thick and custardlike (about 10 minutes). _Do not let water boil._ 5. Remove from heat; stir in lemon juice. Serve at once. PLUM JELLY