HARVARD BEETS

1 (1#) can (2c.) diced beets

2 T. sugar

1 T. cornstarch

1/4 t. salt

1/4 c. vinegar

2 T. butter or oleo

Drain beets, reserving 1/3 c. liquid.  In saucepan combine sugar, salt and cornstarch.  Stir in reserved beet liquid, vinegar, and butter.  Cook and stir until mixture thickens.  Add beets and heat thoroughly.  Serves 5.

Grace Wilbanks