Hard boiled eggs, shelled
1 c. beet juice
1-2 sm. beets
1 c. vinegar
3/4 tsp. salt
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. mace

Mix the beet juice, vinegar and salt in a wide mouth jar. Add a cooked beet or two for better flavor. Fill the jar with hard cooked eggs and let stand until they are dyed ruby red. They can be sliced lengthwise and served on lettuce, or eaten as appetizers. Excellent with rye bread and beer.