1 lb. fresh small whole beets
1 lb. fresh whole onions
2 tbsp. melted butter
1/4 c. lemon gelatin

Trim the beets. Cook in boiling, salted water until tender. Drain and reserve 1/4 cup liquid. Cool and peel. Peel the onions and cook in boiling, salted water until tender. Drain. Mix the reserved liquid with the butter and gelatin in a saucepan and bring to a boil, stirring constantly. Add the onions and beets and heat thorough. 6 servings.