Brussels sprouts (Choux de Bruxelles) are susceptible of delicate treatment : they can be cooked according to recipe number two just given for cabbage, au sauce blanche, and also (after having been boiled) in the following methods :-

1. - "A la maitre d;hotel":- tossed in butter in a saucepan, with some minced parsley and the juice of a lime sprinkled over them, and salt and pepper to taste.

2. - "A la Lyonnaise":- fry a Bombay onion cut into thin rings in some butter; when a golden colour, add the sprouts, toss them together in the pan for a minute, and serve hot.

3. - "Au jus":- gently simmered in rich brown gravy, not thickened, but slightly flavoured with spice.

4. - "Au beurre:- simply tossed in a good allowance of melted butter, with pepper and salt.

5. - "A la creme" :- served with a coffee-cupful of boiling cream poured over them.

6. - "A la poulette" :- sent to table with a libation of good poulette sauce.

Cold greens of all kinds, especially sprouts, are exceedingly nice eaten plain with a tartare sauce accompanying them. A dressing of oil, vinegar, salt, pepper, and minced shallot is also a happy way of improving them; and I can recommend you to try this :- cut some slices of bread into fancy shapes, or simple oblongs; fry them in butter a golden brown, spread over them some hot minced greens, or pieces of sprouts, and serve them with a nice brown sauce, or with a layer of "buttered-eggs" on the top of the greens.

Cabbages of all kinds can be served a la puree, and in that way make a capital homely soup, or a pleasant accompaniment to an entree.