Brussels Sprouts Blanched

Remove the wilted or yellow leaves from the sprouts, cut the stock close to the head, and soak in salted cold water for an hour or more. Drain well, and put into plenty of boiling, salted water. Allow one teaspoon of salt to two quarts of water. Boil rapidly for fifteen to twenty minutes. When done, turn into a colander, and pour cold water over the heads. They are now ready to cook in butter or to serve with any kind of sauce. Or the water may be drained from the sprouts, which may then be seasoned with butter, salt and pepper.

Brussels Sprouts Saute

1 quart Brussels sprouts 3 tablespoons butter

1/2 teaspoon salt 1/4 teaspoon pepper

Blanch the sprouts, and drain well. Put them into a broad-bottomed saucepan with the butter and other seasonings. Place over a hot fire, and shake frequently. Cook five minutes, and serve hot.

Creamed Brussels Sprouts

Pick out, and remove the wilted leaves, and soak in cold water fifteen minutes. Cook in boiling, salted water about twenty minutes or until tender. Drain, and cover with white sauce, using one cup of the white sauce to each pint of the sprouts.

The brussels sprouts may be served with a butter dressing the same as buttered cauliflower.