Remove the wilted or yellow leaves from the sprouts; cut the stock close to the heads, and soak in cold water for an hour or more. Drain well and empty them into boiling salted water, allowing one teaspoon of salt to two quarts of water. Boil rapidly for fifteen or twenty minutes, according to the size of the heads; when done, turn into a colander and pour cold water over the heads. Reheat in butter and seasoning or in cream sauce.

Kale

Remove all the old or tough leaves; wash the kale thoroughly and drain. Put it into boiling water to which has been added salt in the proportion of one half tablespoon to two quarts of water. Boil rapidly, uncovered, until the vegetable is tender; pour off the water; chop the kale very fine; return it to the kettle with one tablespoon of butter and two of meat stock or water to every pint of the minced vegetable. Add more salt if necessary; cook for ten minutes and serve at once. The entire time for cooking varies from thirty to fifty minutes.

Boiled Lettuce

Lettuce that has grown too old for salad may still be cooked, forming a very palatable dish. Wash four or five heads of lettuce, removing the thick bitter stalks and retaining only the sound leaves. Cook in boiling, salted water for ten or fifteen minutes; drain in a colander, pouring cold water over them. Chop and reheat with butter and seasoning or with cream sauce.

Beet Greens

Beets are usually thickly sowed, and as the young plants begin to grow they must be thinned out. These plants make delicious greens, and even the tops of the ordinary market beets are good if properly prepared. Examine the leaves carefully to be sure that there are no insects on them; wash thoroughly in several waters, and put over the fire in a large kettle of boiling water. Add a teaspoon of salt for every two quarts of greens; boil rapidly about thirty minutes or until tender; drain off the water; chop well and season with butter and salt.

Dandelions

Gather young dandelion plants before they have flowered; cut off the roots; wash thoroughly; boil in salted water about one hour, leaving the lid partly off. Drain and chop fine; season with salt, pepper or vinegar, and a liberal measure of butter.

If cooked with half spinach or beet greens it is less bitter and more palatable to some people. In this case the dandelion should be partly cooked before the other vegetable is added.

Leeks

Wash and trim the leeks and cook them in boiling salted water until soft. Drain thoroughly; season with butter, salt and pepper, and serve.

Jerusalem Artichokes

1 quart peeled and cut artichokes 1 pint milk 1 small onion

1 tablespoon butter 1 tablespoon flour 1 teaspoon salt

1/4 teaspoon pepper

Wash and peel the artichokes and cut them into small cubes; put in a double boiler; cover with milk; add the onion and cook twenty minutes. Beat the butter and flour together and stir them into the milk; add the seasoning and cook for a half hour longer.