Brussels Sprouts Blanched

Remove the wilted or yellow leaves from the little heads or "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 or twenty minutes, the time depending on the size of the heads. When done turn into a colander and pour cold water over the heads; or the boiling water may be drained from the sprouts, which can then be seasoned with butter , salt, and pepper.

Brussels Sprouts Saute

1 quart Brussels sprouts 3 tablespoons butter or drippings

1/2 teaspoon salt 1/4 teaspoon pepper

To saute a food is to cook it quickly in a frying - pan in a little fat. Blanch the sprouts and drain well. Put them into a broad - bottomed saucepan with the butter or drippings and other seasonings. Place over a hot fire and shake frequently. Cook five minutes. Serve hot.