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Brussels Sprouts

Pick, trim, and wash a number of sprouts. Put them into plenty of fast-boiling water. The sudden immersion of the vegetables will check the boiling for some little time, but they must be brought to a boil as quickly as possible, that they may not lose their green colour; add a table-spoonful of salt, keep the saucepan uncovered, and boil very fast for fifteen minutes. Lose no time in draining them when sufficiently done; and serve plain, or with a little white sauce over the top. Cost, from 2d. to 4d. per pound, according to the season. Sufficient for a dish, one pound.