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Some Kitchen Kinks: Brussels

Brussels Sprouts. This is a species of cabbage, which forms in many small heads about the size of an English walnut on the stock of the plant. It is fairly common in most large markets and is worthy of more extended use than it has commonly met with in the United States.

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 teaspoonful 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. They are now ready to cook in butter, or to serve with any kind of sauce. 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 tablespoonfuls butter. 1/2 teaspoonful salt. 1/4 teaspoonful pepper.

To sauter 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 and other seasonings. Place over a hot fire and shake frequently. Cook five minutes. Serve hot.

Kale, or Borecole. There are several varieties of this vegetable. The dwarf, green-curled kale is the best for the table and is a fall and spring vegetable. The leaves are sweeter and more tender after having been touched by the frost. In the North the roots may be banked with earth at the beginning of winter and when extreme cold weather sets in the plants may be covered lightly with hay or straw. In the spring the old stalks will produce young shoots that make delicious greens.