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Brussels Sprouts

I tablespoonful of salt, 2 tablespoonfuls of flour, A dash of pepper.

Wash the sprouts and take off the dead leaves, throw them into boiling water, add the salt and boil with the saucepan uncovered twenty minutes. Then drain into a colander; turn them into a heated dish. Melt the butter, add the flour, mix; add a pint of water in which the sprouts were boiled, stir until boiling, add the pepper, one tablespoonful of lemon juice, pour over the sprouts and serve.

Sprouts may also be served boiled with plain melted butter, salt and pepper, or boiled with Cream Sauce.