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Beet Greens

Carefully wash and clean young beets. Leave roots and tops together, cutting off only tips of leaves. Put them into a kettle half filled with salted, boiling water, and allow them to cook for half or three-quarters of an hour. Drain as dry as possible in a colander. Serve hot with butter, salt and pepper, or with vinegar. They may also be cooked and chopped fine like spinach.

BRUSSELS-SPROUTS-Pick off the dead leaves from the sprouts, soak the latter in cold water for one-half hour, wash them, and put them on the fire in plenty of slightly salted boiling water. Boil rapidly in an uncovered saucepan until tender, fifteen to twenty minutes being usually long enough. Drain in a colander. Put the saucepan back on the stove with a little butter. When hot put in the sprouts, season with salt and pepper and serve very hot.