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Brussels Sprouts

Brussels sprouts are simply a superior variety of cabbage. They are usually eaten boiled and eaten with a cream sauce. Pick them over carefully, throw them into a pot containing an abundance of boiling water; let them boil twelve minutes; drain them and throw them into cold water. When they are chilled, drain them again and warm them up in a cream sauce prepared for a quart of sprouts by melting a tablespoonful of butter with a tablespoonful of flour and adding a pint of cream (or milk will do) slowly, with salt and pepper. Let the sprouts simmer slowly for seven minutes in this sauce. If you prefer, the sprouts may be cooked the same length of time in two tablespoonfuls of butter. Toss the sprouts often to prevent their catching at the bottom of the pan, and serve them hot. The process of cooling these vegetables in cold water is a necessary and important one. This blanching improves all members of the cabbage family. It takes away the strong sour flavor and renders the vegetable delicate and wholesome. It is especially desirable to blanch cabbage before cooking it.