Brussels Sprouts

Wash, pick off outside leaves, lay in cold water ½-1 hour, drain. Boil in salted water (in cheese cloth if convenient), 15-30 m., according to age; do not cook until soft. Drain carefully, pile in center of dish; serve with hot cream poured over, or with sauce 16, 19, 34, 57, olive oil or French dressing. May add 1 tablespoon of lemon juice to each ½ cup of 34.