Evening Republican, Volume 15, Number 144, Rensselaer, Jasper County, 19 June 1911 — Brussels Sprouts. [ARTICLE]

Brussels Sprouts.

Brussels sprouts should be prepared for cooking by removing any outside leaves after soaking and putting in the casserole with, for a quart of sprouts, one cupful of stock and one rounding tablespoonful of butter. Cook until tender. Remove cover of the casserole, season with salt and pepper, add more butter if necessary and serve without sauce. There is but one way of finding out when vegetables are done, and that is to try them. Balt should be added when the cooking is nearly or all done and the time for cooking in the casserole should be from ten to forty minutes more than cooking on the stove. They do not need careful watching when cooking in this way and will be found to be more delicious.