Brussels Sprouts II
1 - Brussels sprouts are like little cabbage heads.
2 - In picking them over, take off any wilted leaves; then let the sprouts soak in cold salted water for 15 - 30 minutes.
3 - Cover them well with boiling water and let them cook, uncovered, 20 minutes or more, until tender enough to
be easily pierced.
4 - Add salt to the water when they are partly cooked.
5 - When tender drain in a colander.
6 - Serve very hot, seasoned with melted butter, salt and pepper.
7 - If preferred, serve with white sauce.