Cookery for every household

Prepare and cook the sprouts as above, put them in a hot vegetable dish and coat them with a good sauce, such as maitre d’hotel, white, or cream sauce 424. Brussels Sprouts, To Fry (Choux de Bruxelles Frits) 1 lb. Brussels sprouts. I A little flour. Salt, pepper. [ Egg and bread-crumbs. Prepare and cook the sprouts as in last recipe, but remove them from the steamer before they are quite ready. Dry them gently in the folds of a towel and coat them lightly with flour with which a little pepper and salt have been mixed. Then egg and bread-crumb them (see p. 249), and fry in boiling fat to a pretty brown colour. Drain on paper and serve piled up on a hot dish and garnished with parsley, or use as a garnish for another dish. Sufficient for 3 or 4 persons. 425. Brussels Sprouts with Rice (Choux de Bruxelles au Riz) 1 lb. Brussels sprouts. I 1 tea-cupful of rice. 1 pt. stock. I Seasoning. Prepare the sprouts as directed in Recipe 422, throw them into a saucepan of boiling water, let them boil from 7 to 10 minutes and then drain. Wash the rice, put it into a saucepan with the stock and cook for 10 minutes. Then add the sprouts and seasoning and simmer all together from 15 to 20 minutes until both rice and sprouts are tender. Serve in a hot vegetable dish. Time to cook, \ hour. Sufficient for 3 or 4 persons. 426. Brussels Sprouts au Gratin (Choux de Bruxelles au Gratin) 1 lb. Brussels sprouts. 1 oz. butter. 1 gill white sauce. 2 oz. grated cheese Seasoning. A potato border. Prepare and cook the Brussels sprouts as directed in Recipe 422, without making them too soft. Drain them well, then saute them in hot butter, seasoning with pepper and salt. Arrange a nice border of potatoes (see Recipe 543) on a greased fireproof dish and put the Brussels sprouts in the centre. Add most of the cheese to the white sauce, season well and make all thoroughly hot. Pour this sauce over the sprouts only, sprinkle the remainder of the cheese over and place in the oven until well browned. Sufficient for 3 or 4 persons. The Cabbage (Le Chou) This is one of the most popular and most useful of vegetables, as it can be obtained all the year round and is generally very moderate in price. There are many varieties of the cabbage plant, the savoy, curly greens, red cabbage, broccoli, cauliflower, kohl-rabi, and Brussels sprouts, which are all produced by selection and cultivation from the wild Cabbage easy of digestion on account of its fibrous nature. When the strong taste is objected to, the cabbage should be scalded in boiling water for a few minutes, strained and rinsed in cold water before the actual cooking is commenced. 427. Cabbages with Butter (Choux au Beurre) 1 or 2 cabbages. 1 or 2 oz. butter. Salt, pepper. To Prepare the Cabbages. — Trim them carefully, removing the outside leaves and any discoloured parts. Cut them in halves or quarters according to size and remove the hard piece of stalk from the inside. Then wash in plenty of cold water, soak for h hour in cold water, to which a few drops of vinegar have been added to draw out any slugs, and rinse again in fresh cold water.