They can be boiled exactly like white cabbages, and are equal to them, if not superior, in flavour.

To boil them, _see_ CABBAGE, WHITE, LARGE.
BRUSSELS SPROUTS .-- These must be first washed in cold water and all the little pieces of decayed leaves trimmed away.

Throw them into boiling salted water; the water must be kept boiling the whole time, without a lid on the saucepan, and if the quantity of water be sufficiently large not to be taken off the boil by the sprouts being thrown in they will be sent to table of a far brighter green colour than otherwise.

In order to ensure this, throw in the sprouts a few at a time, picking out the big ones to throw in first.

Sprouts, as soon as they are tender--probable time a quarter of an hour--should be drained and served _quickly_.