Brussels sprouts

Pick off the dead leaves from the sprouts, soak the sprouts in cold salted water for one-half hour, wash them, and put them on the fire in plenty of boiling water. Boil in an uncovered saucepan until tender. Just before they are done, salt the water Drain in a colander. Reheat; season with salt and pepper, serve with a veloute, or béchamel sauce, or melted butter.