These heads grow along a stem that protrudes above the
surface of the ground in much the same way as does the stem to which a
head of cabbage is attached. The heads are cut from the stem and then
usually packed in quart boxes. It is in such boxes as these that they
are found in the markets, where they can be purchased from December
until early spring. They are considered a great delicacy because of the
fineness of their flavor, which rivals that of cauliflower and, while
closely resembling that of cabbage, is much superior to it. In food
value, they are somewhat higher than cauliflower, but about equal
to beets.
80. COOKING OF BRUSSELS SPROUTS.--To prepare Brussels sprouts for the
table, break off the outside leaves from the heads, and then in order to
remove any bugs that may be lodged in the heads, allow them to stand in
cold salted water for 1 hour or so before cooking. After removing the
sprouts from the salted water, pour enough boiling water over them to
cover them well, add 1 teaspoonful of salt to each quart of water, and
boil without any cover on the kettle until they can be easily pierced
with a fork. Care should be taken not to overcook the sprouts, for when
they are cooked too long they become red in color and develop a
strong flavor.
[Illustration: FIG. 7]
81. BUTTERED BRUSSELS SPROUTS.--When Brussels sprouts are properly
cooked and then seasoned with salt and pepper and flavored with butter,
an appetizing dish is the result. To make such a dish for about six
persons, prepare and cook 1 quart of Brussels sprouts in the manner just
explained.
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