ut twenty to twenty-five minutes.
When done drain them and dry on a cloth. Put in a large saucepan a
good-sized lump of butter and a little salt and pepper. Toss the sprouts
in this until they become quite hot again, but do not fry them. Serve on
a quartered round of buttered toast.

~BRUSSELS SPROUTS MAITRE D'HOTEL~--Boil the sprouts and then place them
in a saucepan with a lump of butter and beat them well. Put half a pound
of fresh butter in a pan with two tablespoonfuls of chopped parsley, the
juice of a couple of lemons, a little salt and white pepper and mix
together well with a spatula, and when it boils stir quickly. Place the
sprouts on a dish and turn the sauce over them.

~BRUSSELS SPROUTS SAUTED~--One pound of Brussels sprouts should be
thoroughly washed and boiled and then put into a pan over the fire
together with a good-sized lump of butter, a little salt, and toss for
eight minutes. Sprinkle over them a little chopped parsley, and serve
when done.

~BAKED MUSHROOMS IN CUPS~--Peel and cut off the stalks of a dozen or
more large fat mushrooms, and chop up fine. Put the trimmings in a
stewpan with some water or clear gravy, and boil well. When nicely
flavored strain the liquor, return it to the stewpan with the mushrooms
and a moderate quantity of finely chopped parsley, season to taste with
salt and pepper, and boil gently on the side of the stove for nearly
three-quarters of an hour. Beat four eggs well in one-half teacupful of
cream, and strain. When the mushrooms are ready move the stewpan away
from the fire and stir in the beaten eggs. Butter some small cups or
molds, fill each with the mixture, and bake in a brisk oven. Prepare
some white sauce; when baked turn the mushrooms out of the molds on a
hot dish, pour the sauce around them, and serve.

~BOILED CHESTNUTS SERVED AS VEGETABLES~--Peel off the outside skin of
the chestnuts and steep them in boiling water until the skin can be
easily removed, and throw them into a bowl of cold water. Put two ounces
of butter into a saucepan with two tablespoons of flour and stir the
whole over a fire until well mixed. Then pour in one-half pint or more
of clear broth and continue stirring over the fire until it boils.
Season with salt, throw in the chestnuts and keep them simmering at the
side of the fire until tender. When served in this way they make a good
vegetable for roasted meat or poultry, particularly turkey.

~BOILED CORN~--Choose short, t