Pull off wilted leaves and cut stems close to the sprout. Wash and leave whole. Soak for half hour in cold salted water to draw out any insects. Drain well before cooking. Place in kettle and cover with boiling water. Cook for five minutes uncovered. Drain water and cover with scalded milk. Salt, pepper and cook uncovered until tender when pierced with fork. There should be very little milk left at end of cooking period. Serve with browned crumbs.
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