BRUSSELS SPROUTS 95 



they are cooked is rich in mineral salts and so may 

 frugally be used as a basis for soup, still it often 

 loses flavor when canned, after the jars have stood 

 for some time. Whatever is done with the blanch- 

 ing water, the sprouts, whether fresh or canned, 

 are sure to taste good. Cook until tender and 

 drain. Then toss them about in some melted but- 

 ter, salt and pepper a bit, or put them in a pickle. 

 Brussels sprouts are easy to grow. They need 

 no special place in the garden plan. They may be 

 tucked in as a companion crop with lettuce or pole- 

 beans or among the big summer squashes. The 

 squashes and the beans would shade them ; and, if 

 plenty of food were furnished, they would do well 

 there. They will grow well almost anywhere as a 

 second crop. They might follow the first crop of 

 beets. Since they are foliage plants, we may ex- 

 pect them to grow best, however, after the le- 

 gumes. They are far more attractive and delicate 

 than cabbage; hardier, they are ready for use 

 when all other green vegetables are gone. 



