Pick off any leaves that may be discolored and wash well a quart of
Brussels sprouts, put into a saucepan with two quarts of boiling water
and a saltspoonful of soda. Boil rapidly until tender--about half an
hour--just before they are done add a tablespoonful of salt. Drain them
in a colander, and if it is not time to serve them stand the colander
over steam to keep them hot. Do not let them remain in the water. When
ready to serve put the sprouts in a vegetable dish and pour over them a
pint of rich cream sauce.