Now and then, you know, we do have a few Brussels sprouts left over
from the day before's dinner, and at the price usually asked we
couldn't throw them away, and yet there weren't enough to pay for
reheating. So, in order to be forehanded, and also to have the
"makings" of a delicious salad in the house, get double the quantity
you usually have the next time you are getting them, and be glad for
every one that is left over, for the next day you will sprinkle a few
drops of lemon juice over them, coat them with a mayonnaise, sprinkle
with capers and sliced olives, and serve very cold. At a simple little
dinner, where you are having "left-overs" daintily fixed up, this
salad works in beautifully, or if you are giving a dinner that is as
elaborate as anything you ever turn out, count on this salad to be one
of the features of your dinner.