Choose small, close, sprouts.
Remove shabby outer leaves by cutting the end, then make a cross cut on the bottom of each stalk.
Soak in cold water, containing 1 teasp of salt per quart, for 10 min only.
Wash thoroughly under running water if possible.
Choose a suitably sized pan and put in enough water to quarter fill it only, with 1/2 teasp salt to 1 pt of water.
When boiling, put in half the sprouts, the largest ones if variable in size, put on lid and bring quickly to boil again.
Add rest of sprouts and cook until all are just tender, with the lid on the pan all the time.
Drain in a colander and serve immediately in a hot vegetable dish or toss in melted butter before serving.
Sprouts should be served quickly as they soon cool.