Scalloped Brussels Sprouts

(Serves Six)

1 qt. Brussels sprouts 3 Tb. butter 2 Tb. flour 1 tsp. salt 2 c. milk 1 c. buttered crumbs

Prepare the sprouts as explained in Art. 80. Cook them in boiling salted water until they are tender, and then drain. Make a white sauce of 2 tablespoonfuls of the butter, flour, salt, and milk. Butter the crumbs by pouring 1 tablespoonful of melted butter over them, stirring until well blended.
Place one-fourth of the crumbs in the bottom of a baking dish, add about half of the sprouts, and place another fourth of the crumbs over the sprouts.
Add the remaining half of the sprouts and pour the sauce over these. Sprinkle the rest of the crumbs over the top, place in the oven, and bake until the crumbs are brown and the ingredients thoroughly heated.