1 qt. Brussels sprouts
2 tbsp. melted butter
3 tbsp. flour
1 tsp. salt
1/2 c. hot tomato juice
1 c. milk
1/4 c. grated cheese

Cook sprouts in boiling water for 15 minutes, until tender; drain. Blend butter, flour and salt; add tomato juice. Pour slowly into milk, cook in double boiler, stirring until thick. Place sprouts in greased custard cups; cover with sauce and sprinkle with cheese. Brown in moderate oven, 350 degrees for 15 minutes.