20 oz. brussels, preferably small
3 slices bacon
1 tbsp. sugar
1 tsp. salt
2 tbsp. vinegar
1 tbsp. chopped pimento
1/2 c. cold water, divided
2 tbsp. bacon drippings
1 1/2 tsp. cornstarch

Cook sprouts and drain. Fry bacon until crisp. Set aside; pour off drippings and return 2 tablespoons to skillet. Add sugar, salt, vinegar, and pimento and 1/4 cup water to drippings. Dissolve cornstarch in 1/4 cup water. Stir into mixture in skillet and cook until thick and clear. Place sprouts in casserole. Pour sauce over them. Stir slightly and top with crumbled bacon. Heat in oven before serving. Makes 8 servings.