The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-08-17
The UsefuI ParsIey and other Leavel


Parsley is the crown of cookery. ~
once crowned man. it now crows ms
food
not only by the professional cook but Dy
all who wish TO enhance the value of their
food by adding to its favor and attrac-
grown from the seed in a garden corner
that there is no excuse for being without
it even when the market cannot supply
your need. 1t can be propagated by d.
viding the roots and potting them for cul-
tivation in winter; but the parsley grown
from the older stock is stronger IN flavor
and sometimes rather bitter. In order to
have green parsley through the winter
pick off the old leaves from the stalks IL
September The roots should be taken up
in the early part Of November and re
planted in boxes and these kept in the
kitchen or moderately light cellar; they
will produce rapidly Parsley can De pre-
served for winter use by drying Seald
it and dry in a slow oven and then pack
in air tight lars and tins. When wanted
for seasoning soak in warm water few
only be used for havOring or to garn1sh
when the minced parsley is called for.
for sarnishing the curly leaf variety is
the most ornamental when used without
When used for white stews. sauces and
busting over dishes it must be minced
very fine. dried TO a powder by twisting
The flavor of parsley seems specially
suited for fish, poultry and potatoes. me
roots and stems may be used for soups
but the flavor of the leaves is more mild
and delicate and nicer Tor other prspara-
they should be removed before the food
is served. as they are not very slightly.
OTHER USES FOR PARSLEY.
The green juice expressed from parsley
is used to color sauces, add to the color
of green soups and make green butter.
Parsley should always accompany onions.
as il countera cts the strong Odor and
sWeetens the BREATH for this reason II IS
one of the main ingredients in potato
salad. Bear this fact in mind when using
onion for a havoring
HOW TO CHOP PARSLEY
There is a right way to do this as wen
lev is wet dry it thoroughly in towel.
then pick the leaves from the stems
gather the leaves closely between he
thumb and two fingers: press tightly and
hold on a board with the fingers slant.
ing in such manner that the nails VIII
protect the ends of the fingers from the
knife. With a sharp, pointed vegetable
knife cut through the parsley as close TO
stroke Of the knife does the work com.
pleteIy. the parsley is minced fine and
evenly and does not have TO be gone over
again So many minutes saved and per
feet results obtained This is what know
ing Just how means to the busy house.
wife Twelve times five minutes saved
tine, Of household cares and surely that
is worth the striving for
FRIED PARSLEY
This is used for garnishing fowl, etc.
Carefully pick the leaves from the stems.
wash and thoroughly dry in cloth Put
ia a. frying basket and fry in hot fat for
a very few minutes DO not nave the
fat too hot the color Will pc lost ana
parsley spoiled. Fat at croquette temper
BAY LEAVES.
This is used constantly anc yet there
are many housewives who do not know
Of ne herbs. It costs SO Very little 5 cents
worth lasting for a year at least, as only
cided flavor TO the soups, sauce and spiced
meats. The leaf is a species Of laurel and
-S-''s' TARRAGoN LEAVES.
Although this plant has been one of the
greatest salad herbs for over 900 years
the American housewife does not yea
fully appreciate it When once she gives
lovers OF perfect salads that it gives a
zest to these preparations that makes
our ong''' gr ssss Tor the imported tarragon
vinegar deters many from making an eN-
pertinent; but a bunch Of fresh tarragon
costs from IS to q cents. according 70 the
season: this viii make a large quantity.
Divide into four lunches and put each
bunch into a quart bottle FIJI the bottle
up with warm vinegar, set aside TO cool.
then cork and keep IN the kltchen pantry
The vinegar viii be ready to use In ten
days The dried leaves may be used IF
well as the bay leaf are to be found IA
the druggists keeping
ORANGE AND LEMON LBAVES
and give a distinct and delicious flavor
to many foods and notably those prepared
with milk and rice
MINT VINEGAR
This is very nice and good in spring
salads and may form the basis OF mint
sauce for spring lamb. or may be used
in taking mayonnaise dressing for cold
lamb or for green peas or bean salad. Pick
the young leaves from the stalks Of fresh
mint bru1se them slightly and put into
a bottle cover over with warm vinegaz
and let stand until wanted. If too str1sf5E
Favored add a few drops OF plain vfne-
gar
A few young mint leaves viii give a
dish of green peas or beans a fresh dafn>
tiness which viii surprise you
BURNETT
This IS plant found growing wild in
many parts Of America, but little appre-
ciated except by professional cooks II
properly cared for it wiz thrive well ia