Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-08-17
Table and Kitchen.
The Useful Parsley and Other Leaves
for FlavOring.

Parsley is the crown of cookery. 1t
| once crowned man; it now crowns his
| food"
| This herb is considered indispensable. not
| only by the professional cook, but by all
who wish to enhance the value Of their
| food by adding to it's flavor and attractive
| ness or appearance. 1t Is so easily grown
| from the seed in a garden corner in sum-
mer, or box in a sunny window, that there
| is no excuse for being without 1t, even
| when the market cannot supply your need.
! 1t can be propagated by dividing the roots
and potting them for cultivation in winter;
but the parsley grown from the older stalk
| 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 in September. The roots
| should be taken up in the early part of No
| vember and replanted in boxes, and these
| kept in the kitchen or moderately light eel
| lar; they will produce rapidly. Parsley can
| be preserved for winter use by drying.
Scald it and dry in a slow oven, and then
pack in air-tight jars or tins When want
| ed for seasoning soak in warm water few
seconds to freshen it. Dried parsley can
only be used for f1avoring or to garnish
when the minced parsley is called for; for
garnishing the curly leaf variety is the
most ornamental when used without chop
ping.
When used for white stews, sauces and
busting over dishes it must be minced very
| fine. dried to a powder by twisting in
| towel or cloth.
The flavor of parsley seems specially
suited for fish. poultry and potatoes. The
| roots and stems may be used for soups,
but the flavor of the leaves Is more mild
| and delicate and nicer for other prepara-
| tons. When the roots and stems are used
they should be removed before the food is
served, as they are not very slightly
Other Uses for Parsley.
he i,;oo
is used to color sauces. add to the color of
green soups and make green butter. Pars-
ley should always accompany onions, as it
counteracts the strong odor and sweetens
the breath; for this reason 1t is one of the
main ingredients In potato salad. Bear
THIS fact In mind when using onion for a
fiaVoring.
How to Chop Parsley.
There is right way to do this as well as
in doing everything else If the parsley Is
wet dry 1t thoroughly in a towel; then pick
the leaves from the stems; gather the
leaves closely between the thumb and two
fingers; press tightly and hold on board
with the fingers slanting in such manner
that the nails Will protect the ends of fin
gers from the knife With sharp, pointed
vegetable knife cut through the parsley as
close to the fingers as possible; in this way
each stroke of the knife does the work
completely, the parsley is minced fine and
evenly and does not have to be gone over
again. So many minutes saved and perfect
result obtained. This is what knowing
just how" means to the busy housewife
Twelve times five minutes saved makes an
hour to rest from the busy routine 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
in frying basket and fry in hot fat for q
very few minutes. Do not have the fat too
hot or the color will be lost and parsley
spoiled. Fat at croquette temperature is
best.
Bay Leaves.
This is used constantly, and yet there are
many housewives who do not know what
a valuable addition it is to their list of
herbs. 1t costs SO very little, five cents
worth lasting for a year at least, as only a
small quantity will impart very decided
flavor to soups, sauces and Spiced meats.
The leaf is a species of laurel. and the
flavor is similar to that of the plum kernel.
TarragOn Leaves.
| Although this plant has been one of the
greatest salad herbs for. over 800 years, the
American housewife does not yet fully ap-
preciate 1t. When once she gives it fair
trial she will agree with all lovers Of per-
feet salads that it gives a zest to these
preparations that makes them simply per-
feet. The price asked by our grocers for
the imported tarragon vinegar deters many
from making an experiment; but bunch
of fresh tarragon costs from fifteen to
twenty-five cents, according to the season;
this will make a large quantity. Divide
into four punches and put each bunch into
a quart bottle; fill the bottles up with
warm vinegar, set aside to COOL then cork
| and keep in the kitchen pantry. The vine
a n
dried leaves may be used If the fresh can
not be obtained. These as well as the bay
| leaf are to be found in the druggists keep
| ing.
| Orange and Lemon Leaves.
| These are also found at the druggists
and give a distinctive 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 maya form the basis of mint
| sauce for spring lamb. or may be used in
| making a mayonnaise dressing for cold
lamb or for green pea or bean salad. Pick
the young leaves from the stalks of fresh
mint, bruiSe them slightly and put into
stand until wanted. If too strong favored
add few drops of plain vinegar.
few young mint leaves will give dish
of green peas or beans a fresh daintiness
which will surprise you.
Burnet.
This is a plant found growing wild in
many parts Of America. but little appreci-
ated except by professional cooks. If prop
erly cared for it will thrive we'll in win
dow garden. 1t smells and tastes like Gu
cumbers. few leaves chopped up and
added to any vegetable salad Is ACCEPTABLE
and 1t Is also used In piquant sauces and
buffers.
Chfves.
This is a kind of green onion top, slender,
pipe-like and dark green; 1t is a mild form
of onion, and is addition to spring
salads, soups and sauces If used moderate
ly 1t grows wild in some parts Of Ameri-
ca, but Is not difficulty to cultivate: the
bulbs can be obtained from any seedman
and should be planted in May round the
hnrdar of Ia lad bod