Evening star., 1932-01-22

az OST cooks know the value OF
mn parsley as an addition to
V many dishes. A box OF grow
4 u ing parsley in the kitchen
window makes a cheerful dec
Grafton. For house culture, use either
q small self-watering metal box or an
ordinary wooden box made narrow and
long. II the window sill is deep, the
box will find here an excellent resting
place, but If the sill is narrow, the box
must be placed on brackets. Paint the
bon a gay color and decorate 1t with
pine cones. Fill with good garden soil
and plant the seed thinly. Cultural
directions will be found on the enve-
lope in which the seed comes.
To make fried parsley, tie small
punches of fresh parsley with thread
or clean cord. Place in deep, hot fat
and cook for about a minute. If not
cooked too long, the parsley will remain
green, yet will be deliciously crisp.
Drain on brown paper and sprinkle
lightly with salt and pepper.
To make parsley salad, chop some
celery and apples together, in the
smount desired. Add a few Sprigs of
parsley Clipped very fine and sprinkle
with salt and pepper. Serve with the
following dressing: Place three table
spoonfuls of melted bacon drippings In
q warm cup. Add two tablespoonfuls OF
orange or pineapple juice, and salt and
white pepper to taste. Beat with a
fork for a few minutes and serve i'm
mediately One or two slices of crisply
fried bacon, Clipped fine. makes a
good addition to this dressing.
A few Sprigs of spearmint from the
market If placed in a glass Of water
will root in a few days Transfer to
window garden when we'll rooted and
keep moist until well established. There
are many ways to use mint. A little
sprig boiled with new peas gives a good
favor. Chopped fine and Sprinkled
over veal salad it impartS good favor
as well as supplying a garniSh. Try
few chopped leaves in deviled eggs or
deviled ham sandwiches. When max
ing fruit salads or cocktails add lit
tie chopped mint just before serving.
1t may be used the same way with grape
fruit or orange. A green and gold
luncheon dessert may be made by peel
ing oranges and cutting them into
small bits Sprinkle with powdered
sugar and chopped mint leaves, or you
may add grapefruit or pineapple Juice
and use as cocktail
Mint vinegar adds q delicious flavor
to salad dressings and fish sauces. To
make it chop enough mint leaves to
fill loosely quart glass jar and cover
with cold vinegar. Let stand for two
weeks, then strain off and bottle. The
shredded leaves may be used in salads.
Mint iee-Soak one tablespoonful of
gelatin in half cupful of cold water
for five minutes. Add two and one
half cupfuls of boiling water and one
and one-half eupfuls of sugar and stir
until the sugar is dissolved. Add two
thirds cupful of lemon juice, half
cupful of orange juice and a half a
teaspoonful of peppermint extract, not
oil Of peppermint. Cool and pour into
a freezer. At this point stir in a cup
full of cream or evaporated milk If
richer frozen product is desired. Pack
with one part salt to three parts Of ice,
then freeze.
With Canned Tomatoes.
To make spicy tomato jelly to serve as
O relish with meat, boil slowly for four
hours four pounds Of tomatoes and two
pounds of sugar. Add one pint Qf
vinegar, one teaspoonful of ground
cloves and two tablespoonfuls of salt.
Chill sauce can be made OF canned
tomatoes. Use No. cans of tomatoes.
Each can contains about two pounds
of tomatoes and Juice. A peck of to-