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Show I The Possibilities off Parsley. Parsley is so easy to grow In tho gar- I den or in a window box of an apartment that no one need be without this frej j; green garnish, which goes such a ong j way in making so many disha iarek dainty. dain-ty. SLx weeks ater the setu is planted i it comes up and will flourish if kept 1 sunned, watered and moderately picked I for several months. I When a spray la picked It will keep in a j Klass of water in the kitchen window sill B for a week at least and when used 3imply in small sprigs as it grows to garnish n platter of meat, for instance, it can bo removed from the dish after the meal and II ilnBed and placed In water to stay until .eaother meal, when It will keep perfectly fresh to use again. Parsley, Indeed, by this method can be used over half a dozen times and look Just as vividly green and appetizing a.s In the beginning. There are several other pretty ways of garnishing with It besides using Just a ingl spray of It on a dish. Around n salad or a hash a small but complete wreath dresses up the dish wonderfully. Around a cold macaroni and vegetable salad popularly called a club house alad such a wreath is a better garnish than big lettuce leaves Over slices of cold meat parsley with all the 6tems clipped off. leaving Just the foliage, is dainty sprinkled over tho entire en-tire platter For cither mashed potato or potato salad one of the most effective ways to uso parsley is to cut up the leaves with a pair of scissors or a sharp knife into fine bits and sprinkle the potato po-tato all over with it. Around fish si rd in almost any style boiled, pan broiled or made up Into croquettes cro-quettes or turbans parsley always makes tho dlt.h additionally tempting. A pretty-way pretty-way to garnltth fish is to use an alternate piece of parsley and a thin slice of lemon. With lamb chops parsley is also a very attractive garnish, especially when peas are very expensive or out of season. hen paper chop frlll3 aro used a tiny sprig of paTsley may be thrust In the end of the frill. |