Twenty lessons in domestic science

PARSLEY is of two varieties, the plain or single leaf and the fern or curled leaf. The former is used chiefly for soups, etc., and the latter is used as a garnish for salads, TO DRY PARSLEY FOR GARNISHING, select the large, curly variety. Wash thoroughly. Dip one piece at a time into boiling water, shake well and dry in the hot sun or warm oven. Keep in dry place between layers of paper in a tin can. It can then be used for garnishing by crushing the dry leaves. It is not as good for seasoning, but the color is a brighter green. For seasoning, dry it without dipping in the hot water and tie in bunches. Keep in tin cans or glass jars. WATER CRESS grows wild in streams or on the border of lakes. Mixed with other salad materials it is excellent. It is popular as a garnish for certain meat and fish dishes and is eaten when so served. It is anti-scorbutic, palatable and wholesome. Mixed Herbs For general kitchen use a very satisfactory mixture of herbs for seasoning is sage, marjoram and thyme in proportions of thyme and marjoram in equal quantity with double the amount of sage. Buy these herbs, dry, wipe leaves of dust, crumble and rub through coarse sieve, discarding the stems. This method will be found much more satisfactory than purchasing them already ground. The flavor is much more pungent and one can be confident that there are no ground stalks in the preparation. Seasoning Powder of Herbs One-half ounce each of thyme, summer savory, sweet marjoram, sweet basil, dried grated lemon rind, one ounce of dried parsley, one ounce of celery seed. Grind and powder these ingredients. Rub through a fine sieve and | bottle. This powder may be used as a seasoning for dressings, brown sauce, soups and other meat dishes. Herbs, To Preserve Herbs should be gathered on a bright dry day, just before flowering. Remove each leaf, place in the hot sun or in a warm oven so as to dry quickly to retain aromatic quality and color. Bottle when dry in wide neck bottles. Lesson Number Sixteen Condiments Condiments are primarily used to give relish to the food and gratify the taste, and as such should be used sparingly. The people of warm climates use them more generously because of the fact that, as a constant ingredient in meat dishes, they prevent unnatural ferments from forming. They stimulate the digestion and are beneficial when used in moderation. It is from the Orientals and people of hot climates that we get our highest condiments. The hot weather dishes we naturally season more highly. The principal condiments are ginger, white and black pepper, mace, nutmeg, Indian curry powder, mustard, cloves, allspice, cinnamon, cassia, dill, fennel, cumin seed, coriander, celery seed, caraway, cardamon, anise, and the chili, bird and cayenne peppers. BLACK PEPPER is made from the unripe berries, which are picked, dried, and ground, shells and all. The whole berries are called pepper corns. WHITE PEPPER is made from the ripe seed kernels of the same berry. Both white and black pepper contain an essential oil and flavoring. Of the two the white is the more pungent. MIGNONETTE pepper is the coarsely ground white pepper. PAPRIKA is made from Hungarian sweet red pepper. CAYENNE PEPPER is made by grinding the fruit pod of capsicum. CHILI PEPPERS are small pointed peppers used in making chili sauce.