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Dried Celery and Parsley Leaves

When the celery comes into the house, clip off with the scissors all the good leaves but not any of the stalks. Wash thoroughly. Place on a light brown paper and put in warming oven to dry quickly. When very crisp, rub through the hands or roll with a rolling pin, to pulverize.

This latter must be done, as they will soften a little by standing and the large pieces are not as desirable for cooking purposes. These should be stored in an air-tight can and will be found very useful in making stuffings, - added to a salad where celery flavor is desired, - also are delicious in making cream-of-celery soup, without further additions of celery. Even though parsley may be had all winter, try drying a small quantity, following same directions as for celery. When using onion in any dish, use parsley also.