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Some Kitchen Kinks: Parsley

Parsley. It is easy to raise parsley by growing it in a pot in the kitchen window and thus to have it always on hand fresh, or the leaves may be kept for a long time if sealed up in a fruit jar and stored in a cool place.

Parsley, mint, and celery tops may all be dried, rubbed into fine bits, and kept in air-tight jars. Recipes usually say to chop fresh parsley with a sharp knife on a board. But a board is a hard thing to wash and a plate serves the purpose quite as well.

Bay Leaf. Bay leaf is one of the best and at the same time one of the most abused flavors. In small quantities it gives a very pleasant flavor to soups and gravies but in large quantities it gives a rank resin-like taste. Remember that half of a bay leaf is the allowance for 3 quarts of soup stock. This will indicate how small a quantity should be used for the portion of gravy usually served at a meal. With this precaution in mind, bay leaf may be recommended as a flavoring for many sauces, particularly tomato sauce. A Kitchen Bouquet.-A "bouquet" such as is often referred to in recipes may be made as follows:

A sprig each of parsley, savory, and thyme, one small leaf of sage, and a bay leaf. This will flavor 1 gallon of soup when cooked in it for an hour and should not remain in it longer.