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Pickled Parsley

Select perfect, curly heads of parsley, wash thoroughly in salt water, drain and shake till dry. Put into jars of cold vinegar and to each quart allow two tablespoonfuls of chopped horse-radish. Cover and stand away for use.

This is especially nice in winter when it is impossible to get the fresh parsley, and may be used to garnish cold meat dishes, deviled eggs, tomatoes or hot spiced meats. Fresh green parsley may be used as a flavoring for sauces, soups, and all kinds of braised meats, and is the prettiest of all the garnishes.