To keep parsley: Select fine sprays < f curly parsley, wash and pick it over, then plunge each piece separately into boiling water; shake it thoroughly and dry it in a cloth, put it on a tray or tin lid in a single layer on a warm, hue not too hot, comer of tho range or oven, and let it dry as quickly as possible, then store in tin airtight boxes between layers of grease-proof paper; keep in a dry place. When wanted for use, soak im cold water, shake out well, and uae just as tho fresh paralay.
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Bibliographic details
Dunstan Times, Issue 2677, 4 August 1913, Page 8
Word Count
98Untitled Dunstan Times, Issue 2677, 4 August 1913, Page 8
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