Fried Parsley^-^GatheT some young parsley ; wash, pick, and
dry it thoroughly in a cloth ; put it into tne wire egg basket and hold
it in boiling lard or drippings✪ Fried Parsley for a minute pr two. Directly it is
done, lift out basket, and let stand before the fire that the parsley
may become thoroughly crisp, and the quicker it is fried the better.
Should the kitchen not be furnished with the above article, throw
the parsley into the frying-pan, and when crisp, lift it out, dry before
the nre, and when thoroughly crisp it will be ready for use. This is
used for garnishing.
Sj)iced Salt. — Dry, powder, and mix by repeated sittings the
following : One-fourtn ounce each powdered thyme, bay-leaf and
Eepper, one-eighth ounce each marjoram and cayenne pepper, one-
alf ounce each powdered clove and nutmeg, and to every four
ounces of this powder add one ounce salt. Keep in an air-tight
vessel. Nice for spicing sauces, and one ounce of it added^ to three
pounds stuffing, or force meat of any kind makes a delicious sea*
soning.
CHEESE. 125
CHEESE.
The many appetizing, varied and really elegant dishes con-
cocted with the aid of cheese by modern cooks, render this prod-
uct of the dairy indispensable to every well appointed table. And
while the opinion prevails to some extent in this country that
imported cheese is superior to that of home manufacture, this is not
by any means true, as is proven by the fact that immense quantities
of American cheese are annually exported, most of which is mar-
keted in England, where it is eagerly sought for. The English, how-
ever, and other foreign manufacturers, brand their cheese with the
name of the locality in which it is made, and hence several fine
varieties, as the Stilton, the Cheshire, Gruyere, Parmesan and others
have very justly become celebrated. While equally as good cheese
is manufactured in America, notably in New York and Northern
Ohio, and nearly every state has factories turning out excellent prod-
ucts, it goes abroad with no distinctive brand, and is sold along
with other cheese, good, bad and indiflTerent, simply under the name
of American cheese ; and as a buyer who may have once been fortu-
nate enough to secure a good American article ,has no means of
knowing that his next purchase will be of the same manufacture,
because of the American want of foresight in neglecting to properly
brand cheese, and often gets poor stuff under the same general name,
we are placed at a great disadvantage in competing with foreign
manufacturers. Instead of aiming to make home cheese famous,
American manufacturers have taken to catering to the popular pre-
126 CHEESE.
judice in favor of the imported article, and much of what is sold here
as English, Swiss and Italian cheese, is made upon our own shores,
and is of such excellent quality that the most prejudiced cannot dis-
tinguish between it and the real imported brand.
Page 102 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fried Parsley.—Gather some young parsley ; wash, pick, and dry it thoroughly in a cloth ; put it into the wire egg basket and hold it in boiling lard or drippings for a minute pr two. Directly it is done, lift out basket, and let stand before the fire that the parsley may become thoroughly crisp, and the quicker it is fried the better. Should the kitchen not be furnished with the above article, throw the parsley into the frying-pan, and when crisp, lift it out, dry before the nre, and when thoroughly crisp it will be ready for use. This is used for garnishing.
Spiced Salt. — Dry, powder, and mix by repeated sittings the following : One-fourth ounce each powdered thyme, bay-leaf and
Pepper, one-eighth ounce each marjoram and cayenne pepper, onealf ounce each powdered clove and nutmeg, and to every four ounces of this powder add one ounce salt. Keep in an air-tight vessel. Nice for spicing sauces, and one ounce of it added to three pounds stuffing, or force meat of any kind makes a delicious seasoning.
The many appetizing, varied and really elegant dishes concocted with the aid of cheese by modern cooks, render this product of the dairy indispensable to every well appointed table. And while the opinion prevails to some extent in this country that imported cheese is superior to that of home manufacture, this is not by any means true, as is proven by the fact that immense quantities of American cheese are annually exported, most of which is marketed in England, where it is eagerly sought for. The English, however, and other foreign manufacturers, brand their cheese with the name of the locality in which it is made, and hence several fine varieties, as the Stilton, the Cheshire, Gruyere, Parmesan and others have very justly become celebrated. While equally as good cheese is manufactured in America, notably in New York and Northern Ohio, and nearly every state has factories turning out excellent products, it goes abroad with no distinctive brand, and is sold along with other cheese, good, bad and indifferent, simply under the name of American cheese ; and as a buyer who may have once been fortunate enough to secure a good American article ,has no means of knowing that his next purchase will be of the same manufacture, because of the American want of foresight in neglecting to properly brand cheese, and often gets poor stuff under the same general name, we are placed at a great disadvantage in competing with foreign manufacturers. Instead of aiming to make home cheese famous, American manufacturers have taken to catering to the popular pre-
judice in favor of the imported article, and much of what is sold here as English, Swiss and Italian cheese, is made upon our own shores, and is of such excellent quality that the most prejudiced cannot distinguish between it and the real imported brand.
Records on this page
Fried Parsley