Evening Republican, Volume 17, Number 90, Rensselaer, Jasper County, 15 April 1913 — PARSLEY’S MANY USES [ARTICLE]

PARSLEY’S MANY USES

NO MORE WELCOME GREEN THING COMES INTO KITCHEN. Unexcelled as Garnishing for Various Dishes—lts Volatile Oil 6lvea Strong Essence That Makes It Popular. The green, curling parsley fronds to the garden are picked for a dozen purposes daily for the kitchen. When the green things come hi from the garden, nothing is better welcomed than tho bunch of fresh greenery ;for garnishing culled from the parley-bed. Cold fish and cold meat, ham especially, appear unfinished on their dishes without the'vivid dash of lovely green that parsley bestows. When the green is set between vivid sections of. scarlet tomato, the color scheme of any cold dish Is enhanced. Many cooks also set the bright yellow of egg-yolk and the pure whiteness of its envelope of albumen here and there between the green and scarlet, then they know the" artistic sense will be fully satisfied. This is because that brilliant green Is really a compound of blue and yellow lights withdrawn from the sunlight. These two primary colors need the red to complete the harmony of the trinity of hues. The gold of the eggyolk Is also a primary; the purity of the egg-white, reflecting all hues, aids the three primaries to shine forth in all their brilliance. Truly, parsley, tomato and egg can form a vivid color symphony on any dish. The rich aroma of the parsley is due to its plentiful volatile oil, strong as any essence, that permeates the curling fronds. It is this oil that gives the distinctive flavor to all parsley sauces and all things cooked with herb. Parsley, a rock plant originally, with the rock name still attached to It, had the old idea of the ancient cure transferred to It It is one of the Peter plants, having been dedicated to St. Peter, on account of its liking for rocks and because of its stony name. To remove a rock or, by analogy, a ropk plant, would be like removing the foundation from that place. Hence the idea of 111 luck to the transplanter of parsley.