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Classic
Cook Books
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page 80
Celery.
To crisp celery let it lie in ice water two hours before serving. To fringe the
stalks, stick several coarse needles into a big cork and draw the stalk half way
from the top through the needles several times, and lay them in the refrigerator
to curl or crisp.
Horse radish.
Horse radish is an agreeable relish and it has a particularly fresh taste in the
spring. It should be scraped or grated, and placed on the table in a covered cap
or bowl. Much of the horse radish bought in bottles is adulterated with turnips.
Parsley.
Good parsley is indispensable for a well regulated kitchen. Besides for other
dishes, it is often used with salad and as garnishings. It is best green, but
can be dried and preserved for winter use, when it should be hung in small
bundles with the root ends up.
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Classic
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