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Dried Celery And Parsley

(How To Cook, Season, And Measure) - (Twenty-five Cent Dinners For Families Of Six)

If you ever use celery, wash the leaves,

stalks, roots and trimmings, and put them in a cool oven to dry

thoroughly; then grate the root, and rub the leaves and stalks through a

sieve, and put all into a tightly corked bottle, or tin can with close

cover; this makes a most delicious seasoning for soups, stews, and

stuffing. When you use parsley, save every bit of leaf, stalk or root

you do not need, and treat them in the same way as the celery. Remember

in using parsley that the root has even a stronger flavor than the

leaves, and do not waste a bit.

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