A guide to modern cookery

order to undergo a slight cooking process; whereas chopped parsley may be strewn over a dish at the last moment. It should be remembered that parsley, when quite fresh and used in moderation, is an excellent thing; but, should it have remained too long in the heat, it becomes quite insufferable. I cannot, therefore, too strongly urge the advisability of using it in the freshest possible state, and it would even be wiser to discard it entirely than to be forced to ignore this condition. _Parsley Sprays._—These are chiefly used in garnishing dishes, and it is well for the purpose to make as much use as possible of the curled-leaf kind, after having removed the long stalks. Keep the sprays in fresh water until required. _Fried Parsley._—This consists of the sprays, well drained of water after washing, and immersed for an instant in very hot fat. The moment it is fried carefully drain it, salt it, and place it in a clean towel, where it may get rid of any superfluous grease. It is used to dress fried viands. 188—SALT Two kinds of salt are used in cooking, viz., grey, or sea-salt, and rock-salt. Grey-salt is used more especially for Brines and in the preparation of ices, as its grey colour does not allow of its being used indiscriminately. Be this as it may, many prefer it to rock-salt for the salting of stock-pots, roasts, and grills. For the last two purposes it is crushed with a roller, without being pounded, and the result should be such that every grain is distinctly perceptible to the touch. This salt, in melting over a roast or a grill, certainly imparts a supplementary flavour to the latter which could not be got with the use of rock-salt. _Rock-salt._—This is found on the market in the forms of cooking and table-salt. If the kitchen is only supplied with cooking salt, the quantity required for several days should be dried, pounded in the mortar, and passed through a fine sieve; and then put aside in a dry place for use when wanted. Even table-salt, as