DIFFERENT WAYS OF USING HERBS

Chronicle (Levin), 2 September 1946, Page 2

DIFFERENT WAYS OF USING HERBS

(Contributed by the Sarah Anne Rhodes Pellowsliip in Home Science.) In a town, the only fresh herbs one can readily purchase are parsley aud iliint; dried ones are, of course, invaluable, but never the equal oi fresh. However, \ve can always grow our own in garden, tub or window-box. Nothing is mo-re gratifying than gathering somethtng oue has grown oneself, thougli it be only a pot-lierb. Now for 'sonie different ways to use them. The two eommoner ones first — parsley and mint. Parsley. — The topknot of parsley as a garnish we are l'amiliar with, but how oi'ten do we eat it? Tlie stems form part of the trilogy " bouquet garni" (the other being bay and thyme). Chopped parsley in mashed potatoes has a vharming effe-t, and flavour; it is also the green element in "maitre d'hotel" butter. Oue authority says that parsley should not be chopped for parsley sauce, but the leavea only should be taken, steeped in a cup of boiling water with a pinch of salt for a inomont, then drained and dried and dropped into the prepared sauce. The parsley drops into shreds, and the flavour is mueh belter this way, Parsley is rich in Yitamin C, so eat it liberally nnd often, if you are goodhealth ininded. Mint.-^-Sprinkle chopped mint on carrots couservatively cooked. Mix a liltle into minced hain for croquettes. Use mint and croam chee.se i'or sandwiches. or mint, parsley aud marmite for a savoury filling. Orange Mint Salad. — Choose jutcy oranges. Cut four large ones into „sec tions without pith or skin. Wprinkle with two tablespoons castor sugar, two of chopped mint, oue of shorry, one of lomon juice. Mix and chill tlioroughly. Serve in glasses. Chives." — Most dolicate of the lilies of Ihe kitehen. Ala)" be emjjloyed where the more robust onion is not. indicated. C.lip them down as you require; water them oecasionally. Besl of all in salads. Basil. — A very aromatic herb with a eiovelike fragranee; has a pe'euliar affinity to iish and tomatoes, euhancing the taste of botk. In Italy the following always ac-companies grilled- fish: — "Sa-lsa Vefde." — Chop together some , capers, an anehovy, a small onion, and a very little garlic. Pound thein or press them with a knife blade tilJ alinost a paste. Add a good ainount of chopped parsley and several chopped leaves of basil. Mix in enough salad oil to give a cousisteney, then iinish oil with lemon juice. This sauce goes welJ with boiled cllicken or fish, or hardboiled eggs. Ghervil. — C-hervil with parsley, tarrsigou and chivos are the ingredients of "lines herbes" for an omelet of that name or for a .dressing for a lettuce salad boloved of tho French. Tarragon. — An exquisite herb, happy in "any salad and in many sauces. Use with chickeu (ur rabbit substitule), aa follows: — Place a young cllicken (or! rabbit ) in a stewpan just big enough, j having placed some tarragon leaves in j its inside. Put in a carrot cut in fouf, ! a half-onion stuck with a clove, aj "bouquet. garni" augmented with little | •branches of tarragon, little salt, three I peppercorus, the neck and giblels of the fowl. FiU up with stock or water; nearly to cover. Bring to the boil.i eover with the lid and simmer aboutj oue hour. When tender, remuve chicken : iroin the pan and keep hut. Utrain the i liquor and skim off any-fat.-Sauce. — Alake a roux willi loz. oi butter and i|oz. of tlour ; moisten with j tiie liquor, about J pint, add salt and! pepper. Bring to boil, t hen simmer j gently. Fiuish away from fire with a j little knob of butter and £ tablespoon J chopped tarragon." Cafve tlie cllicken; into ueat portions, arrange them on al hot dish, and mask with Ihe sauce. R o s e m a r y. — ' • That 's for remenibrance, i'or it gives a subtlety lu a roast of lamb when you tuck a spray beneath the skin and baste it well. ; Kemember to forget tho mint sauce. i( Fennel. — Yould seem to belong exciu-*j sively to fi.sh. iSet fronds of it on top j when baking lish or on a fish eutlet. Serve fennel sauce with boiled fish. ' The aharp piquancy of the herb eorreetsj Ihe oiliness of the lish. }. Sage.- Because of its poleney is apt ' to be o\-er})ovvering and must be used i ' u itli discretion. Finely chopped sage ! gives an unusual kick to home-made ! i-reani cheese. Uausage ineat made imo| patties is ihe nicer for a faint suspicion ! of sage. i| Marjoram and Savory. — Two neglccted herbs, both niake stews or casseroles • ' succulent. Marjoram is deJicious in j r stuftings. Favory is a pleasant addition ' ' to green peas instead of mint.' Bay; — Blends with everyfliing, fish, I , tiesli or fowl. Old reeipe books tell us > to perfume blanc manges,' custards or | rice with infusion of a bav leaf.

Mixed Herb Dish. — When, after ti i long day, you coiue in tired aud late, i this rapidly-made disli-with cheese and ! herbs is sustainin'g and easy on the • digestion. lloat l pint of milk or inilk; and water and a pinch of salt. As it; boils scatter in 1^ to 2 tablespoons,; level, of semolina. 8tir till it boils ; again, then cook gently for about .12 minutes, oecasionally stirling. Add a! knob of butter, 'dasli of pepper and! paprika, any herb chopped. Fold in at| last second 14 tablespoons gratedl cheese. Pour into a hot bowl; serve?' with crisp eeiery.