Parsley and Rusks

New Zealand Listener, Volume 7, Issue 173, 16 October 1942, Page 13

Parsley and Rusks

Dear Aunt Daisy, Could you please let me know how to dry or preserve parsley, as I have a lot of young roots coming on, and would like to have some when there is none in the garden. Also could you give me a recipe for plain rusks such as those we used to be able to buy, as I like them for' my baby. "Mrs. D.C." (Hawke's Bay). Rusks: You can make good rusks for baby by just baking thickly-cut "fingers" of stale bread in a coolish oven till crisp and brown. Ordinary wholemeal scones, split open while hot, and put back in the oven to crisp and brown the inside part, are also good rusks. Here is a special Rusk recipe. Cream 2 ozs. butter with %% teacup of sugar; add 2 cups of flour sifted with 2 small teaspoons of baking powder, alternately with a beaten egg, and sufficient milk fo mix to a stiff dough. Roll out to 1% inch thick and cut into squares. Bake on greased cold slide in a fairly hot oven. When cooked, split in half and return to oven, reduced heat, till brown and crisp. These are very nice‘ for.the rest of the family with a little grated cheese and a dash of cayenne added to the mixture before cooking. Parsley may be preserved by putting it into boiling, slightly salted water, and boiling for 2 or 3 minutes. Then drain and dry as quickly as possible on a sieve or rack, either in the hot sun or in the oven. Store in jam jars in a dark place. When wanted for use, let it stand for about 5 minutes in warm water.