* * * * *

FRIED PARSLEY.

When the parsley is prepared as above, fry it in butter or clarified
suet, then drain it on a cloth placed before the fire.

* * * * *

BREAD CRUMBS FOR FRYING.

Cut slices of bread without crust, and dry them gradually in a cool
oven till quite dry and crisp, then roll them into fine crumbs, and
put them in a jar for use.

* * * * *

SPINACH GREEN.

Pound to a pulp in a mortar a handful of spinach, and squeeze it
through a hair sieve; then put it into a cup or jar, and place it in
a basin of hot water for a few minutes, or it may be allowed to simmer
on the fire; a little of this stirred into spring soups, improve their
appearance.

* * * * *

VELOUTÉ, BECHAMEL.