Parsley.—Of all decorations parsley is one of the
commonest, and, it may be added, one of the most
carelessly prepared. To mince parsley, well wash it,
pick it free from the stalks, and put it into a pan
with some cold salted water, and when this just
comes to the boil, strain it off and dry the parsley
by wringing it firmly but gently in a clean cloth;
now gather it well together with the fingers, and
shred it across and across, mincing it as finely as
possible (it cannot be too finely minced), then
gather it up in the corner of a clean cloth and
hold it under the tap, or in a basin, wringing and
pressing it till the water running from it turns
green; it must now be wrung dry again, and will
then be a bright green dust. Wet parsley will never