A Poetical Cookbook

Basil savory and knotted marjoram or London thyme to be used when herbs are ordered; but with discretion as they are very pungent. Celery seeds give the flavor of the plant to soups. Parsley should be cut close to the stalks and dried on tins in a very cool oven; it preserves its flavor and color and is very useful in winter. Artichoke bottoms which have been slowly dried should be kept in paper bags and truffles lemon and peel &c. in a very dry place ticketed. Pickles and sweetmeats should be p...See More