At first glance the birds would seem to be hampered by their crossed beaks in getting at the seeds in the pine cones--a superficial criticism when the thoroughness and admirable dexterity of their work are better understood.
Green Mayonnaise= Macerate with a spatula or in a mortar spinach, parsley or chervil, tarragon, chives or green tops of onions, using a little lemon juice if necessary.
Turnips, asparagus, cauliflower, chives and parsley may be used also, and some like a flavoring of celery seed.
Tarragon and chives may be used for the flavorings.
Serve with Maître d'Hôtel Sauce to which a teaspoonful of chopped chives has been added.
Add one teaspoon each of chopped chives and parsley, some chopped olives and mushrooms; bring to a boil again and pour over the eggs.
Sprinkle with minced chives and capers and serve very cold on lettuce with French dressing.
MEAT PIE Butter an earthen baking dish and line to the depth of one and one-half inches with hot mashed potatoes, season with finely chopped chives (one tablespoonful to two cups mashed potatoes).
Beat until fluffy, then add one tablespoonful each finely chopped chives or onion juice and one tablespoonful parsley; add one-third cup finely minced ham.
Remove a thin slice from the side lengthwise of potatoes; scoop out the pulp, pass through the ricer; add two tablespoonfuls of butter or bacon fat; moisten with hot milk; add two tablespoonfuls each finely chopped chives or onion.
Stir in one-fourth cup butter and one tablespoonful finely chopped chives or onion; if onion is used then add one-half tablespoonful chopped parsley.
Season with salt, pepper and a few grains of cayenne; add one teaspoonful each finely chopped parsley and chives or onion.
Parsley and chives may be kept growing in pots in the kitchen window to be used as needed.
A grating of nutmeg or bit of chives is sometimes added.
Take out, wipe dry, dust with coarse black pepper and put on top of each filet half a teaspoonful of minced parsley and chives or onion and a bit of butter the size of a small walnut.
Butter a bag and strew the bottom with the bread crumbs well-buttered, a layer of grated cheese and a little minced chives or parsley.
Separate the flowerets, mix with the parsley, chives and dressing.
Add 6 tablespoons olive oil, 1 tablespoon gherkins, and 1 teaspoon each chives and parsley all chopped very fine, and 1 tablespoon minced green pepper.
Chopped parsley and chives are served on a small plate at the same time with the salad, as many persons like those spices.
As usually served, it has only mustard and capers or chopped cucumber, but for those to whom a slight flavor of onion is not disagreeable, chivesshould be added.
Having boiled two cupfuls of lentils till they are tender, season them either hot or cold with a little garlic cut up fine, or with chives and serve in lettuce leaves with a French dressing.
Drain and sprinkle withchives (onion juice may be used).
Stir in one-fourth cup butter, one tablespoon finely chopped chives or parsley.
Sprinkle thickly with finely chopped chives and a sweet, red, bell pepper chopped very fine or cut in fine thread-like rings.
Season with two tablespoons each tomato catsup, Sherry wine, one tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely chopped chives and salt to taste.
Sprinkle in one-half tablespoon finely chopped chives or parsley.
Garnish with eggs cut in quarters lengthwise; dip sharp edge in French Dressing, then in finely chopped chives or parsley.
Add one tablespoon finely chopped chives or onion, one-half teaspoon finely chopped parsley, season with salt and cayenne.
In a small bowl combine butter with garlic, parsley, chives and salt.
Yogurt-Herb Sauce 1 cup plain low-fat yogurt 1 tablespoon minced freshchives 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh parsley Salt and ground pepper to taste In small bowl, combine yogurt and herbs.
A salad of tomatoes buried under thick layers of this powerful esculent must disgust; gently sprinkled with chopped-up chivesor shallots, it enraptures.
Sober restraint should dignify the dressing; a suspicion of chives may be allowed; a sprinkling of well-chopped tarragon leaves is indispensable.
The onion is but the name for a large family, of which shallots, garlic, and chivesare chief and most honoured varieties.
For our taste it's best when the chives are added at home, as it's done in Germany, in person at the table or just before.
Add chives last Put in ring mold or any mold you fancy, chill well and slice at table to serve on lettuce with a little mayonnaise, or plain.
Put into a stew-pan some parsley and some chives or little onions chopped fine, some mushrooms (if you have them) chopped also, and a large piece of butter rolled in flour.
Fine-chopped chives may be used in the place of the onion juice; they are particularly appropriate in any bean salad.
Lettuce, tomatoes stuffed with peas or string beans cut small, and chiveschopped fine.
Then add four boned anchovies, four small pickles, a teaspoonful of chives and a sprig of tarragon, chopped together until fine.
Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise.
Before serving stir in some fine cut chives and one-half cup of broken crackers.
Put crab meat on top of the sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of the crab meat.
Mix equal parts of chopped parsley, chervil, and chives with the beaten eggs, season well with salt and white pepper, and make the omelet in the usual manner.
Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner.
One chopped gherkin in vinegar, one tablespoonful of capers, a little chervil, parsley, chives and a tablespoonful of French mustard.
Serve on a platter, with mixed chopped parsley, chervil and chives sprinkled over the eggs.
The above may be varied by the addition of 2 eggs, boiled hard, and sliced, a little eschalot, or a few chives or young onions.
The saint to which the most he prays And offers incense nights and days, The lady of the lobster is, Whose foot-pace he doth stroke and kiss; And humbly chives of saffron brings For his most cheerful offerings.
A sliced onion, or a few blades of chives boiled with the sorrel is a welcome flavor occasionally, also the stock may be half meat stock and half cream or milk.
The young leaves of chives are used for seasoning, they are like the onion but more delicate, and are used to flavor sauces, salads, dressings and soups.
Some chopped spring onions, chives or leeks, added after straining are a great improvement, also chopped parsley, while many people like the addition of milk or cream.
This soup may be varied in many ways, as by adding some finely minced green onions, leeks, or chives either before or after straining and some parsley a few minutes before serving.
A little finely chopped spring onion or chives and parsley would be an improvement to both soups.
Toast six rounds of bread; arrange the toast on a platter, put one egg on each slice, pour around the tomato sauce, dust thickly with the chives and send to the table.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "chives" in a variety of sentences. We hope that you will now be able to make sentences using this word.
