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Garlic

Garlic requires to be used most judiciously, or it will spoil whatever is cooked with it. If used carefully, however, it will impart a most delicious flavour to salads and sauces; but it is so strong that, for many dishes, all that is necessary is to rub sharply round with a slice of it the dish which is to be sent to table; or, better still, to rub it on a crust of bread, and put the bread into the soup, etc., for a few minutes. A very general prejudice exists against garlic, probably on account of its being used in the same way as an onion. If it is desired to diminish the strength of the flavour, this may be done by boiling the garlic in two or three waters.