Ail. Knoblauch.

No. 728. - Garlic is a bulbous rooted plant, having a strong, penetrating odor. The bulb is composed of many smaller bulbs called cloves. It is not popular with Americans, although used considerably in Europe and in the Southern States. It should be used with moderation, as the breath of persons who eat Garlic is very offensive. It is used in many preparations, but can be omitted and replaced by using shallots or onions, when desired. Garlic, when used in salad, should be rubbed on a crust of bread (called chapon). When used for stews, etc., and left whole, its flavor will not be strong and penetrating as when mashed or chopped, and gives the preparation an appetizing and agreeable taste, especially in mutton stews.

Culture

No. 729. - Prepare the ground the same as for onions. Plant the bulbs in drills eight inches apart, and four inches apart in rows, and cover them two inches deep. When the leaves turn yellow, take up the bulbs and dry them as you would do with onions.

Garlic Butter Or Gascony Butter

No. 730. - Boil one dozen cloves of Garlic for ten minutes. Then drain them and pound them in a mortar with half a pound of butter. Add a little nutmeg and a pinch of red pepper, and when well mixed, rub it through a fine sieve and keep it in a cool place.

Chapon For Salad Dressing

No. 731. - This is principally used when dressing endives or dandelion for salad, but may be used in all green salads to give it a Garlic flavor. Cut a crust of bread the size of half a dollar, rub it with the clove of Garlic and mix it in with the salad.

Puree Of Garlic

No. 732. - Peel one dozen Garlic bulbs and parboil them in plenty of water lightly salted, until they are cooked. Then drain them and put them in a saucepan with a piece of butter. Set it on a brisk fire to reduce the moisture. Season with salt and a pinch of red pepper and rub them through a fine sieve. Put the puree in a saucepan and add a few spoonfuls of reduced Espagnole sauce. Before serving, add a piece of butter.

Note. - This puree should only be made when ordered specially.