I know there is with many persons a strong prejudice against garlic. I believe this to be owing to the fact that the majority of English cooks don't know how to use it. It keeps good a long time if kept in a dry place. It imparts, to my thinking, a most delicious flavour if used properly, and is very economical, as a little goes a long way; one pennyworth will last for a month. I will give you one or two instances. First, remember that as a rule garlic should not be cut or chopped, but its flavour should simply be imparted by rubbing.

Suppose you have a dish of minced beef, mutton, or veal: before you cut up and chop the meat take a bead of garlic - a lump splits up into beads - cut a little off the end first, and simply rub the chop-ping-board a little with the garlic.

This is quite sufficient to give a rich flavour to the mince.

Again, suppose you have a lettuce for a salad: first get the lettuce quite dry; then take a salad bowl and rub the bottom of the bowl with a bead of garlic. Then take a saltspoonful of salt and half a one of pepper, and mix it up with two table-spoonfuls of good oil. Toss the lettuce lightly together with this for two or three minutes, then add half a tablespoonful of vinegar. The garlic will be found to have given the salad a most delicious flavour.

Garlic is often a great help in making common materials very savoury.