The smell of the onion, however, is objectionable to many, whilst others will have it that the flavour of onion disagrees with them. The question, therefore, arises, how can this be overcome? The answer is very simple ; by thorough cooking and manipulation the presence of onion in a stew, soup, or sauce may be disguised, retaining at the same time the essential essence of this valuable flavouring root. By cunningly concealing the flavour with others in a sauce, stew, or soup, it will yield enjoyment even to those who would carefully avoid it if they knew it was there. Whenever onion is used as a 108 THE NEW CENTURY COOKERY BOOK condiment or seasoning, and the article is properly treated as a flavouring substance should be, much of the objection of an unpleasant smell is removed. Too much attention cannot be bestowed upon its preparation. Garlic. — This is one of the alliaceous plants. It consists of a group of several bulbs called cloves, all inclosed in one membranous skin. When used judiciously and sparingly, garlic is a most excellent condiment ; but with the English taste it seldom finds favour, although many without knowing it partake of dishes where it is cunningly concealed. Kubbing the dish once with a clove of garlic cut in half imparts quite sufficient flavour ; but in Italy and other countries it is used on a larger scale- in fact, it enters into the composition of nearly every dish. Garlic is considered to be very wholesome, and to act as a slight stimulant and tonic. Shallot. — This bulbous root resembles garlic, and belongs to the same genus. It is a native of Palestine, and was introduced into England by the Crusaders. The place in Palestine where it was first found was Ascalon : hence its botanical name Allium Ascalonicum. The shallot is extremely useful in cookery, especially for flavouring- sauces, vinegar, &c. It is more pungent than garlic, but of more delicate flavour, and consequently more popular than the former. Carrots and Turnips. — Next to the onion, the carrot and turnip are considered the most important flavouring vegetables for soups and sauces. Carrots were known in the time of Elizabeth, and in the reign of James I. they were looked upon as most uncommon and as a luxury, so much so that ladies wore them as a decoration in place of feathers on their hats and sleeves. Besides their use for flavouring, carrots and turnips are largely used for garnishing certain, dishes, such as ragouts, boiled meats, &c. They are also served as vegetables by themselves, also as purees for soups, &c. It will thus be seen that the humble onion, carrot, and turnip are most important in the preparation of many dishes ; and in addition to these there is the bouquet garni, the parsley root, so-called pot-herbs and numerous others, each of which has its special value, the characteristic of which every cook should be fully acquainted with. But, let me repeat, strongly flavoured herbs as well as so-called pot or soup vegetables should always be used with moderation and judgment.

AI-modernized reading of the original text

The smell of the onion, however, is objectionable to many, whilst others will have it that the flavour of onion disagrees with them. The question, therefore, arises, how can this be overcome? The answer is very simple ; by thorough cooking and manipulation the presence of onion in a stew, soup, or sauce may be disguised, retaining at the same time the essential essence of this valuable flavouring root. By cunningly concealing the flavour with others in a sauce, stew, or soup, it will yield enjoyment even to those who would carefully avoid it if they knew it was there. Whenever onion is used as a condiment or seasoning, and the article is properly treated as a flavouring substance should be, much of the objection of an unpleasant smell is removed. Too much attention cannot be bestowed upon its preparation. Garlic. — This is one of the alliaceous plants. It consists of a group of several bulbs called cloves, all inclosed in one membranous skin. When used judiciously and sparingly, garlic is a most excellent condiment ; but with the English taste it seldom finds favour, although many without knowing it partake of dishes where it is cunningly concealed. Rubbing the dish once with a clove of garlic cut in half imparts quite sufficient flavour ; but in Italy and other countries it is used on a larger scale- in fact, it enters into the composition of nearly every dish. Garlic is considered to be very wholesome, and to act as a slight stimulant and tonic. Shallot. — This bulbous root resembles garlic, and belongs to the same genus. It is a native of Palestine, and was introduced into England by the Crusaders. The place in Palestine where it was first found was Ascalon : hence its botanical name Allium Ascalonicum. The shallot is extremely useful in cookery, especially for flavouring sauces, vinegar, &c. It is more pungent than garlic, but of more delicate flavour, and consequently more popular than the former. Carrots and Turnips. — Next to the onion, the carrot and turnip are considered the most important flavouring vegetables for soups and sauces. Carrots were known in the time of Elizabeth, and in the reign of James I. they were looked upon as most uncommon and as a luxury, so much so that ladies wore them as a decoration in place of feathers on their hats and sleeves. Besides their use for flavouring, carrots and turnips are largely used for garnishing certain, dishes, such as ragouts, boiled meats, &c. They are also served as vegetables by themselves, also as purees for soups, &c. It will thus be seen that the humble onion, carrot, and turnip are most important in the preparation of many dishes ; and in addition to these there is the bouquet garni, the parsley root, so-called pot-herbs and numerous others, each of which has its special value, the characteristic of which every cook should be fully acquainted with. But, let me repeat, strongly flavoured herbs as well as so-called pot or soup vegetables should always be used with moderation and judgment.

The new century cookery book