Mrs. Roundell's Practical cookery book

Endive, finely minced after being boiled for half an hour, makes a good puree, covered with a sauce made by putting half an ounce of butter rolled in flour into a teacupful of milk, then add pepper and salt, boil for five minutes, stirring all the time, bind with the yolk of an egg, and serve hot. Another way of cooking Endive is to boil it till tender in salted water, and then press out the moisture very gently with a cloth. Make a white roux by mixing two small teaspoonfuls of flour in a little cold water, put it in a stewpan with a little butter, minced onion, and a dust of salt, stir it till cooked. Put in the Endive and let all simmer gently for fifteen minutes. Add a dessertspoonful of made mustard and some minced parsley, stir gently till all is well mixed with the Endive, and serve in a hot vegetable dish. Endive makes a good winter salad, served with a sauce in which there is plenty of mustard. But every leaf must be most carefully searched for insects. GARLIC. Mrs. C. W. Earle has a very ingenious way of using this vegetable. She says : “ Garlic, which is excellent as a flavour “to most sauces, is such a dangerous thing to use in a “kitchen that the way I manage it is this. Put five or “ six cloves of Garlic into a wide-necked bottle and cover them “ with good spirits of wine. When wanted, stick a skewer or “fork into the spirit and use a drop or two. The spirit “ evaporates and the flavour of the Garlic remains. But even “in this way it must be used carefully for English palates.” This method is far preferable to the usual way of nibbing the stewpan or dish with a clove or division of the bulb of Garlic. GARLIC Mrs. Opie, in her Illustrations of Lying in all its Branches, published in 1825, uses Garlic to explain “ Lies falsely called Lies of Benevolence.” A timid lady, on a visit to an economical friend who delighted in preserved food, was pressed to eat some potted sprats, preserved in much salt, a little spice, and plenty of Garlic. The lady hated Gai'lic, but “ what she called “ Benevolence said, Persevere and Swallow, though her palate “said No. ‘Is it not excellent?’ said the hostess. ‘Very,’ “ faltered out the half-suffocated guest. And this was Lie the “First. ‘ Did you ever eat anything like it before ? ’ ‘ Never,’ “ replied the lady more firmly, for then she knew she spoke the “ truth, longing to add ‘ And I hope I never shall eat anything “ like it again.’ ‘ I will give you the receipt, for the dish is “ economical as well as good, and serves to make out when we “ have a scrap-dinner. My servants often dine on it.’ ‘ I “wonder you can get any servants to live with you,’ thought “ the guest, ‘ but I daresay you do not get any to stay long.’ “ ‘ You do not however eat as if you liked it,’ said the hostess. “ ‘ Oh yes, indeed I do, very much ’ (Lie the Second), ‘ but you “ forget I have already eaten a good dinner ’ (Lie the Third). “ Alas ! what had Benevolence, so-called, to answer for on this “ occasion ! ‘ Well, I am delighted to find that you like my