Mai^y people haye strong prejudices against certain things which they have never even tasted, or which they do frequently take and like as a part of something else, without knowing it. How common it is to hear and see untrayeled people declare that they dislike garlic, and could not touch anything with it in. Yet those yery people will take Worcestershire sauce, in which gar- lic is actually predominant, with everything they eat ; and think none but English pickles eatable, which owe much of their excellence to the introduction of a soupQon of garlic. Therefore I beg those who actually only know garlic from hearsay abuse of it, or from its presence on the breath of some inveterate garlic eater, to give it a fair trial when it appears in a recipe. It is just one of those things that require the most delicate handling, for which the French term a ^' suspicion ^^ is most appreciated ; it should only be a suspicion, its presence should never be pronounced. As Blot once begged his readers, ^^Give garlic a fair trial in a remo- lade sauce.'' (Montpellier butter beaten into mayonnaise is a good remolade for cold meat or fish.) Curry is one of those things against which many are strongly prejudiced, and I am inclined to think it is 108 On Some Table Prejudices. 109 quite an acquired taste, but a taste which is an envi- able one to its possessors ; for them there is endless yariety in all they eat. The capabilities of curry are yery little known in this country, and, as the taste for it is so limited, I will not do more in its defense than indicate a pleasant use to which it may be put, and in which form it would be a welcome condiment to many to whom "d. curry," pure and simple, would be obnox- ious. I once knew an Anglo-Indian who used curry as most people use cayenne ; it was put in a pepper-box, and with it he would at times pepper his fish or kidneys, even his eggs. Used in this way, it imparts a delightful piquancy to food, and is neither hot nor " spicy." Few people are so prejudiced as the English generally, and the stay-at-home Americans ; but the latter are to be taught by travel, the Englishman rarely. The average Briton leaves his island shores with the conviction that he will get nothing fit to eat till he gets back, and that he will have to be uncommonly careful once across the channel, or he will be having fricasseed frogs palmed on him for chicken. Poor man! in his horror of frogs, he does not know that the Paris res- taurateur who should give the costly frog for chicken, would soon end in the bankruptcy court. '' If I could only get a decent dinner, a good roast and plain potato, I would like Paris much better," said an old Englishman to me once in that gay city. ^*But surely you can." ^^No ; I have been to restaurants of every class, and called for beefsteak and roast beef, but have never got the real article, although it's my belief," said he, lean- ing forward solemnly, ^^that I have eaten liOTse three times this week." Of course the Englishman of rank. no Culture and Cooking, who has spent half his life on the continent, is not at all the average Englishman.

AI-modernized reading of the original text

Many people have strong prejudices against certain things which they have never even tasted, or which they do frequently take and like as a part of something else, without knowing it. How common it is to hear and see untraveled people declare that they dislike garlic, and could not touch anything with it in. Yet those very people will take Worcestershire sauce, in which garlic is actually predominant, with everything they eat ; and think none but English pickles eatable, which owe much of their excellence to the introduction of a soupQon of garlic. Therefore I beg those who actually only know garlic from hearsay abuse of it, or from its presence on the breath of some inveterate garlic eater, to give it a fair trial when it appears in a recipe. It is just one of those things that require the most delicate handling, for which the French term a "suspicion" is most appreciated ; it should only be a suspicion, its presence should never be pronounced.As Blot once begged his readers, "Give garlic a fair trial in a remolade sauce."'' (Montpellier butter beaten into mayonnaise is a good remolade for cold meat or fish.) Curry is one of those things against which many are strongly prejudiced, and I am inclined to think it is On Some Table Prejudices. 109 quite an acquired taste, but a taste which is an enviable one to its possessors; for them there is endless variety in all they eat. The capabilities of curry are very little known in this country, and, as the taste for it is so limited, I will not do more in its defense than indicate a pleasant use to which it may be put, and in which form it would be a welcome condiment to many to whom "à curry," pure and simple, would be obnoxious. I once knew an Anglo-Indian who used curry as most people use cayenne ; it was put in a pepper-box, and with it he would at times pepper his fish or kidneys, even his eggs. Used in this way, it imparts a delightful piquancy to food, and is neither hot nor "spicy." Few people are so prejudiced as the English generally, and the stay-at-home Americans ; but the latter are to be taught by travel, the Englishman rarely. The average Briton leaves his island shores with the conviction that he will get nothing fit to eat till he gets back, and that he will have to be uncommonly careful once across the channel, or he will be having fricasseed frogs palmed on him for chicken. Poor man! in his horror of frogs, he does not know that the Paris restaurateur who should give the costly frog for chicken would soon end in the bankruptcy court. '' If I could only get a decent dinner, a good roast and plain potato, I would like Paris much better," said an old Englishman to me once in that gay city. ^*But surely you can." "No; I have been to restaurants of every class, and called for beefsteak and roast beef, but have never got the real article, although it's my belief," said he, leaning forward solemnly, "that I have eaten horse three times this week." Of course the Englishman of rank. no Culture and Cooking, who has spent half his life on the continent, is not at all the average Englishman.

Catherine Owen's new cook book ..