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One good-sized onion, one tomato, one sweet pepper, one teaspoonful of butter, one teaspoonful of flour, half a glass of sherry, a pinch of rosemary, one clove of garlic, paprika, salt and minionette pepper. Soak the crab meat in the sherry two hours before cooking. Chop fine the onion, sweet pepper and tomato with the rosemary.
Pickled walnuts will keep for six or seven years, and are as good at the last as the first. Virginia Yellow Pickles. To two gallons of vinegar, put one pound of ginger, quarter of a pound of black pepper, two ounces of red pepper, two of cloves, a tea-cup of celery seed, a pint of horse-radish, a pint of mustard seed, a few onions or garlic, and three ounces of turmeric to turn them yellow.
There were too many foreigners in the apartments, and none of them especially good housekeepers. Always, nowadays, somebody had a washing out on the line, the odour of garlic was continuously in the air, and there were noisy children under foot in the halls. The families she and her mother had known were all gone; and Kitty was perhaps the oldest inhabitant in the block.
"Where is the leg of mutton?" "It, my friend, is sewn into that cloth so tightly that the air cannot enter. It is cooking in this pretty, singing sauce, into which I have thrown a handful of hay, some pods of garlic and slices of carrot and onion, some grated nutmeg, and laurel and thyme. You will have many compliments to make me if Gévingey doesn't keep us waiting too long, because a gigot
Rascasse, Loup-de-mer, mostelle, langouste ... a studied helping of each in a soup plate, then the sodden toast from the tureen and the ladles of clear, rich, yellow liquid flavoured with saffron and with an artist's inspiration of garlic, the essence of the dozen kinds of fish that had yielded up their being to the making of the bouillabaisse.
COCKLE KETCHUP. Open the cockles, scald them in their own liquor, and add a little water, if there be not enough; but it is better to have a sufficient quantity of cockles, than to dilute it with water. Strain the liquor through a cloth, and season it with savoury spices. If for brown sauce, add port, anchovies, and garlic: a bit of burnt sugar will heighten the colouring.
Chop an onion, a clove of garlic and some parsley fine and put in the pan, together with a tablespoonful of butter. Let these boil very quick for twelve minutes, keeping the pan tightly covered. Take off half shells and place the mussels in a chafing dish and pour over them Bechamel sauce and then add sufficient milk gravy to cover. Serve hot from chafing dish. Where Fish Abound
Instantly memory ran back to Ptolemy's garlic; perhaps after all there was something in his statement; at all events, it is very curious that the subject should come up again in this unexpected way, in the darkness, as it were, of a village where the very name of the great mathematician was unknown.
Rub the joints and small pieces with this, and make a small incision in each leg and four in the breast. Put in each incision a small piece of garlic or onion, and rub also with a prepared mixture of salt and ginger. Put away in stone jar overnight or until you wish to use.
Serve hot with potatoes. Messina Macaroni. Boil some macaroni in salted water until tender. Then fry 1 onion and 2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken. Dutch Prune Pudding. Boil prunes until very soft; remove the stones.
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