[ My apologies for breaking original thread on this theme.]

I have had an initial quick squiz at the site mentioned

<http://digital.lib.msu.
edu/projects/cookbooks/books/americancookery/amer.html>

and found it pretty interesting. But I especially like this comment:

<quoting>
Garlicks, though used by the French, are better adapted to the uses of
medicine than cookery.
</quoting>

Can't say I entirely agree. ;-) But I must admit there are those out
there who seem to believe garlic cures everything from oppression to
gout.

Cheers, Phred.

--
LID

Phred wrote:
> <quoting>
> Garlicks, though used by the French, are better adapted to the uses
of
> medicine than cookery.
> </quoting>

This is from "Chinese-Japanese Cooking":

"When it is known how simple and clean are the ingredients used to
make up these Oriental dishes, the Westerner will cease to feel that
natural repugnance which assails one when about to taste a strange dish
of a new and strange land."

I love the phrase, "that natural repugnance."

-aem