European Stars and Stripes (Newspaper) - September 26, 1967, Darmstadt, Hesse                                Page 16 the stars and stripes tuesday september 26, 1967 editor s note spices often the difference Between a mediocre and great dish Are neglected in Many modern kitchens because they re a mys Tery to housewives. They need not be. Charles Graham a 28-year-old Bachelor air Force Captai with a flair for cooking has prepared a seven part series on their uses and anecdotes from their spicy pasts. Next week cinnamon the most loved spice. The roman poet Virgil praised garlic and wrote glowingly of its virtue while his fellow poet and countryman Horace denounced the pungent bulbs More poisonous than  today the controversy Over garlic s proper place among the ingredients of Fine cuisine is As intense As Ever although fanciers of this robust Flavouring have the support of the greek epic poet Homer. This noted chronicler topped All others i enthusiasm for garlic when he referred to it As a god. Europeans of centuries past also attributed Mysti Cal Powers to the Hearty Herb and considered it useful in preventive Medicine. A bulb of garlic Hun around the neck was Good for warding off were wolves vampires and bad colds. More commonly though the seasoning serve the mundane but no less important purposes of covering up the bad taste of spoiled food and putting Little life into Bland or venues. The origins of this ancient member of the Lilia cease family have never been discovered. Botanists by Charles Graham staff writer and agronomists have unsuccessfully searched the four Corners of the Earth for the seed bearing Parent of this bulbous Plant. Because the Plant s ancestors remain Anonymous scientists have been unable to develop hybrid Varie ties which would produce bigger and better , the garlic cloves remain much the same today in size flavor and appearance As the were thousands of years ago when they first took Root As experts generally believe in Southern Siberia. Cooks today have the modern sciences of Foo preparation at their disposal. The chef Bent on giving culinary productions a bit of the garlic zing can choose from garlic powder garlic Salt garlic chips garlic seasoning powder and thyes garlic cloves. One thing to keep in mind when using these preparations is that garlic Salt powder and chips Don t have the Strong odor of whole  t be misled into using More than the recipe Calls for because the Herb seems a Little  the moisture in the food activates the garlic a flavor trigger giving the concentrate the strength of whole garlic  make garlic butter grind up the Chip form in a Mill using 1a Teaspoon chips to four table spoons of butter. Then blend and spread. Garlic chips which make a Handy replacement for whole cloves by using a Teaspoon chips for one average size Clove give a Nice nip to soups stews sauces and marinades. Insert the chips in Lamb or beef roasts before roasting for a real Mediterranean  garlic Salt just like Ordinary Salt can be sprinkled on meat salads Gravy and sauces. Garlic powder and seasoning powder which i mixed with other seasonings and has a Milder garlic flavor should be blended with a Small amount of liquid from the recipe before being added to the dish. This blending will give a Fuller and More uniform garlic flavor to the recipe. For acid foods such As relishes pickles an salad dressing mix the powder first with a Small amount of water