18 JANUARY 1930, Page 22

Mrs. Martineau's new cookery book, From Cantaloup to Cabbage (Cobden

Sanderson, 5s.), is a welcome addition to her previous Caviare to Candy. Most people are delighted to hear of fresh ways of cooking vegetables, and both those who pride themselves on their vegetable cookery and those who, like the friend in the book, want to know how to cook brussels sprouts green, instead of brown, will find something interesting in this. excellent collection of recipes. The traveller will recognize old friends met abroad, and the uninitiated will find new pastures. The book is well put together, and has the addi- tional advantage of a good index—so seldom to be found in books of this kind, the recipes being arranged in alphabetical order. * a *