A Book of Sauces. By Mrs. Beaty-Pownall. (Chapman and Hall.)—The
author of this little book might fitly paraphrase a famous saying of Dryden, and exclaim, "I trade both with the Ohs World and the New for the enrichment of my sauces ! " for both France and America are called upon to contribute the best of their recipes to the pages of her little hook. The cook who wishes to extend her repertoire beyond the poultice of bread- sauce and the cement of British melted butter will find a mine of invaluable information in these pages. If she would, at any rate, master the secret of roux brun and our blunt, and be persuaded not to prepare them in a hurry, we should feel that much had been accomplished. Chap. 3, on flavouring butters, contains a great deal that is new and useful for English kitchens, and the last chapter (13), under the name of "Sundries," gives hints as to cleanliness in cooking utensils which, while they would infuriate the English cook, are, we fear, not entirely super- fluous. It contains terrible suggestions of what would meet the eye if we examined our cooking-pots under a microscope. On the title-page we find a few wise words bequeathed by a dying chef to his son which deserve to be written up in what the printers call "large caps" in every English kitchen :— "Mon file, soyez sage dans lee spices, et surtout ne poussez pas le poivre jusqu'au fanatisme."
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