The St. James's Cookery Book. By Louisa Rochfort. (Chapman and
Hall.)—This is a thoroughly practical book. Mrs. Rochfort begins with a caution against extravagance, sadly needed in most English households, where that worst and most hopeless form so often prevails, extravagance in necessaries. You may convince a woman that she ought not to spend fifty pounds a year on her dress, when the proper proportion to income would be twenty-five. But if she is convinced that she ought to spend thirty on milk or sixty on butcher's meat when the proportion should be twenty and forty, she will do it, whether the money is forthcoming or not. Even this kind of housekeeper may get good from this book. For it is an application throughout of the general principle of economy with which it commences. Among other excellent things is a chapter on " Bread and Pastry." Our author insists with an emphasis which is not exaggerated on the dhty of making bread at home. It is strange how seldom this is done. Unhappily the experiments often end in disaster ; yet 'a quite moderate amount of skill and pains suffices. The bread which the writer of this notice is accustomed to eat is set to rise three times. It is simply incomparable.
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