Sh9rter Notices Come into the Garden, Cook. By Constance Spry.
(Dent. 125. 6d.) MRS. SPRY is an artist ; already well-known for her flower decora- tions, she will now be equally consulted as a culinary muse, and just as her most successful floral effects are often achieved with the simplest and the cheapestthe seeds of wild flowers and the leaves of weeds—so in her cookery book the most sophisticated dishes are based on the simplest ingredients, and Mrs. Spry believes that the basic ingredient should retain its true nature and flavour, and not be so tricked out as to be unrecognisable. What makes the difference both in arranging flowers and in cooking food, and in all arts is the quality of the imagination and the loving expenditure of care: also, alas, time. It is this last element which puts so many of Mrs. Spry's excellent recipes out of reach of most of us today, for good cooking can not be done in a hurry. Also, the book is avowedly for the country household, which can get some eggs and milk in reasonable quantity, and which has, of course, its own kitchen garden, well kept, well stocked and mature. This means that the majority, but by no means all, her recipes are impracticable for the town household or for those dependent on one or even two supplfes of rations. Those who can put her recipes into practice now are greatly to be envied ; for the majority of us it is. enough to follow Mrs. Spry where we can, and to enjoy the rest in prospect, for it is her own principle to make the most of what we have and to enjoy the best we can crntrive.
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