Food, and its Preparation. By Mrs. W. T. Greenup. (Bemrose
and Sons.)—The writer of this little book (which is a transcription of some lectures given to girls at Sheffield) says truly that books on cookery are very abundant now-a-days, but we do not think her modest apology for adding yet another is needed, because very few of them are so thoroughly good, simple, and practical as this is. As a proof of this, we cite two of her maxims, which show also that She deals not only with cookery itself, but with general habits and ways- connected with that subject :—" Never throw any waste vegetable matter into the dust-bin through the thoughtlessness and ignorance of a few, a whole town may be thrown into a state of misery and desolation by fever and death." And again,—" Many homes might contain an invalid the less, and have fewer doctor's bills to pay, if the inmates could be induced to join a Temperance-lit-Eating Society."—Similar in subject, but very different in style, is Common-Sense Cookery, by A. G. Payne (Cassell, Petter, and Galpin), a volume of " The Ladies' Household Library ;" but that it deserves its title, the chapters on "Kitchen Economy" and on "Cooling Drinks" specially manifest ; as does also the following obvious but frequently forgotten axiom—" One of the arts of giving dinners is to adapt the dinner to the guests, and the guests to one another." Its more serious advice is enlivened by many a good story, put in by way of illustrating how flavouring should be judiciously mixed with the simpler elements of dishes.
Previous page
