COOKERY BOOKS.
The New Practical Cookery Guide. Compiled by E. Seurre, M.C.A. (Horace Cox. Ss. net.)—This "complete modern culinary dictionary, containing over five thousand six hundred dishes," is an excellent and thoroughly practical little book, and will be of great use to experienced cooks and house- keepers. It is not intended for a " plain " cook. The number and variety of the recipes and the terse manner in which they are set forth assume discrimination and knowledge in the reader, and those who consult it in the proper spirit, even if they do not carry out the arduous tasks of those "hotel managers, club stewards, caterers," or chefs, to whom this book is addressed, will find much useful information in it. After a short preface, the" Principles of Cookery" are clearly set forth, and the need of good materials is wisely insisted upon; for instance, "With bad butter it is impossible to make anything good." Then come the receipts, ranging from hors d'ceurres, soups, fish, and garnishes, to roasts, vegetables, puddings, and ices. Each section is introduced by a few general remarks, such as "The dressing of fish .. . should be done with decorative taste," and a chapter on carving is illustrated by diagrams. The book is completed by an excellent index.—Mrs. Edwards' Cookery Book T. Werner Laurie. 6s. net) contains a great number of receipts for ordinary English food. They are clearly set out, and economy is considered in the ingredients. It may not be unprofitable to compare the points of view of Mr. Seurre and of Mrs. Edwards, for they are typical of the Continental and the English attitude of mind towards cookery. The former remarks that "Unless one has a thorough knowledge of cooking. .. it will be prac- tically impossible to produce a perfectly cooked meal," while the latter says, "Anyone who does not know bow to cook at all can use these recipes with ease and success if she is willing to take pains." Besides the receipts, bills of fare for various occasions, and" Useful hints," she gives "Cures for Ailments," in which port wine and whisky are recommended with a Ills- regard of consequences that recalls Mrs. Gamp's wish for a glass that she can put her lips to when she feels " dispogefl." —In The Everyday Economical Cookery Book, by A. K. T. (Stanley Paul and Co. is. net), there are three hundred and sixty-six "inexpensive and popular dishes." The receipts are short, but sufficient where the preparations for a dish are not complicated, but for more ambitious undertakings they are somewhat meagre.—The Everyday Vegetable Book. By F. K. (Stanley Paul and Co. is. net.)—Here we have "four hundred and eighteen economical recipes for cooking vegetables, together with twenty-two new and tasty sauces." We turned first to the dressing of Brussels sprouts, hoping to find methods of dealing with their English superfluity of wateriness, but the plan of frying them after they have been boiled and have become dry again, which answers so well with those which have ripened in bright French sunshine, and is successful even in our own damp country, is not mentioned. However, this little hook is full of many other really useful receipts, and we have no hesitation in recommending it.
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