French Cookery for Ladies. By a Cordon Bleu (Madame 1milie
Lebour-Faussett). (J. S. Virtue and Co.) —Part of this volume has already appeared under the title of " Economical French Cookery for Ladies." The author has now increased the obligation under which she has placed the English public by making her work more full, though it is not yet, as sho explains, exhaustive of the subject. " Economy is emphatically inculcated throughout these lectures." Nothing could be more excellent, and as the lectures are addressed in the first place to ladies, the advice may not bo altogether thrown away. As for the average cook, she finds an apparently insane pleasure in swelling the total of her mistress's bills.—With this may be mentioned Soups and Stews and Choice Ragouts, by Miss Cameron. (Kogan Paul, Trench, and Co.)—This is a second edition, and contains, it may be explained, recipes for many more things than are mentioned in the title,—" oat-cakes," for instance, and " orange gin," to take two
items at random. Miss Cameron prefers brevity to comprehen- siveness in her title, and as she gives us more than she promises,
no one can complain.—Hints on Cookery. Translated from the French of Gabrielle to Brasseur by Mary Hooper, (Spencer Blackett,)—Miss Hooper is a well-known authority on domestic economy, which science, indeed, she once professed at the Crystal Palace; and when she recommends a book to the English house- wife, she may be trusted to know what she is doing.
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