New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-04-25
NEW PUBLICATIONS.
TIE ART OF COOKING.

~-' STUART W H. Smith Co
THE AppIEDORE COOKBOOK. BY MISS fIh'loA'
$500 Boston Andrew +. Graves
II has become kind of proverb that next 10 CO.
ouetry the art of cooking is the highest OF all INC
arts The saving Of Jean Paul that the turnpike
road 10 mems hearts lay through their mouths is
familiar enough, but not SO many have acted upon
The hint that TO hold the heart that lieth IN the
stomach a daily study of the harmonious blend
ings of well ordered dinner is essential Nor Is IL
always remembered that intelligence. Judgment
and good taste are required in the rejection selection
and preparation of the different articles OF food
The relation of food to nutriment Is one oil deep
and constant concern both to the healthy ana 10
the sick The blood is what the food makes 1t
the tcrper does not escape its influence. MISS
Stuarts book Is one Of the latest among the ldlso
number ofcooking manuals There seems 10 "
little left out of tho variety of KINDS ana N"'o'S
of forms Of food which the body requires Tor the
msiutenance of health and gro with; ana the
methods of selecting and preparing al hl""9 VI
food in the greatest variety are gwen J." wy
elear manner The volume gives olecIio"' io'
sm,oI, DINERS for banquet service for treat
ment of wines and serving of wines; for lnvah"
cooking. and cooking to make invalids II the APP
,ctite can be perverted by rich sauces and hgh
,casoninps. Miss Stuart IS wise and competent
teacher
Miss Parloa's work is new edition OF coon
hook first published five years ago III ,n''
time the author has been adding 10 her s'"io
Of tried recipes and il Is claimed 'dV '"''N
- NOT a recipe i'm the book which has not p'oH
moved TO be good. The compiler has long o'eh
known as an authority on this SUBJ ct enc
has been active in laying down for the guidance
of m,strcsses and servants the principles OF cookery
and Ia, formed classes and given Tubhc lessons
which have been largely attended 10y ladies' IN New
Work and other large cities. The present Vo!'nii'
has h en- prepared with special view 10 'colo''l
and the needs Of small families In the dlrec'oh "
bealtbful and nutritious food. RuSAln says 'H"'
cooking means the economy OF your great
,randmotber and the science of modern chemists
n means that Won are to he lady and see 'll'
overvboly has something nice to eat. . Our grant
,o,borv j. ant 10 saw that IN modcTn cookery there
are too many condiments and fiavors ana hui'iic'3
that mixtures are antagonistlc. Her s'IlN''E ""'
IN Get the originals in their PERFECTION TO 'TihS
ont the flavor in the most delicate ana ehllc'hg
way. never to use one flavor to disguise another
so,,eN.ng may be said of the Old-tashl0ncd 1IcNh
air ana hard exercise and primitive haolIs winch
lronght n relish for the simples prepared III th'
o,dend DAYS The immortal American PIE Is one ol
the simpes Of the past that has not been tampefou
with. Miss PaToas pies and cakes are ief S'I'"N
minis The AppedOro Is printed on goou paw.
aud l. taste.ullv bound. At the end are rui'"
blank leaves for copying recipes OF ones OWL"
.,nrl, of which every housekccper knows the con-