New-York tribune., 1918-06-01
What to Eat
And How to Prepare 1t for
Eating
PRACTICAL FOOD ECONOMY. Rv Alice Gitche
Kirk illustrated limo pp. 23s Litte. Bro"

O'O''
THE BOOK OF CORN COOKERY BY Mary l.
Wade l2mo. PIP. 90. A. C. McCluEg & 20.
W[s ASD sDo S s p.8n by aS,nns My
PRESERVING AND PICKING BY Mary NJ
Wrlsht l6mo. pp. l6l. The Penn Publishing
SUCCESSFUL CANNING AND PRESERVING, BY
Ola Powell illustrated. svo. pp. 34i. J. .
Lippincott Company.
CAKES. PASTRY AND DESSERT DISHES. BY
Janet Hill. illustrated. l2mo. PIP 345
Little. Brown q Co.
THE HoUsEKEEPER's APPLE BOOK. BY L.
Gertrude Mckay. l2mo. PIP. lib. Little. Brown
TIE CHINESE COOK BOOK. BY Shin Wong
Chan. illustrated. l2mo. pp. ~ Frederick A.
Stokes Company.
Perhaps no collection of b oks could
be assembled which would demon
strate more clearly than does this one
the changes which have taken place
in the minds and in the status of wom-
en- eduring the past decade. Some Of
us are old enough to remember the
old-fashioned kitchen, the big table
and the wonderful things that mother
or grandmother used to concoct "out
of her head" just mixing up lot Of
good ingredients in guesswork pro-
portions, stirring and beating and bak-
ing and brewing them reckless of con-
sequences, but with results, we must
admit, which were usually equal to
our fondest anticipations. There was
40 science about it, just luck, winch
for some reason, however, usually was
good. And the bountifully spread
tables! What marvel that ali our
ancestors did not fill youthful graves,
r ind, hv
indigestion! Perhaps their sturdy
out-ofdoors lives saved them. The
cook books in those days, what there
were of them, held recipes calling for
numberless eggs, quarts and quarts Of
milk, and served portions your modern
Gan hardly understand
We have now come to an age of
specialization in which women's work,
like that of men, is standardized and
simplified by scientific helps to eff
cheney These books reflect the present
day spirit. "Practical Food Economy"
is timely invasion of home economics
into the kitchen. 1t is full of sug-
gestions for saving materials, labor
and fuel. 1t is equal to whole IL
brary on food conservation. There are
countless descriptions of kitchen uten-
sils which diminish labor and increase
efficiency. The science underlying sue
cess in baking is gone into at length.
Detailed suggestions as to skill in
buying are given. There are recipes,
too, that sound very enticing, coated
over with the sugar of edibleness and
hiding in their interiors such mys-
teries as calories and balanced food
rations. If this description sounds a
bit facetious, the book, we assure you,
is not. It is very practical and Of
great value to the housekeeper.
"The Book of Corn Cookery" is quite
hidden to conserve wheat -four. The
first chapter is treatise on "The
Origin, Nutritive Value and Digesti-
bility of Corn" There are many
recipes which read very sensibly and
sound like good eating. No one ever
could guess that there were so many
Klnds and such delicious varieties OF
sandwiches and salads as the book by
Mary ". Wright discloses. The old
fashioned piece of meat between two
crusty slices of bread would hang its
head in shame as its crudity before
these dainty concoctions. The salads
are poor reading at tea time for the
person with a contracted pocketbook
They make the mouth water and fill
the enthusiastic cook with a desire to
try every one of them.
preserving and Picking" is a
small volume, but much practical in
formation is tucked away between its
covers. "Successful Canning and Pre-
serving" is more pretentious. Indeed,
it is a revelation to any one who
thinks canning is just doing up"
fruit. 1t contains "History of Sci
entiic Canning" chapter on the
"Bacteriology of CanningY and one on
preparation and Equipments" the IL
lustrations of which look like those
we used to see in our textbook on
rhysics. Both of these books on can
ming, preserving and picking clearly
demonstrate that the old idea Of
"luck' in your canned things keep
ing" was fetish which had no foun-
dation in fact. All of the why's and
the scientific wherefores of the keen.
ing or spelling of fruit are carefully
enumerated.
. Again. when one reads "Cakes,
Pastry and Dessert Dishes" one won
ders at the multiplicity of kinds. This
is very clear and scientific work on
baking and fascinating collection of
wonderfully delectable things to eat
The old fashioned applet You ate it
raw, or you baked it, made pudding.
pie or apple sauce, and then you ha
exhausted the subject. Now the apple
has come into its own. A book has
been written on its value as food
and a hundred pages of recipes swith
1t as principal Ingredient "The Chi
nese Cook Book" will interest the
seeker after novelties. The person
who likes Chinese cooking will be a
bit dismayed because the number of
strictly Oriental ingredients is appal-
ling and the producing of Chinese food
IN an American home would be a COM
r!icated undertaking.
We defy you, Mrs. Housekeyper, to
read these volumes without being
vastly Interested and eager to try out
their directions, and you, Mr.. Man and
Food Devourer, if they do not make
your mouth water you are hopeless. II
you are very young and susceptible
we cannot recommend them; they
would Justify any man in marrying a
coed cook just to keep her.
A HaoJbooL &c p,t~:.: