Evening star., 1939-09-04

food in certain localities all over
the United States. AS nation we
seem to be becoming more and more
food conscious and are beginning
TO boast our regional dishes with all
the enthusiasm of Old World epi-
cures.
Long Island Takes
The Spotlight.
Latest defender in this field of
culinary rivalry is Long Island,
which pleads her cause in a book
by j. George Frederick and Jean
Joyce, entitled Long Island Sea-
food Cookbook" published by the
Business Bourse, New York. 1t con-
tains over 400 ''hand-picked" sea-
food recipes, culled from the various
clubs, hotels, restaurants and chefs
scattered about the island, and there
Is a running, readable story of the
fishing industry and the kinds of
fish and shellf1sh found along its
shores. Mr.. Frederick, who is presi-
dent Of the famous Gourmet So
ciety of New York, presents an elo-
quent plea for the consumption of
more seafood in this country, and,
I must admit, states his case most
convincingly.
However, he rather gets in my hair.
because he insists on laying the
blame for this so-called minimum
fish consumption on the women of
the United States. He says fatty
that we are to blame-that men love
seafood, but that women do not like
to prepare it, and therefore will not
feed it to their menfolk. He is really
rather disagreeable about it, and his
biased attitude somewhat spoiled the
book for me. If he had only made
the statement once and let it go-it
wouldn't have been so bad, but he
comes back to it again and again
and it puts my back up. I don't agree
with him, and l think I'll write and
tell him so!
Anyway-the recipes are good. and
the discussion of fish cookery most
helpful. It's an interesting book,
even if it is an irritating one!
GuidebOok for
Tw0somes.
Living for Two by Enid Wells, is
indeed what its subtitle says-"a
guide to homemaking." Published
by David Kemp & Co. of New York,
this fat volume should be presented
to the bride the day her engagement
is announced. for it will prove a
really helpful beacon from that
moment on. The first section, PRO
logue to Marriage" covers in minute
detail all the matters pertaining to
the wedding; the ceremony itself, the
plans for carrying it out. the trous-
seau shopping, the bridal party and
so on. There is chapter devoted
to that serious matter of the future
couples budget: discussion of how to
make harmonious and going con-
Germ of matrimony; from then on the
book dives into endless instructions
on buying linens, furniture. deco
rating the home, selection of china,
etc, the kitchen equipment, and so
on.
The second section deals with
THE Bride at Home and takes
up such matters as settling in"
marketing, housekeeping and the
equipment for it, cookery, parties,
caring for clothes and a dozen other
problems. There is even a stain
removal chart!
The book is profusely illustrated
and there are numerous charts to
help make things clearer to the
young woman who is starting out on
her own to make a home for herself
and her husband in this brave
new world"
Practical Cookbook
Is Helpful.
At last we have cookbook by
woman who is human like the rest
of us! Phyllis Kraft Newill, in her
Good Food and How to Cook It,"
published by D. Appleton Century
Co. of New York, comes down from
that Olympus atop which most
home economists are supposed to
dwell, and talks to her fellow-house-
EmbrOider B