This should prove the Bible for the housewife who has time to devote many hours to making of bread and cakes, pies and puddings, and could well be an aid to creating a home kitchen business, for practically nothing is overlooked in this comprehensive presentation of the subject. To the average housewife, there is a great deal more than could be used in a lifetime of part-time cooking, but the meticulous details of procedure are invaluable, and not found in most cookbooks. Errors and failures and their causes are carefully analyzed,- importance of size of pans, placing pans in the oven, timing and gauging heat, instructions as to greasing and not greasing pans, on how to take out of pans, on uneven texture, etc. In many of the recipes, parallel columns show quantities for various results, as an example, the amount of baking powder, of milk, to get crisp biscuits or soft, rich or average, and so on. Yeast brands, quick breads, cakes, cookies, pastry, puddings, frostings -- and in each section, basic recipes and various ramifications. The one great lack that I felt in the book was virtual ignoring of the use of mechanical aids, and the changes, for instance, in timing and in combination of ingredients if an electric beater is used. Definitely a book for the advanced cook.