THE SPICE SAMPLER

We are including this- late as it is, and issued by an unfamiliar press,- because it seems to us the best inexpensive handbook on spice and herb cookery we have seen. The expert may miss charts and extensive dissertations on sources and uses of herbs and spices. But the average housewife, not quite advanced enough for her own experimentation, will find the sample basic rules of when, where and how, and the suggestive recipes good fillip to the palate and the imagination. The recipes fall into routine categories, -- appetizers, soups, beverages, meats, fish, luncheon and supper dishes, leftovers (these two categories are worth the price of the book), sauces, vegetables, pickled and spiced fruits, salads and dressings, bread and rolls, cakes and cookies, desserts, herb jellies.