This just misses being a very good beginning cookbook for third and fourth graders. But it misses- on a very important factor. The author assumes too much knowledge of fundamentals in understanding terms. She uses such expressions (familiar to every adult who has done any cooking) as (Boat with a rotary beater"" --""Sift the flour, baking powder and salt all at once into a bowl"" -- ""Beat with a fork"" -- ""Stir only until the milk is taken up"" -- ""Separate the whites and yolks."" In the case of the rotary beater, the photograph will show what that means. But a good many adults have to learn the difference between stirring and beating, between using an egg whole and separating white and yolk. A good deal of space is given to measurements; the same procedure could have been followed with other things. But if the book is used with an adult at first, and these discrepancies taken care of, the recipes in the main are good -- the directions clear and simple- the selection and balance sound- the photographs informative.