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I'd hoped this would fill a real need for a cookbook simplified enough in both recipes and procedure for the vast number of women doing their own work for the first time. It checks on the first count, but virtually ignores the need of explanation of procedure, assuming that routine (to the even half-trained cook) is understood by all. There are a few basic principles of equipment and planning succinctly set forth. The selection of dishes is basically simple, few tricky recipes, few off the beaten track -- and therefore soundly chosen for the cook's day off, but not varied enough for the adventurous housewife, who wants to step out and experiment. A section on ""Victory Aids"" indicates substitutes for sugar and butter etc., but I was impressed with the assumption throughout that cream -- yes, often ""heavy cream"" -- was a possible and procurable item. Good point in time tables for cooking meats and vegetables, charts for weights and measures. Good general coverage for the average household.

Pub Date: Nov. 24th, 1943
Publisher: Longmans, Green