This is the sort of cookbook one wants to have at hand in the kitchen when the urge to throw a big party and have something people will talk about, overcomes one. I've used lots of Marion Flexner's recipes from her Dixie Dishes -- and usually they turn out to be conversaion pieces and grand eating as well. She's learned a lot about presenting her facts and it shows in this book. Her ingredients are carefully listed; the order of procedure is sound -- with no afterthoughts; she indicates, in most cases, the number of servings (often differing sharply with the people who were originally responsible for the recipes). And-a factor too often ignored in cookbooks, she tells how long it will take before certain changes take place in cooking. (Well, I remember the time I made up my mind to use an oversupply of tomatoes for chili sauce- and labored far into the night because I assumed minutes were involved, when it was actually hours). No such gambles discernible here. There are delectable recipes throughout- not as an all-encompassing cookbook, but one that provides sufficient variety for the housewife who wants new (old and traditional, perhaps, but new to her) dishes, from ""sippages"" through soups, fish, etc. etc. to cakes, cookies and candies, preserves and pickles. Throughout there are side notes on people and places, often with a nostalgic effect if you know your Kentucky. There are amusing and characteristic side remarks- the author speaking. There are valuable hints on the fine art of being a good cook. A book to read- as well as to put to use. Mrs. Flexner has made a name for herself wherever gourmets gather to discuss famous cooks. And Duncan Hines endorsement will introduce her to many who might not qualify at those select gatherings.