SOUTHWEST COOKERY, OR AT HOME ON THE RANGE
By
Author of many books dealing with the West, Mr. Wormser has rounded up some hot, hearty dishes from the Southwest, for the purposes of this book defined as Arizona and New Mexico. Reading through these very tempting recipes one is assaulted pleasantly by the popping of hot oil, grating of chile (not closely related to chile powder which makes a dish too hot), and simmering of rich, compatible broths and meats. The appetizers and salads, may prove to be a revelation to Eastern hostesses who are not members of the Heartburn Club of America. Vaquero vittles of an appealing variety.