THE BASIC COOK BOOK

Look at this as a new cook-book; but recognize the fact that it is an enlarged and revised edition of Good Cooking Made Easy and Economical (1933), and includes a new section on freezing methods and frozen foods, and recognition of pressure cooking as a method, and inclusion of improved equipment, changes in marketing conditions and new foods. It is exactly what the title indicates- a basic cook book, and an excellent choice for brides and beginners. Nothing is taken for granted. Terms- where possible- are not only defined but illustrated, sometimes by diagrams (unfortunately not always placed to best advantage), sometimes by process photographs. Charts give succinctly information on grades of canned goods; time table charts are in front and papers and ways to test foods for ""doneness"" in back end papers. There are charts too on measurements. And the recipes? Inclusion is very general; coverage adequate. There's nothing particularly stimulating to the imagination of the cook of long standing looking for new ideas. But for anyone who needs a first cook book, this is tops.