COOKING FOR COMPANY by Ruth Mills Teague
Kirkus Star

COOKING FOR COMPANY

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KIRKUS REVIEW

This has many of the elements that make the old favorite Thoughts for Food a bonanza for the bored housekeeper. It has, in addition, the factor of a realistic look at the problems of the servantless house, the overcrowded life. Here a housewife analyzes her own procedures in acquiring the reputation of being a hostess supreme. This is not a book for the beginning cook -- nor for the home run on very economical lines. Nor is it -- except in occasional spots- for the girl with a job that keeps her away from home until five o'clock and after. For the whole series of delectable menus, the year round, is based on the pre-preparation pattern that permits smoothly correct or unobtrusively casual service of an unhurried hostess, when the party time comes. A certain amount of equipment in the way of electric warmers for dining room service, a cooperative family or temporary kitchen aid, are assumed. The arrangement of menus, with accompanying recipes, is carefully planned to take care of every contingency, all kinds of parties, indoor entertaining and outdoor, table service or buffet. There are an unusual number of dishes that are sure conversation pieces; but very few of them are easy or quick. They take planning- preparation the day before in large part- and a kitchen supplied with herbs, spices, seasoning, wines, and so on. (Also fairly elastic pocketbook -- though there are some menus that the budget-minded housewife can adjust to meet her needs). Suggestive, imaginative, fun.

Pub Date: Feb. 27th, 1949
Publisher: Random House