The Pytchley book of refined cookery and bills of fare

9d.) — follow next ; and the series concludes with recipes for grilled and devilled chicken or turkey, and for pigeon pie, in the completion of which the necessity of following the sound practice of pouring flavoursome gravy through the hole in the crust of the baked pie is enforced. “ This little book, as will be seen, is intended for the ready and managing housekeeper. But a Vatel may not find many of its suggestions beneath his notice.” FOURTEENTH THOUSAND. NATIONAL TRAINING SCHOOL FOR GOOKERY: CONTAINING Lessons on Cookery ; forming the Course of Instruction in the School. With List of Utensils necessary, and Lessons on Cleansing Utensils. Compiled by R. O. C. Large Crown 8vo, 8s. “Asa Christmas present a hook upon cookery obviously has many and appropriate recommen- dations. In the 1 Official Handbook ’ there are, for instance, some very lucid and explicit directions for the making of a plum-pudding, merely to read over the ingredients for which has a tendency to make the mouth water. The cost of this article of luxury is, however, something over 4s.— a large sum for poor people to disburse even on unusual occasions of festivity. A book such as this will, it is probable, be appreciated mostly by those to whom economy in the kitchen is a matter of serious consideration. Turning, therefore, to another page, it is gratifying to find that it is possible to provide, at the cost only of nd., not quite so rare a dainty, perhaps, but a good solid one, three- quarters of a pound in weight. Many other dishes, too, are here set forth, which read as though they should taste well, and the preparation of which need not alarm the thriftiest, Ihe good point about the book is that it presupposes complete ignorance on the part of the pupil ; nothing is left to haphazard : every quantity is given in its exact and due proportion, and the price of each ingredient carefully set down. All these lessons, moreover, have been practically tested in the Nationa Training School and may therefore be accepted in good faith. It is not, however, to he supposed tha any cunning recipes of rare and costly dishes are to be found in this book ; the first principles o good cookery is the lesson it professes to teach, and certainly the method of tuition is direct and easy to follow.*' — The Times . THE PYTCHLEY BOOK OF REFINED COOKERY. 13 PATENT POTATO STEAMER- Received Honourable Mention at the National Health Society’s Exhibition, June, Certificate of Merit, British Sanitary Exhibition, Dublin, October, 1884. Bronze Medal, International Health Exhibition, 1884. •SOltlNG- fiTEAMlNQ-i OPINIONS OF THE PRESS. *' From experiments made it is found that all sorts of Potatoes can be cooked with certainty and satisfaction in this steamer.’’ — The Ironmonger. “Experience has proved that this Steamer is admirable in operation, and there is no class of Potatoes which cannot be successfully cooked by its means ” — The Merchant. “The apparatus before us simply and easily takes the place of experience, and the Potato has not yet been grown that cannot be cooked to perfection in it by the humblest culinary assistant.” — Sanitary Record. “We have tried this simple and useful invention. . . . Potatoes cooked in this way are cer- tainly more pleasant to the taste ; and, what is vastly more important, they are more digestible than when simply boiled.”— Health (Edited by Dr. Andrew Wilson).