Hilda's "where is it?" of recipes

The Sunday Times says :— " Urder this very curious tide, Miss Hildagonda J. Duckitt has written one of the most delightful volumes of recipes ever printed. How many are there who have travelled that do not regret, when back in London, that they neglected to take the receipt of ' that delicious vegetable curry at Colombo,' that green tomato omelette at the Mauritius, that kidgeree in Bombay, that something-or-other toasted somewhere, and never forgotten? Their number must be very great, and it is by this regretful and regretting multitude that Hilda's volume will be most warmly welcomed. Here they will find how to prepare those acid-sweet apricots the Persians bring down into the plains of India for sale, the ' sambal,' or green chutney which makes the dishes of the Malays so appetising, the ' sasatees ' that, steaming on their skewers, rejoice the picknickers at the Cape, and scores of other dishes which the wanderer on the face of the earth will recognise as old friends with pleasure. The home-stayer, too, will do well to experiment in them, in spite of their fearsome names ; but these same names are most quaintly exorcised and made comfortable and homely by the writer's little notes." The Morning Post says: — "Hilda's 'Where Is It?' of Recipes may be recommended as containing clear directions for the preparation of many delicacies for the table. The recipes include Cape, Indian, and Malay dishes and preserves, some of which are as good as they are rare. Space has also been found for other matters besides eatables, and the possessors of this small volume will find themselves provided with directions for polishing furniture, cleaning materials, and administering homely remedies to the sick." The Cape Argus says : — " Admirable book . . . compiled by somebody who knows all about it." The Wynberg (South Africa) Times says:— "This work cannot fail to prove eminently useful to every intelligent housewife who is fortunate enough to become possessed of a copy. . . . The book is of a thoroughly practical character, and written in an easy, pleasant style." The Saturday Review says : — " A capital book ... a most interesting collection . . . much is new, and what is not is often newly put." The Princess says : — "A book of novel arrangement. . . . There are instructions in this book that, I suppose, it would be a thousand chances one would ever meet elsewhere, some of them as old as a century, and it should certainly be added to the collections of every housewife. " Vanity Fair says : — "The author lives at the Cape, and has collected from various sources — the majority of them the archives of her own family — valuable old recipes, owned and practiued by the Malay, Indian, and French cooks, whom it was the custom of Cape families of Duich descent to employ. Attached to the book is a pencil, intended to do duty on the blank pages left for the purpose of memoranda writing, where recipes from other sources may be committed to paper." Cornell University Library TX 725.S6D825 Hilda's "where is it?" of recipes :conta 3 1924 001 699 267