COOKING BY THE CLOCK,

by Jean andClarke Mattimore '38. Farrar, Straus 6- Co.,1948. pp. 250. $3.00.

What a tragedy this book did not come in time for a February review. It is the ideal gift for sweethearts and young wives, those Lovelies who still have Valentines sent them. Cooking by the Clock is not like Henri's culinary raptures, nor Shand's hardboiled epicurean philosophies. Neither does it suggest the homely fragrance of The Country Kitchen —it's just a different guide to gastronomy. Step-by-step processes are carefully considered: Timing, Staples, Shopping Lists, Utensils all are accurately compiled. For beginners it is as useful as Caroline King's Cook Book which deals so competently with methods. Let brides (and their husbands) read, mark, learn and inwardly digest this capable advice, and they'll be expert enough to emulate Francatelli and Escoffier—in the meantime eating exceedingly well. I especially recommend to husbands the chapter on "Carving, the Curse of Mankind." What this information—had we possessed itwould have saved O ...'s nerves—and my tablecloths! Moreover, any girl could benefit by the "General Cooking Information and Helpful Hints." You're instructed, even, in the gentle art of breaking and separating an egg. Believe me, some people still don't know—l've had them in my kitchen. The menus are simple, good and beckoning, and although you'll judge from them that the Mattimores are young enough to enjoy goodies (mashed sweet-potatoes with marshmallows) you'll realize, too, that they are wise enough to advocate real olive oil. And the book is written with a pretty wit. "When a meal falls fiat on its face—you'll have days like that—don't let it worry you. Do one of these three things:

1. Give it up and go out to dinner. 2. Have three cocktails and start over. 3. Open a can of beans."

Some wise person once defined domestic bliss as two pairs of slippers on a fender. I wonder if two pairs of hands at the kitchen stove isn't equally true.