THE NEW CRUISING COOKBOOK. EASY-TO-COOK MEALS ON A TWOBURNER STOVE.

By Russell K. Jones'20 and C. McKim Norton. New York:W. W. Norton & Company, Inc., 1960.Revised Edition, 1969. 304 pp. $5.95.

In addition to more than 350 recipes, The New Cruising Cookbook contains much valuable information and many excellent suggestions and helpful hints for any hardy person with a boat large enough to accommodate a two-burner cookstove. Specific instructions are written into the recipes to enable anyone without cooking experience to prepare snacks or meals that are tempting, tasty, and filling.

Foods, listed alphabetically in the index, start with "Almonds and Cream Cheese Sandwich Filling" and end with "Yams." "For a Bad Cough" sounds especially good and, according to the book, may be used several times a day. The recipes are all geared to serve four people. The tables of handy equivalents of measure, cooking times, and pressure cooking times are very helpful.

Several pages are devoted to suggestions for the galley with a comparison of stoves, types of fuel, and cooking and table gear, as well as comments about essential and recommended equipment, stowage, and other problems arising in cramped quarters.

Eight pages are devoted to menus for a sixteen-day coastal cruise for four persons with the shopping list of necessary amount and there is even a food list for a three week ocean cruise with seven on board The seven pages of "Hints and Short Cuts" are informative and practical not only on the boat but also in the home.

Whether you are a new sailor or an "Old Salt," we suggest that you get a copy 0f The New Cruising Cookbook before you start on any cruise this summer and keep it on board for handy and quick reference. A second copy in the home will help you plan meals for the next cruise, and you may want to try some of the recipes before you start The book should also be valuable for campers.

"Old Salts," Mr. and Mrs. Bowen of Rockport, Mass., own a 32-foot sports fishermansleeping seven and a 28-foot cruiser sleeping five.