THIS WEEK'S BOOKS
ONLY a hardy traveller could make use of all Major -Hugh Pollard's recipes in The Sportsman's Cookery Book (Country Life). Elk, bear and moose are not' easy to come by in English homes. But most of the dishes are made frOm the unconsidered small game of our own country, and gradually, as we -read the book, it seems to us more and more shameful that we are kept -with so little variety in our foods. Major Pollard writes, he tells us, for " bad lots who openly admit that they like the pleasures of the table and who enjoy lite." . He advises upon the Waterrail, " accounted the most delightful of all birds by epicures," the Godwit, and the Greenshank. Coarse fish have a chapter to themselves. But naturally the chief use of the- book is in the great number of methods Major Pollard gives for dealing with pheasants, partridges and grouse, hares and rabbits, salmon and trout, and such dishes. The book " presupposes that the reader has also. an available standard work on cookery at command for reference to commonplace sauces or ordinary detail." Aptly to hand comes. Warne's New Model Cookery, edited by Mrs. Wijey. It is a very full and comprehensive guide to the kitchen, with aearly seven hundred pages of receipts, additional information upon hints for good housewifery, and some three hundred illustrations.
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