DOMESTIC science and art, so far as they relate to cookery, are here combined to produce an educational and practical course of work. The book is not merely a collection of recipes, but a guide to the experimental study of principles and their application in the selection and preparation of food. The instructions for experiments and other work are explicit, and much arood advice is given as to the conditions of healthy living and intelligent housecraft. Unfortunately, as many of the terms used in describing the utensils and ingredients required are unfamiliar in British homes and schools, the book is at a disadvantage on this side of the Atlantic, though its merits are many.
