THE SELECTOR, AND LITERARY NOTICES OF _NEW WORKS_.

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FRENCH COOKERY AND CONFECTIONERY.


Monsieur Ude, who is, unquestionably, the prince of gastronomers, has
just published the tenth edition of his _French Cook_, of which, line
upon line, we may say, _Decies repelita placebit_; and Jarrin, the
celebrated _artiste en sucre_, has also revised his _Italian
Confectioner_, in a fourth edition. We should think both these works
must be the literary furniture of every good kitchen, or they ought
to be; for there is just enough of the science in them to make them
extremely useful, whilst all must allow them to be entertaining.

A few years ago, Mrs. Glasse ruled the roast of cookery, and not a
stew was made without consulting her invaluable book. Whilst we were
embroiled in war, her instructions were standing orders, but with the
peace came a host of foreign luxuries and fashions, among these,
_Cookery from France_. Hence the French system became introduced into
the establishments of the wealthy of this country, to which may be
attributed the sale of nine editions of M. Ude's work; for it is
strictly what it professes to be, "A System of Fashionable and
Economical Cookery, adapted to the use of English Families." The tenth