BRADSHAW, George & NORMAN, Ruth [181] pp.M. Barrows and Company19629 1/2" x 6 1/4" VG/ VG If amusing prose and interesting recipes can offset an occasional lapse from strict fact, then the newly published "Cook Until Done" (M. Barrows & Co.) is well worth its price. The book was written by George Bradshaw and Ruth Norman Mr. Bradshaw sup-plying the entertaining words and Miss Norman contributing most of the recipes. The latter are in narrative form, so that the book can be read like a novel if one has the mind. It may upset the devotees of strict hygiene to be told to drain salad greens on a copy of this newspaper. And it may annoy high-temperature soufflé devotees to hear that the dish must always be cooked at 350 degrees. On the other hand, it would be difficult to resist the temptation to try a recipe for chicken and almond soufflé― even after learning many of the pitfalls of this type of cookery. One of Mr. Bradshaw's few contributions in the form of actual recipes is incomparable. This is how he describes his first tangle with a gift of steak: A Quick Char "Just what decided me to cook it myself, I do not remember-probably a pitcher of Mar- The oven was good and hot, for I had had the chambermaid light it at 5, when she went off duty. "So, I opened the door of the broiler and put the steak under! the gas," he continued. “I then went into the living room and had a cigarette, or part of one. This would take, I should think, about three minutes. I then went back to the kitchen. The entire place was in flames. "Now here is where my recipe becomes a little inexact," Mr. Bradshaw adds. “I do not know precisely how long that kitchen was on fire. I did not look at my watch. But I do know that when things had quieted down enough for me to get the broiler door open, the steak was perfectly done. Charred black on the outside, red rare on the inside. I have never tasted a better."
