COOKING ALONE

Full of wit and period charm, first published in 1954, the author names her chapters after different types of solitary cooks. There is the Old Lady who cooks white fish to share with her pets; the Career Woman who feels she has deserved a roast chicken now and then; and the Happy Potterer who loves to experiment with unusual flavours such as Lamb Chop with Olives. Whether it's the problem of storing ingredients for one without them going to waste (The Batchelor) or the dilemma of keeping equipment to a minimum (The Bed-Sitter), the mood of the book is old fashioned and modern at the same time. Other than a surprising recipe for rabbit with aubergine, there is no trace of French or Italian cooking. Le Riche writes of semolina puddings and liver and bacon, of mutton broth and ways to jazz up a tin of fruit. Most of the characters have no fridge, so this is real old-school cooking. The Schoolboy Moocher and the Student make toffee and cakes over a ring heater and the Lonely Mother cooks snacks with toast, is intrigued by delicatessen varieties and cheese, revives leftovers by imagination and revives herself with stews and soups, then soliloquises on voluntary starvation and writes herself a menu. Brimming with entertaining anecdotes, top tips and evocative menus - Tipsy Cake anyone? Here are Pikelets and Pancakes, Egg Rum Froth, Spaghetti and Cheese, Roast Beef, Lamb or Veal, browning off the Pot Roast, Roast Vegetables, Creamed Spinach and the discovery of how pleasant sliced apple, orange, banana and gooseberries are in a salad with chopped onion and lettuce heart. A charming guide to the unexpected pleasures of dining solo. 137pp in facsimile reprint.