Chiefly a series of suggested menus, complete with timetable, for preparing very simple, kid tested meals -- sandwiches with fruit and cookies, chile with bread and salad, franks with green beans, etc. -- for both family consumption and such wholesome occasions as ""before folk dancing"" or ""after the baseball game."" There is an appended nutritional table taken from a USDA bulletin (but no guide to interpreting all the data) and a rudimentary ""nutrition note"" (""sugar, syrup, james, jellies and honey are sources of energy. . . from the milk and dairy group we receive calcium and protein. . . serve fruit uncooked and unpeeled whenever possible. . ."") after each menu. Naively, Paul suggests using bread and rolls made with enriched flour ""for better nutrition"" (though commercial flours and breads are routinely labeled enriched and still a far cry from good nutrition) and her heavy use of canned and packaged ingredients belies her claim to concern for food value. Nor will children learn anything about cooking here; there isn't a menu that gets by without canned, packaged or ""instant"" ingredients and the very few real recipes included are either gimmicks like ""mock tamale pie"" or kids' cookbook standards like chile con carne.