The experienced cicerone (former food editor of House Beautiful, McCall's and writer of other cook books) gets together some 250 recipes of particular value today when there's a need for everything a second time around, be it stale bread or soured cream. There are opening and closing tables on freezing, measurements, etc.; and in between soups, meats, poultry and variety meats, game, dairy products, etc. You can convert just about anything into a second meal or a course thereof and Mrs. McCully's recipes, as you may remember, are most applicable for the average homemaker interested in saving time as well as money. ""Delicious foods"" they're not--satisfactory and satisfying they are.