Two companionable women in the know exercise nagging doubts about the home freezer and proffer facts, cheer and a freezer full of food ideas. Yes, it's better to thaw food before cooking; no, you may not freeze an item indefinitely; no, you do not cut vents in a pie before freezing. Some marvelous extras -- a full four weeks of menus, recipes for instant gourmet guest tneats, and, at last, a paragraph devoted to Just what is a shallot! The recipes here lean toward the wholesome grandmother variety, and respectfully handled fresh produce. With information on freezer buying and upkeep, stocking, packaging, etc. this is neat and complete.