Here is a ""mix and serve"" handbook for the harassed housewife, confronted with extra guests, no time, and a reputation to sustain. In the main, the dishes are supplementary to a main dish, but one could sily build a whole succession of meals- over a hot and crowded week end with scarcely more than the time needed to assemble ingredients and put them together. This goes for the whole gamut:- hors d'ocuvres, soups, fish, eggs, breads, meats, poultry, vegetables, relishes, salads, sauces, desserts, beverages, rice and pastas. Cannel foods, frozen foods, leftovers these play a major role. And what cooking is involved is rarely more than boiling an egg or heating the combined ingredients in a sauce. Here are recipes to save time, effort, even expense, and due attention is paid to diet problems. Occasionally the author goes out for specialities- as with five ways of preparing Beefsteak Tartar. It is an original book, with lots of provocative ideas- and should be an excellent supplement to any well equipped kitchen bookshelf, as well as serving a with the limited facilities of the occasional ""cook"".