The Director of the Boston Cooking School has built a new sort of cook book around menus for every sort and kind of occasion which might confront the hostess. Following the menus, which are keyed to the recipes, come successive chapters, from hors d'oeuvres to desserts. Small space is given to beverages --but suggestions of what to serve with drinks will prove helpful. This is not a stunt cookbooks -- nor a cookbook for the sophisticated professional chef. Rather is it a ""home cookbook"" for the hostess who wants to make an art of her table, but does not care to go in for foreign foods or freak cookery.