An unprepossessing looking book which I found well worth while. The author is ""Jane Holt"", food editor of the New York Times. While the general outline of her book follows more or less routine lines of planning the marketing, buying with an eye to good values, balanced nutrition, local foods which do not bear long transportation liabilities, and following leads in daily food columns -- the details of the book are sound, and challenge the intelligent housekeeper to wise use of the household budget. Discusses meats, fish, milk and eggs, prepared and packaged and canned foods, the wheres, whys and hows of modern nutrition. The sections on shortages and substitutes are particularly good and give constructive advice we are going to need increasingly. The last part of the book gives recipes which tie in with the general chapters that precede it. The title is misleading, as the book is not a menu nor cookbook primarily.