MUCH DEPENDS ON DINNER

There are plenty of suggestions here for varying timeworn meals and menus and re-vamping old standbys. Bread, rice, legumes, soups, sauces, preserves, herbs, pasta, etc., are given a fresh, attractive appeal in the uses she puts them to, and her enthusiastic accounts of the things she has learned about foods should provide fresh fields for the adventurous cook. A goody on goodies.