The Field Food Editor of Farm Journal has collected these recipes to answer the demands of what she has found to be the three basic types of short-cut cooks: those who want to prepare last-minute meals in 30 minutes or less; those who like to prepare everything in advance; and those who prefer to spend a little time preparing dishes which will then cook or chill-unattended-for hours. The result is a collection of very ordinary dishes with the preparation time cut down by the use of dehydrated and condensed soups, all kinds of mixes, dehydrated potatoes, etc. (While these recipes are delightfully low in time and money, they are consistently very high in calories. Main dishes are highly starched casseroles, creamed, or breaded; vegetables, in sauces; pies have extremely rich fillings; salads, heavy with sour cream and mayonnaise dressings.) The only outstanding recipe ideas here are those for cakes and frostings, which offer truly ingenious suggestions for zesty additions to packaged mixes, cakes with baked-on frostings, and some tempting, jiffy fruitcakes.