A home economist of considerable experience has prepared this cookbook with people of retirement years in mind. It has a commonsense approach, in facing the limitations of budget, space, equipment, along with the importance of a simpler diet, proper balance, and variety. The menus and the recipes are scaled to two -- but can be used by the person living alone, since, throughout, the problem of leftovers is considered. (Very often where purchase of packaged meats, for instance, is suggested, left-over meats can be substituted.) An introductory section points the way to a sensible view on labor saving procedures and due regard to safety. The menus, while somewhat limited from the gourmet angle, meet the special needs of a majority of people in this age group. The niceties of more imaginative cooking, the greater use of herbs, spices and wine cookery could readily be added by the adventurous individual. This meets a real need.