A dressing up of familiar materials in this series of recipes and menus, designed to take the creaking out of household machinery and provide time for the hostess to enjoy her mealtime guests. Explicit measures of ingredients, timing and temperatures, this fills the needs of a beginning cook and provides sufficient variations for the experienced. In the meat dishes there are meatballs, pies, loafs, stews, with and without wine; there are fish, egg, rice, spaghetti and vegetable dishes; desserts; to feed from four to eight. There are short cuts, and the results have been tested not only by the author but by her friends. The only drawback, which is the current shortages and points question, is not a real hinderance since the value in this is in the possibilities of early preparation and planning of the concoctions and their serving. Plenty of business women and family cooks will appreciate the relaxation this offers.