JULIA C. LATHROP.

[Illustration]

Glen Ellen,
Sonoma Co., California.
YACHT ROAMER
November 5, 1914.

Editress Suffrage Cook Book:

Forgive the long delay in replying to your letter.
You see, I am out on a long cruise on the Bay of
San Francisco, and up the rivers of California,
and receive my mail only semi-occasionally. Yours
has now come to hand, and I have consulted with
Mrs. London, and we have worked out the following
recipes, which are especial "tried" favorites of
mine:

Roast Duck

The only way in the world to serve a canvas-back or a mallard, or a
sprig, or even the toothsome teal, is as follows: The plucked bird
should be stuffed with a tight handful of plain raw celery and, in a
piping oven, roasted variously 8, 9, 10, or even 11 minutes, according
to size of bird and heat of oven. The blood-rare breast is carved with
the leg and the carcass then thoroughly squeezed in a press. The
resultant liquid is seasoned with salt, pepper, lemon and paprika, and
poured hot over the meat. This method of roasting insures the maximum
tenderness and flavor in the bird. The longer the wild duck is roasted,
the dryer and tougher it becomes.

Hoping that you may find the foregoing useful for your collection, and
with best wishes for the success of your book.

Sincerely yours,
JACK LONDON.

[Illustration]

Veal Loaf

3 pounds Veal
1/4 lb. Salt Pork
1 teaspoon salt
1/4 teaspoon pepper.
Of the following mixture
1/4 teaspoon sage, thyme, and sweet marjoram
2 eggs
1 cup stock. If not procurable use 1/2 cup water and 1/2 cup milk
3/4 cup bread crumbs

Have meat ground fine as possible. Then mix thoroughly with the herbs, 1
egg, pepper and salt, 1/2 cup stock and 1/2 cup crumbs.

Form a loaf and brush top and sides with the second egg. Now, scatter
the remaining 1/4 cup of crumbs over the moistened loaf.

Place in a baking pan with the 1/2 cup of stock and bake in a moderate
oven three hours, basting very frequently, and adding water in case
stock is consumed.

Ducks

Take t