wn with a book until
John Gilman arrived. She had a desire to study him for a few minutes.
She was going to write Marian a letter that night. She wanted to know
if she could honestly tell her that Gilman appeared lonely and seemed to
miss her. Katy had no chance to answer the bell when it rang. Eileen was
in the hall. Linda could not tell what was happening from the murmur of
voices. Presently John and Eileen entered the room, and as Linda greeted
him she did have the impression that he appeared unusually thoughtful
and worried. She sat for half an hour, taking slight part in the
conversation. Then she excused herself and went to her room, and as
she went she knew that she could not honestly write Marian what she had
hoped, for in thirty minutes by the clock Eileen's blandishments had
worked, and John Gilman was looking at her as if she were the most
exquisite and desirable creature in existence.

Slowly Linda climbed the stairs and entered her room. She slid the bolt
of her door behind her, turned on the lights, unlocked a drawer, and
taking from it a heap of materials she scattered them over a small
table, and picking up her pencil, she sat gazing at the sheet before her
for some time. Then slowly she began writing:

It appeals to me that, far as modern civilization has gone in culinary
efforts, we have not nearly reached the limits available to us as I
pointed out last month. We consider ourselves capable of preparing and
producing elaborate banquets, yet at no time are we approaching anything
even to compare in lavishness and delicacy with the days of Lucullus.
We are not feasting on baked swans, peacock tongues and drinking our
pearls. I am not recommending that we should revive the indulgence of
such lavish and useless expenditure, but I would suggest that if we tire
with the sameness of our culinary efforts, we at least try some of
the new dishes described in this department, established for the sole
purpose of their introduction. In so doing we accomplish a multiple
purpose. We enlarge the resources of the southwest. We tease stale
appetites with a new tang. We offer the world something different, yet
native to us. We use modern methods on Indian material and the results
are most surprising. In trying these dishes I would remind you that few
of us cared for oysters, olives, celery--almost any fruit or vegetable
one could mention on first trial. Try several times and be sure you
prepare dishes exactly right befo