The Suffrage Cook Book

by Unknown

Daube

4 lb. rump (Larded with bacon)

2 large onions

2 tablespoons flour

1 small can tomatoes

1 cup water

1 clove garlic

2 sprigs thyme—1 bay leaf

¼ sweet pepper

several carrots

parsley

First fry meat, then remove to platter. Start gravy by first frying the onions a nice brown; then add flour and brown; drain the tomatoes and fry; add rest of ingredients; put meat into this and let it cook slowly for five to six hours.

---

U. S. DEPARTMENT OF LABOR CHILDREN'S BUREAU WASHINGTON November 24, 1914. Editress Suffrage Cook Book: Your letter of November 21st is received. Will the following be of any use for the Suffrage Cook Book? Is it not strange how custom can stale our sense of the importance of everyday occurrences, of the ability required for the performance of homely, everyday services? Think of the power of organization required to prepare a meal and place it upon the table on time! No wonder a mere man said, "I can't cook because of the awful simultaneousness of everything." Yours faithfully, Julia C. Lathrop.

---

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.

---