Part 8

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.

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 two young ducks, wash and dry out thoroughly; rub outside with salt and pepper--lay in roasting pan, breast down. Cut in half one good sized onion and an apple cut in half (not peeled). Lay around the ducks and put in about one and one-half pints hot water. Cover with lid of roasting pan and cook in a medium hot oven.

In an hour turn ducks on back and add a teaspoon of tart jelly. Leave lid off and baste frequently.

In another hour the ducks are ready to serve. Pour off fat in pan. Make thickening for gravy (not removing the onion or apple).

For the filling, take stale loaf of bread, cut off crust and rub the bread into crumbs, dissolve a little butter (about one tablespoon), add that to the crumbs. Salt and pepper to taste and as much parsley as is desired. Mix and stuff the ducks.

From the standpoint of Science, Health, Beauty and Usefulness, the Art of Cooking leads all the other arts,--for does not the preservation of the race depend upon it? L. P. K.

Blanquette of Veal

2 cups cold roast veal 3 teaspoons cream 2 teaspoons flour yolks of 2 eggs 20 or 30 small onions, the kind used for pickling.

Saute the veal a moment in butter or lard without browning. Sprinkle with flour and add water making a white sauce. Add any gravy you may have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4 of an hour on slow fire. Just before serving add yolks of eggs mixed with cream.

Cook for a moment, sprinkle with finely chopped parsley and serve.

Spitine

Cut from raw roast beef very thin slices. Spread with a dressing made of grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put all on a long skewer and brown in a little hot butter.

Risotti a la Milanaise

2 lbs. rice 1 chicken 1 can mushrooms 1 lump butter Parmesan cheese

Cut up chicken and cook in water as for stewing, seasoning to taste. When almost done add mushrooms and cook a little longer. Now put a large lump of butter in a pan and after washing the rice in several waters, dry on a clean napkin, and add to butter, stirring constantly. Do not allow it to darken. Cook about ten minutes and remove from fire. Take baking dish and put the rice in bottom. Now sprinkle generously with parmesan cheese. Cut chicken up and remove all bones, pour over rice and cook until dry, adding gravy from time to time.