Part 3 (1/2)

1 ten or twelve pound ham 1 1/2 lb. brown sugar 1 pint sherry wine (cooking sherry) 1 cup vinegar (not too strong) 1 cup mola.s.ses cloves (whole)

Scrub and cleanse ham; soak in cold water over night; in morning place in a large kettle and cover with cold water; bring slowly to the boiling point and gradually add the mola.s.ses, allowing 18 minutes for each pound. When ham is done remove from stove and allow it to become cold in the water in which it was cooked.

Now remove the ham from water; skin and stick cloves (about 1 1/2 dozen) over the ham. Rub brown sugar into the ham; put in roasting pan and pour over sherry and vinegar. Baste continually and allow it to warm through and brown nicely. This should take about 1/2 hour. Serve with a garnish of glazed sweet potatoes. Caramel from ham is served in a gravy tureen.

Remove all greases from same.

This is a dish fit for the greatest epicure.

[Ill.u.s.tration]

Man is a carnivorous production and must have meals, at least one meal a day. He cannot live like wood c.o.c.ks, upon suction. But like the shark and tiger, must have prey. Although his anatomical construction, bears vegetables, in a grumbling way. Your laboring people think beyond all question. Beef, veal and mutton, better for digestion. Byron.

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 1/4 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 WAs.h.i.+NGTON

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.

[Ill.u.s.tration]

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