r 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.

[Illustration]

Man is a carnivorous production and must have
meals, at least one meal a day. He cannot live
like wood cocks, 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
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,