Recipes, Please!

Letter to the Editor.

JUST a suggestion that might be of use to some of your readers.

Cooking, or getting a change of food, in some of these Islands, is a pretty hard proposition at all times. Here in Mauke we see fresh meat when a steamer calls —which is only about three times a year now—and sometimes a little when a schooner calls. But if the schooner hap pens to call at other Islands first, we do not get our meat.

This is not a good Island for poultry or pigs. They thrive well enough, but other people are as fond of them as the owner. We get deep sea fish, and most of the usual native vegetables.

What I wish to suggest is that some of the ladies who have been in the Islands, and have had native cooks, should write each month a few useful hints on simple cooking, where nearly all food comes out of the good old tin.

I am, etc.,

E. C. Vellenoweth.

Mauke, Cook Is., 9/10/’33.

Mr. Harry Shapiro, anthropologist on the staff of the American Museum of Natural History, New York, arrived in Tahiti by the “Maunganui” recently, to complete certain investigations begun on his last visit. He is accompanied by Mr.

Rosswell Miller, who brought an equip ment for the taking of under-water pic tures, and who has been operating chiefly in Moorea, where the lagoons have bot toms of white sand, and the general con ditions appear to be more suitable for his work than in Tahiti,