fried chicken.
1 quart okra, cut up.
1 onion.
1 bunch parsley.
Few celery tops—fry all together. Put in one quart skinned tomatoes.
1½ gallons water, boil to ½ gallon.
Teacup of wine after taking from the fire.—Mrs. R. A.
Gumbo Soup.
Fry two fowls, old or young, with parsley, pepper, salt, onion, lard or bacon.
Put it in the pot with water sufficient for the soup. One quart sliced okra, scrap of ham or fried sausage to boil with it.
Sassafras Gumbo is made in the same way, except after the fowl has boiled until the flesh has left the bone, just before taking off the fire, stir in one tablespoonful sassafras flour. Oysters are a great improvement to sassafras gumbo. Gather the sassafras leaves green, and dry in the shade, as sage; when thoroughly dry, rub through a sieve and bottle and cork tightly. It is nice in beef soup instead of okra.—Mrs. T.
Fine Vegetable Soup.
Put on two pounds of fresh beef, or a good-sized chicken, or ham bone if you have it, early in the morning. Put your boiler on filled with water. Keep boiling, and when boiled down, about one hour or more before dinner, add:
Grated lemon peel.
6 ears corn.
1 dozen good tomatoes.
Beans.
1 small head of cabbage.
A few Irish potatoes.
Sweet herbs, pepper and salt to the taste.
A few leaves of dried sassafras rubbed up will improve the taste. Serve hot with toast, a small quantity of sugar and vinegar. Boil till thick.—Mrs. Dr. L.
Vegetable Soup.
Before breakfast, wash a beef shank in several waters, break the bone, and put it in a large pot of cold water. Keep it steadily boiling until one hour before dinner, when the following vegetables, previously prepared, must be added to the soup after it has been carefully skimmed of all grease, and strained.
1 quart peeled and chopped tomatoes.
1 pint lima or butter beans.
1 pint grated corn.
1 pint chopped cabbage.
1 pint sliced Irish potatoes.
1 sliced turnip.
1 carrot.
A little minced onion.
Parsley.
1 tablespoonful pepper sauce.
1 heaping tablespoonful flour rubbed into—
1 teacup milk.
1 teacup brown sugar.
1 teaspoonful black pepper.
Boil an hour: thicken with mixed milk and flour, and serve.
A piece of middling, bacon, or any other kind of meat, may be used instead of the beef shank. The best meat of the shank may be freed from gristle, chopped fine and made into a nice stew by adding
1 grated turnip.
1 mashed potato.
1 tablespoonful pepper sauce.
1 tablespoonful made mustard.
1 tablespoonful butter.
1 teaspoonful celery seed.
1 teaspoonful fruit jelly.
1 teacup milk.
Minced onion and parsley.
Boil up and serve.—Mrs. S. T.
Tomato Soup.
Take one quart ripe tomatoes, peeled and chopped up, or a three-pound can of same, put in an earthenware baking dish with
1 pint grated corn (or, if in winter,
dried corn prepared as if for the table), and add—
1 teacup sugar.
1 teacup grated cracker.
1 teacup butter.
1 teaspoonful black pepper.
2 teaspoonfuls salt.
Set this in a hot oven with a tin plate over it to prevent browning. Have ready, in a porcelain kettle or pan, two quarts new milk boiling hot. When the tomatoes and corn are thoroughly done, stir in one large Irish potato mashed smooth, a little minced onion and parsley, and pour into the boiling milk and serve.—Mrs. S. T.
Tomato Soup.
A shin of beef, season to your taste with all kinds of vegetables:
Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn, butter beans and celery.
When nearly done, take vegetables out and mash them well, and also cut the beef up fine. It is best to season with salt and pepper when you first put it on. The beef should be put on very early.—Mrs. J. L.
Clear Tomato Soup.
1 large can tomatoes.
1 beef shin.
1 bunch soup herbs.
1 gallon water.
Boil eight hours, stir and skim several times. Strain through wire sieve, add one tablespoonful Worcester sauce and same of brown sugar. Serve with dice of toasted bread; pepper and salt to taste.—Mrs. R. R.
Asparagus Soup.
Cut the asparagus into small pieces and put on to boil in salt water, with slices of middling; just before dinner, taking it off, beat four eggs and stir in one pint milk or cream, a piece of butter. A piece of veal may be boiled with it, if you wish meat.—Mrs. H.
Asparagus Soup.
Parboil the asparagus with as much water as will cover them; then pour the water and asparagus into milk, then add butter, pepper and salt, also bread crumbs, and boil until the asparagus is done.—Mrs. S.
Pea Soup.
Soak one pint of split peas in water for twelve hours; drain off the water, put the peas into a saucepan with three pints cold water, one-half pound bacon, two sprigs of dried mint, a bay leaf, some parsley, an onion stuck with one or two cloves, some whole pepper, and salt to taste.
Let the whole boil three hours, then pass the purée through a hair sieve; make it hot again and serve with dice of bread fried in butter.—Mrs. A.
Green Pea Soup.
Boil one quart peas in two quarts water, and two thin slices bacon. When done mash through a colander; then put back in the same water, throwing away the slices of bacon. Season with pepper, salt, spoonful butter rolled in flour.
Boil well again. Toast some bread and cut in slices, and put in the tureen when the soup is served. The hulls of green peas will answer; boil them well with a few peas, then season as above and boil. Two hours will be enough to boil green pea soup.—Mrs. W.
Green Pea Soup.
Boil half a peck of peas in one and a half gallons water, till perfectly done. Take out, mash and strain through a colander, then pour a little of the water well boiled over them, to separate the pulp from the hull. Return it to the water they were boiled in; chop up one large or two small onions; fry them in smallest quantity of lard, not to brown them. Add this with chopped thyme, parsley, pepper and salt.