Gumbo
- 1 fowl
½ cup salt pork fat
1 sliced onion
salt
2 cups strained tomatoes
12 okra pods sliced
1 teaspoon sassafras powder
cayenne
Dress the fowl and cut in pieces for serving. Pour pork fat into frying pan, when hot add onion, seasoned fowl, and cook until fowl is brown and tender; add remaining ingredients and cook one hour.
Oyster and Clam Chowder
- 4 cups clams
½ cup onion
2 cups potatoes
3 cups tomatoes
salt, cayenne
4 cups oysters
2 tablespoons butter
2 tablespoons flour
½ cup salt pork fat
Worcestershire Sauce
1 cup water
Parboil potatoes. Remove heads from clams. Put pork fat in kettle, add onion, soft part of clams, potatoes, tomatoes, and water. Cook slowly one hour. Melt butter, add flour, and add to clam mixture. Cook five minutes, add seasonings and oysters; serve as soon as oysters are heated through.
Crab Bisque
- 4 boiled crabs
3 cups milk
½ cup chopped onion
2 tablespoons flour
1 green pepper chopped
2 tomatoes
4 tablespoons butter
salt, pepper and cayenne
½ cup croûtons
Melt butter; add onion and pepper, and cook five minutes; add flour; when well blended add tomatoes cut in pieces; cook two minutes; add scalded milk and crab meat; cook until heated through, season, pour over croûtons, and serve.