You now have a delicious and nutritious broth, without seasoning of any kind, which will keep in cold weather four or five days. In warm weather it must be returned every second day to the pot, brought to a boil and skimmed and then left to cool and finally put in the ice box. Small portions of meat, ham, any trimming and bones that have accumulated may be added. Chicken feet, scalded in boiling water to loosen the outer skin, which must be peeled off, together with the giblets of fowl, may be added to the stock pot. Seasoning and the addition of vegetables cause it to sour. Many varieties of soup are possible with the use of this stock.
OYSTER GUMBO
Mince two medium-sized onions very fine and then place in a saucepan and add
One pint of hot water,
One pint of oyster liquid,
One pint of milk.
Bring to a boil and cook for five minutes. Now add
One-half cup of flour dissolved in
One-half cup of milk.
Stir well until it reaches the boiling point, and then add