MOCK CHICKEN GUMBO
Chop fine a quarter of a pound of cold cooked ham, and fry in butter with an onion. Add a can of chicken, half a cupful of stewed tomatoes, a can of okra, one cupful of chicken stock, and boiling water to cover. Boil for fifteen minutes, and thicken with a tablespoonful each of butter and flour, blended with a little cold stock. Season to taste, and serve with boiled rice.
CREAM SOUPS
CREAM OF ASPARAGUS
Prepare according to directions given for [Cream of Celery], using two cupfuls of asparagus. Add a tablespoonful of whipped cream and a few of the cooked asparagus tops to each plate of soup.
CREAM OF BARLEY
Prepare according to directions given for [Cream of Celery], using one cupful of cooked barley and an extra cupful of milk. Season with curry powder, celery salt, and minced parsley.
CREAM OF CELERY
Melt one-fourth of a cupful of butter, and add one-fourth of a cupful of flour. When thoroughly blended, add two cupfuls of cold milk, cook and stir until thick. Cook a large head of celery, cut fine, in boiling water until tender, and rub through a sieve. Measure the pulp and add enough of the water in which it was cooked to make two cupfuls. Add to the thickened milk, season with salt and pepper, and if too thick, dilute with boiling milk, or stock, to the proper consistency.