CHICKEN GUMBO SOUP.—Fry a chicken, remove bones and chop chicken fine. Put in a kettle with two quarts boiling water, three large ears of corn cut from cob, six tomatoes sliced, twenty-four pods of okra cut up. Fry the corn, tomatoes and okra brown in the chicken drippings first, then add to the water and chicken with two tablespoons rice, pepper and teaspoon salt. Simmer one hour.—Mrs. Whitehead. Southern Cookery demonstration.
MULLAGATAWNAY SOUP.—Cut four onions, one carrot, two turnips and one head of celery into three quarts of liquor in which one or two fowls have been boiled; keep it over a brisk fire till it boils, then place it on a corner of the fire and let it simmer twenty minutes. Add one tablespoon of currie powder and one tablespoonful of flour; mix the whole well together and let it boil three minutes; pass it through a colander. Serve with pieces of roast chicken in it. Add boiled rice in a separate dish. It must be of good yellow color and not too thick. Half veal and half chicken will answer.—Mrs. Whitehead.
BOUQUET OF SWEET HERBS.—Two sprigs of parsley, two bay leaves, two sprigs of thyme, two of summer savory and two of sage. Tie the dried herbs with the parsley. Nice for seasoning soups and stews.—Contributed.
BOILED POTATO DUMPLINGS.—Grate several potatoes, add salt to taste, a little nutmeg, one egg and some bread crumbs browned in butter, a little flour and milk, add enough flour and milk so as to handle and make in balls. Drop into boiling salt water. When done brown some bread crumbs in butter and put over dumplings when on platter.—Mrs. Paul Leonhardy.
DUMPLINGS.—Two cups of flour, two teaspoons baking powder, one-half teaspoon salt, one cup sweet milk. Stir and drop from a spoon into chicken broth or boiling meat. Let boil fifteen minutes with cover off and put cover on and boil five minutes.—Mrs. A. McKay.
NOODLES.—Four eggs well beaten, one tablespoon water, 2 cups flour, one-half teaspoon salt. Work and knead together and roll out in very thin sheets; let them dry; roll up like jelly roll and cut into very fine strips; then drop into boiling salted water and boil ten minutes; or they may be boiled in soup and served with it. If wanted as a separate dish drain them in a colander and turn them into a dish. Fry bread crumbs in butter a light brown and turn them over the noodles and serve. These noodles can be fried in grease instead by cutting the sheets into strips two inches wide and four inches long, and dropping them into hot grease. Lift out and dredge with sugar. Both very nice.—Mrs. Paul Leonhardy.
OYSTER SOUP.—Heat one quart of milk with two large tablespoonfuls of butter. Heat a solid pint of oysters in enough water to cover them. Add one large teaspoonful of salt and a good deal of pepper. As soon as the oysters get plump and the gills "ruffle" add them to the hot milk. Stir in a cupful of crushed cracker crumbs and serve in soup plates or bowls, with oyster crackers.—Mrs. B. G. Whitehead.
RAISED DUMPLINGS.—Soak a cake of compressed yeast in a cup of lukewarm milk, together with a tablespoonful of sugar and a teaspoonful of salt. Sift a pint of flour into a bowl and stir into it a cupful of milk, an egg and the soaked yeast and work all thoroughly, adding gradually flour for a soft dough. Do not get it stiff. Cover the bowl and let the dough rise until it has doubled the original bulk. Flour the kneading-board and mold the dough into small biscuits. Let these rise for half an hour. Butter a large, round pan and set your dumplings within it, brushing each with melted butter on top. Pour in enough milk to reach halfway to the top of the dumplings. Set upon a brick in the oven and bake to a light brown. Eat with vanilla sauce or prunes.
NO. TWO.—Proceed as with No. 1, but instead of baking in the oven, put the dumplings into a steamer, not too close together. Allow for swelling. Cover with a close lid to keep in the steam. These may also be served with vanilla or with prune sauce.
NO. THREE.—Have ready a large kettle of boiling water, slightly salted, and after shaping the dumplings drop them carefully into this. Leave plenty of room to swell and puff. Or they may be steamed in clear soup. If you like you may try all of these recipes and still have enough dough left for a pan of biscuits.