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.