large bunch savory herbs.
1 head celery.
2 turnips.
6 or 8 cloves, and ½ teaspoonful peppercorns.
Stew these gently from three hours to three and a half hours. If the tails be very large, lift them out, strain the liquor and strain off all the fat. Cut the meat from the tails and put it in two quarts or more of the stock. Stir in, when this begins to boil, a thickening of arrow-root or of rice flour, mixed with as much cayenne and salt as may be required to flavor the soup, and serve very hot.—Mrs. P.
Chicken Soup.
Put on the chickens with about three quarts water and some thin slices bacon. Let it boil well, then put in:
A spoonful butter.
1 pint milk.
1 egg, well beaten.
Pepper, salt, and celery or celery-seed or parsley.
Let all boil up. Some dumplings made like biscuits are very nice in it.—Mrs. W.
Roast Veal and Chicken-bone Soup.
Boil the veal and chicken bones with vegetables, and add one handful maccaroni, broken up fine. Boil the soup half an hour. Color with a little soy or catsup.—Mrs. S.
Chicken Soup.
Put on the fire a pot with two gallons water and a ham bone, if you have it; if not, some slices of good bacon. Boil this two hours, then put in the chickens and boil until done: add one-half pint milk and a little thickening; pepper and salt to the taste. After taking off the soup, put in a piece of butter size of an egg. Squirrel soup is good made the same way, but takes much longer for a squirrel to boil done.—Mrs. P. W.
Giblet Soup.
1 pint dried green English peas.
1 pound giblets.
1 dozen cloves.
1 small piece red pepper.
Nearly 1 gallon water.
Boil peas slowly seven hours. Add giblets, spices, and salt to taste, two hours before dinner. When peas are dissolved, strain through sieve; cut giblets into dice and return to soup; boil up and serve. Will be enough for six or eight persons.—Mrs. R. R.
Okra Soup.
1½ gallons water.
2 quarts young okra, cut very fine.
2 quarts tomatoes.
Onions, prepared as for pea soup.
Pepper; salt.
1 large spoonful butter.
Add the tomatoes about twelve o'clock. Put the soup on early in the morning.—Mrs. I.
Gumbo Soup.
1 fried chicken.
1 quart okra, cut up.
1 onion.
1 bunch parsley.
Few celery tops—fry all together. Put in one quart skinned tomatoes.
1½ gallons water, boil to ½ gallon.
Teacup of wine after taking from the fire.—Mrs. R. A.
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.
Beans.
1 small head of cabbage.
A few Irish potatoes.
Sweet herbs, pepper and salt to the taste.
A few leaves of dried sassafras rubbed up will improve the taste. Serve hot with toast, a small quantity of sugar and vinegar. Boil till thick.—Mrs. Dr. L.
Vegetable Soup.
Before breakfast, wash a beef shank in several waters, break the bone, and put it in a large pot of cold water. Keep it steadily boiling until one hour before dinner, when the following vegetables, previously prepared, must be added to the soup after it has been carefully skimmed of all grease, and strained.
1 quart peeled and chopped tomatoes.
1 pint lima or butter beans.
1 pint grated corn.
1 pint chopped cabbage.
1 pint sliced Irish potatoes.
1 sliced turnip.
1 carrot.
A little minced onion.
Parsley.
1 tablespoonful pepper sauce.
1 heaping tablespoonful flour rubbed into—
1 teacup milk.
1 teacup brown sugar.
1 teaspoonful black pepper.
Boil an hour: thicken with mixed milk and flour, and serve.
A piece of middling, bacon, or any other kind of meat, may be used instead of the beef shank. The best meat of the shank may be freed from gristle, chopped fine and made into a nice stew by adding
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