The Landmarks club cook book

Joint a large chicken, a full grown ben is best. Place upon the stove a soup pot half filled with hot water. Fry the chicken a light brown and drop the pieces as done, into the soup pot. Cut up one onion, two slices of ham, one or two tomatos and some parsley, fry all together, and add to the chicken. Cook slowly for six hours. Remove some good pieces of breast, and place in the tureen, strain off the soup, add salt and cayenne pepper to taste. Plump a couple of dozen of oysters, by heating them with a little butter and put them into the tureen also. Then stir into the gumbo enough file to thicken. Pour over the oysters and chicken and serve immediately. Serve with a tablespoonful of well boiled rice in each plate. File is made from the very young leaves of the sassafras, dried and powdered. Mrs. George J. Denis. MOCK BISQUE SOUP. Two cups milk, three tablespoons butter, three tablespoons flour, half teaspoon salt, one spk. pepper, two cup tomato juice, quarter teaspoon soda ; combine as for cream sauce. Mix tomato and soda ; let stand five minutes, heat and serve immediately. Victoria Ellis. MUSHROOM SOUP. Prepare the mushrooms bv peeling and boiling for two hours. Two spoonfuls butter (melted) add one spoonful flour; mix smooth. Add one pint milk, slightly heated, and also a small quantity of stock. When the mushrooms are soft press through a fine colander and season to taste (Include nutmeg if preferred.) Stir constantly in a double saucepan until the mushrooms are well heated. Mrs. Hugh W. Vail. MUSHROOM SOUP. l>oil one onion and a bunch of parsley cut up fine in half a cup of stock. Then strain it. Add half a can of mushrooms sliced fine and the juice. Stir it twenty minutes, then add one cup of milk and two cups of stock, a tablespoon ful of butter, two of flour rubbed together, and add to the soup a very little red pepper if desired. Mrs. E. D. Neff SWEET PEA SOUP. Boil half pint shelled sweet peas until tender. Remove, drain and mash through a sieve. Retain pulp, adding a little water, butter the size of a walnut, and pepper and salt to suit taste. In a separate saucepan boil one and one-half pints of milk slightly thickened with flour. Mix half and half of each when serving. Mrs. Alfred J. Bayer. ONION SOUP. Put some butter in a pan over a brisk fire ; cut in thin slices two large onions and fry them in the butter till they are light yellow but not brown. Then mix with them a level tablespoonful of flour and allow it to cook until it becomes light brown, stirring it constantly. Then gradually pour in about a quart of milk, and half a quart of water ; salt and pepper. Allow the mixture to boil for at least fifteen minutes. Before serving, pour the boiling soup over some thin slices of bread. This soup can be made without milk. If water only is used the hot soup just before serving can be slowly poured into two yolks of eggs and well stirred. It then becomes cream colored. Marthe Dumenill. OKRA GUMBO. -