The Landmarks club cook book

Cut a quart of okra in thin, small slices. Fry it in a large tablespoonful of lard. Put a tablespoonful of lard and a large spoonful of sifted flour in a granite or porcelain saucepan, and stir carefully until the flour acquires a deep brown color, then put in a finely chopped onion and continue to stir until it is thoroughly cooked. Add the fried okra and any scraps of cold turkey or chicken ; stir this all a while and add half a can of tomatoes, three cloves, a teaspoon ful «of Worcestershire sauce; salt and red and black pepper to taste. Then add a quart of hot water, stirred in slowly ; let boil with the lid on until as thick as desired. Serve with boiled rice. Mrs. L. A. Grant. OXTAIL SOUP. Two ox tails, two slices of ham, one ounce of butter, two carrots, two turnips, three onions, one leek, one head of celery, one bunch of savory herbs, one bay leaf, twelve whole peppercorns, four cloves, tablespoonful of salt, two tablespoonfuls of ketchup, half glass of port wine, three quarts of Water. Cut up the tails, separating them at the joints; wash them and put them into a stew-pan with the butter. Cut the vegetables in slices and add them, with the pepper-corns and herbs. Put in half pint of water and stir it over a sharp fire till the juices are drawn. Fill up the stew-pan with the water and when boiling add the salt. Skim well, and simmer very gently for four hours, or until the tails are tender. Take them out, skim and strain the soup. Thicken with flour, and flavor with the ketchup. Put back the tails, simmer for five minutes and serve. Mrs. William S. Cross. OYSTER PUREE. One quart oysters, six ounces butter, three tablespoons sifted flour, one quart cream, salt and pepper. Cook the oysters well and put through a colander ; set the liquor aside and chop the oysters fine. Make a cream sauce of the other ingredients as follows : Put the butter in a saucepan and when it bubbles add the flour, stirring constantly until the flour is without a lump. Add the cream and let boil a minute. Then add liquor and chopped oysters, salt and pepper. Mrs. Frank Thomas. SCOTCH BROTH. Two pounds neck of mutton, one cup of barley, one onion filled with cloves, one carrot cut fine, bit of thyme. Cook altogether ; when well done remove the meat and onions, cut a lot of meat in small cubes to put back in the soup, then stir well. Before serving stir in a small cup of cream or half milk and cream and serve at once. Mrs. Slauson. TOMATO SOUP. T ake a can of tomatos or a quart of fresh tomatos and bring them to a boil ; strain through a coarse strainer. Add one teaspoonful of dry soda and when the foaming ceases add a quart of milk and a teaspoonful of butter. Season the soup with salt and red pepper and thicken slightly with a little cracker crumbs. Boil the soup a few moments and it is ready for eating. Miss Elizabeth Shankland. TURKEY SOUP. Crack all the bones and cut all the meat of a cold turkey left over from a meal. Add an onion, a carrot, a turnip, celery, parsley, in fact any vegetable von may happen to have at hand. Boil slowly for three hours. Strain and add boiled rice. Mrs Hermann Hellman. turtle bean SOUP.