The Blue grass cook book

Fry the chicken and pour over ^ gallon of boiling water and cook till the meat drops from the bones. Remove bones. Prepare the vegetables and add to the soup and boil. Then add thickening and season to taste, or as for any other soup. Before pouring off add the butter. Add hot water as it boils down. Serve hot, with rice boiled dry, CHICKEN GUMBO Mrs. Simms Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart. Remove the chicken, place in a dish to cool, and pour the liquor into the soup-pot. Add chicken, minced or shredded very fine. Fry 1 onion with 1 slice of fat pork. Rinse the skillet out with a little water and pour all into the soup. Put 1 can of tomatoes on to boil with 2 quarts of water. Slice ^ green pepper and 1 small red pepper very fine and add to tomatoes. Boil 2 hours. Take 2 cans of okra, carefully removing all the tough pods, ^ cup of rice, and 1 tablespoon of minced parsley. Add to the soup and boil 1 hour longer. Season with salt and black pepper to taste. In summer 2 or 3 ears of corn, cut and scraped, make a nice addition. If desired, serve with 1 spoonful of boiled rice to each soup plate. OYSTER GUMBO 1 large chicken, 1 can of oysters, ^ pound of boiled ham, 2 quarts of boiling water, 1 bunch of summer savory, 1 bunch of parsley, 1 tablespoonful of filee powder, Salt, black and cayenne pepper to the taste. Divide the chicken, skin and flour each piece well; cut the ham in dice, and, with a cookingspoonful of butter, fry until brown. Then pour on it 2 quarts of boiling water, the bunches of summer savory and parsley tied together, salt and cayenne pepper. Let this boil slowly for 4 hours. Take out the summer savory and parsley, pull the chicken to pieces, return it to the pot, and about 15 minutes before serving heat the oysters and their liquor, and add to the soup. While they are simmering very slowly take out a teacupful of the soup and mix with the filee powder. When perfectly smooth put it in the soup ; let it boil up once and it will be done. Pour into a heated tureen and serve with some nicely boiled rice in another dish. JULIENNE SOUE 2 quarts clear stock, ^ pint carrots cut small, ^ pint onions, ^ pint turnips, ^ head of celery. Bleach the vegetables a few minutes in boiling water, then let them simmer in the soup until tender. Season with salt and pepper. KENTUCKY BURGOUT Mrs. Garrard 6 squirrels, 6 birds, 1^ gallons of water, 1 teacup of pearl barley, 1 quart of tomatoes, S7 1 quart of corn, 1 quart of oysters, 1 pint of sweet cream, ^ pound of butter, 2 tablespoons of flour. Season to taste. Boil the squirrels and birds in the water till tender and remove all the bones. Add barley and vegetables and cook slowly for 1 hour. Ten minutes before serving add the oysters and cream with butter and flour rubbed together. Season and serve hot. OKRA SOUP Take ^ gallon of beef stock, 1 quart of tomatoes, and 1 quart of okra, and pepper and salt to taste and boil ^ hour. Thicken with 1 tablespoon of flour. OYSTER SOUP (No. 1) {Famous Virginia Recipe) Miss Virginia Croxtoru 3 pints oysters, 1^ pints milk, a eggs. Piece of butter size of an ^gQ,