OKRA OR GUMBO SOUP.— The foundation for this should be stock, or broth made of a chicken, or, what is better even for any chicken soup, an old fowl. Carefully pluck, draw, singe and wash the fowl; cut it in pieces, cover with cold water, put on to boil up, skim, and then place the kettle where it will slowly cook. A little salt✪ Okra or Gumbo Soup may be added if the fowl is young, but if old, simmer for an hour before adding the salt. When the fowl is done, take up the breast, thighs and legs, which can be served with a sauce for dinner, or made into salad; then slowly cook the remainder of the fowl to "rags," after adding pepper, a little sweet herbs, and a trifle of cayenne, and an even teaspoon of powdered sassafras leaves. Strain through the fine colander and return to the kettle. Add a few slices of salt pork, if the fowl was lean, then wash and slice a quart of green okra and add to the soup; cook until the pork and okra are done. Serve with boiled rice, boiled onions and rolls or bread. ITALIAN SOUPS — These are made by adding to hot stock, either macaroni, vermicelli, semolina, or other Italian pastes. They should be boiled for 10 or 15 minutes in water to cover them, before adding VEGETABLE SOUPS 35 them to the stock. Macaroni and vermicelli are best cut in short pieces about | inch long, before being added to soup. JULIENNE SOUP.— For a soup to serve for 5 or 6 persons, take 2 or 3 middling==sized carrots (only the red parts), a middling-size tur- nip, a piece of celery=root, the core of a lettuce, some sorrel leaves, an onion, the white of half a leek. Rasp, peel or pluck these vegetables according to their nature; wash, drain them, and mince them to "Julienne," that is, cut them in thin fillets about an inch long; carrots, turnip, celery and lee>k, all in equal lengths. Fry the onion and leek in a little butter, then add the carrots, tur- nips ard celery, raw if tender, if not, blanch them. Season with salt and a little sugar, and add 2 quarts of good stock✪ Julienne Soup. Let it simmer for ^ hour before g^erving. ^^^^g. The Leek belongs to the same order as the shallot, gar- lic and onion. It possesses similar properties to the onion. It is very succulent and wholisome, but to prevent tainting the breath it should be well boiled. MOCK BISQUE SOUP.— Take | can of tomatoes cook until ten- der, and strain; cook 2 pints milk in a double boiler, and in a small sauce-p^in cook 2 teaspoons of corn-starch and 1 tablespoon of butter, adding (^nough of the hot milk to make it pour easily; now stir this into the boiling milk carefully, and boil about 10 minutes. Cut 4 tablespo' >ns of butter in small pieces and add it, mixing it well, and add also the strained tomatoes, ^ saltspoon of white pepper, and 1 teaspoon of salt✪ Mock Bisque Soup; serve hot. Before straining the tomatoes, if they are very =icid, ^ saltspoon of soda will improve them, by neutralizing the acid.

AI-modernized reading of the original text

OKRA OR GUMBO SOUP.— The foundation for this should be stock, or broth made of a chicken, or, what is better even for any chicken soup, an old fowl. Carefully pluck, draw, singe and wash the fowl; cut it in pieces, cover with cold water, put on to boil up, skim, and then place the kettle where it will slowly cook. A little salt may be added if the fowl is young, but if old, simmer for an hour before adding the salt. When the fowl is done, take up the breast, thighs and legs, which can be served with a sauce for dinner, or made into salad; then slowly cook the remainder of the fowl to "rags," after adding pepper, a little sweet herbs, and a trifle of cayenne, and an even teaspoon of powdered sassafras leaves. Strain through the fine colander and return to the kettle. Add a few slices of salt pork, if the fowl was lean, then wash and slice a quart of green okra and add to the soup; cook until the pork and okra are done. Serve with boiled rice, boiled onions and rolls or bread. ITALIAN SOUPS — These are made by adding to hot stock, either macaroni, vermicelli, semolina, or other Italian pastes. They should be boiled for 10 or 15 minutes in water to cover them, before adding them to the stock. Macaroni and vermicelli are best cut in short pieces about | inch long, before being added to soup. JULIENNE SOUP.— For a soup to serve for 5 or 6 persons, take 2 or 3 middling==sized carrots (only the red parts), a middling-size turnip, a piece of celery=root, the core of a lettuce, some sorrel leaves, an onion, the white of half a leek. Rasp, peel or pluck these vegetables according to their nature; wash, drain them, and mince them to "Julienne," that is, cut them in thin fillets about an inch long; carrots, turnip, celery and leek, all in equal lengths. Fry the onion and leek in a little butter, then add the carrots, turnips ard celery, raw if tender, if not, blanch them. Season with salt and a little sugar, and add 2 quarts of good stock. Let it simmer for ^ hour before serving. ^^^^g. The Leek belongs to the same order as the shallot, garlic and onion. It possesses similar properties to the onion. It is very succulent and wholisome, but to prevent tainting the breath it should be well boiled. MOCK BISQUE SOUP.— Take | can of tomatoes cook until tender, and strain; cook 2 pints milk in a double boiler, and in a small sauce-pan cook 2 teaspoons of corn-starch and 1 tablespoon of butter, adding (^nough of the hot milk to make it pour easily; now stir this into the boiling milk carefully, and boil about 10 minutes. Cut 4 tablespoons of butter in small pieces and add it, mixing it well, and add also the strained tomatoes, ^ saltspoon of white pepper, and 1 teaspoon of salt; serve hot. Before straining the tomatoes, if they are very acid, ^ saltspoon of soda will improve them, by neutralizing the acid.

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