OCHRA SOUP.

Get two double handsful of young ochra, wash and slice it thin, add two
onions chopped fine, put it into a gallon of water at a very early hour
in an earthen pipkin, or very nice iron pot; it must be kept steadily
simmering, but not boiling: put in pepper and salt. At 12 o'clock, put
in a handful of Lima beans; at half-past one o'clock, add three young
cimlins cleaned and cut in small pieces, a fowl, or knuckle of veal, a
bit of bacon or pork that has been boiled, and six tomatos, with the
skin taken off; when nearly done, thicken with a spoonful of butter,
mixed with one of flour. Have rice boiled to eat with it.

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HARE OR RABBIT SOUP.

Cut up two hares, put them into a pot with a piece of bacon, two onions
chopped, a bundle of thyme and parsley, which must be taken out before
the soup is thickened, add pepper, salt, pounded cloves, and mace, put
in a sufficient quantity of water, stew it gently three hours, thicken
with a large spoonful of butter, and one of brown flour, with a glass of
red wine; boil it a few minutes longer, and serve it up with the nicest
parts of the hares. Squirrels make soup equally good, done the same way.

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SOUP OF ANY KIND OF OLD FOWL.

_The, only way in which they are eatable._ Put the fowls in a coop and
feed them moderately for a fortnight; kill one and cleanse it, cut off
the legs and wings, and separate the breast from the ribs, which,
together with the whole back, must be thrown away, being too gross and
strong for use. Take the skin and fat from the parts cut off which are
also gross. Wash the pieces nicely, and put them on the fire with abort
a pound of bacon, a large onion chopped small, some pepper and salt, a
few blades of mace, a handful of parsley, cut up very fine, and two
quarts of water, if it be a common fowl or duck--a turkey will require
more water. Boil it gently for three hours, tie up a small bunch of
thyme, and let it boil in it half an hour, then take it out. Thicken
your soup with a large spoonful of butter rubbed into two of flour, the
yelks of two eggs, and half a pint of milk. Be careful not to let it
curdle in the soup.

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CATFISH SOUP.

_An excellent dish for those who have not imbibed a needless prejudice
against those delicious fish._

Take two large or four small white catfish that have been caught in deep
water,