sters and a few pieces of ham. Fry all together and when brown
add a quart and a half of water, and let boil for an hour. Season with
chopped parsley, salt and strong pepper. Just before removing and while
boiling, stir in quickly a teaspoonful of the powdered file. Take away
and pour in tureen. Serve hot with rice cooked dry.

CREOLE GUMBO No. 2

Mrs. Robert Woods

Cut an old fat chicken into small pieces, chop small four onions, place
the onions in five ounces of lard and let cook until well browned. Then
put in four spoonfuls of flour and let cook five minutes. Put in half
gallon good rich stock, add a can of tomatoes, can of okra, season with
salt, pepper and cayenne. Tie a small quantity of thyme, sweet bay
leaves and parsley in a bit of cloth. Then add twenty-four large
shrimps, half dozen hard shell crabs and twenty-four oysters. Let the
whole cook for two hours on slow fire. Serve with rice boiled dry for
each person.

BROWN SOUP

Mrs. Joseph T. Bowen

After boiling a soup bone thoroughly, add a can of tomatoes; strain and
put it on the stove again; brown flour enough to thicken it to the
consistence of cream; add a lemon or two (sliced very thin and boiled a
few minutes in water); one teaspoonful each of ground cloves; cinnamon
and allspice. Just before you wish to serve add the hard boiled yolk of
an egg for each person; chop the whites and put in the tureen.

SPLIT PEA SOUP

Mrs. W. D. Hurlbut

Wash well a pint of split peas and cover with cold water, adding
one-third teaspoonful of soda; let them remain in this over night to
swell. In the morning put them in a kettle with a close fitting top;
pour over them three quarts of cold water, adding half a pound of lean
ham or bacon cut into slices or pieces; also a teaspoonful salt, a
little pepper and a stalk of celery cut fine. When the soup begins to
boil, skim the froth from the surface. Cook slowly from three to four
hours, stirring occasionally until the peas are all dissolved. Strain
through a colander and leave out meat. It should be quite thick. If not
rich enough, add a small piece of butter. Serve with small squares of
toasted bread cut up and added.

POTATO SOUP

Anna Moss

Peel and slice five medium sized potatoes, cook in boiling salted water;
when soft put through a strainer. Scald one quart of milk with one small
onion sliced, remove onion and add milk slowly to potatoes. Melt three
tablespoonfuls butter, add two tablespoonf