Take one quart of ripe tomatoes, stew with one quart of okra, cut into
small rings. Put this on to boil with about two quarts or water and a
piece of soup meat (no bone), chop up an onion, a carrot and a sprig of
parsley, add this to the soup. Fricassee one chicken with some rice,
dish up with the soup, putting a piece of chicken and one tablespoon of
rice into each soup plate before adding the soup. Let the soup simmer
four or five hours; season with salt and pepper. A little corn and Lima
beans may be added; they should be cooked with the soup for several
hours. Cut the soup meat into small cubes and leave in the soup to
serve.


TCHORBA--TURKISH SOUP

Take one pound of meat, cover with water and boil till meat is tender.
Boil rice in another pan until it is creamy, when ready to serve, add
one beaten egg and juice of half a lemon.

Broken rice is best for this dish.


BARLEY SOUP

Take one cup of barley, two onions cut fine, one-half cup of carrots
diced, one teaspoon of salt, pepper to taste; add two quarts of water
and simmer two or three hours. When water has evaporated add soup; if
you are making fresh soup, keep adding the "top soup," strained, to the
barley and let boil until tender, one-half cup of celery root boiled
with the barley improves the flavor.