Fry out the fat of a slice of bacon or fat ham, drain it off, and in
it fry the slices of a large onion brown; scald, peel and cut up two
quarts fresh tomatoes, when in season (use canned tomatoes otherwise),
and cut thin one quart okra; put them, together with a little chopped
parsley, in a stew-kettle with about three quarts of hot broth of any
kind; cook slowly for three hours, season with salt and pepper. Serve
hot.

In chicken broth the same quantity of okra pods, used for thickening
instead of tomatoes, forms a chicken gumbo soup.


TAPIOCA CREAM SOUP.

One quart of white stock; one pint of cream or milk; one onion; two
stalks celery; one-third of a cupful of tapioca; two cupfuls of cold
water; one tablespoonful of butter; a small piece of mace; salt,
pepper. Wash the tapioca and soak over night in cold water. Cook it
and the stock together very gently for one hour. Cut the onion and
celery into small pieces, and put on to cook for twenty minutes with
the milk and mace. Strain on the tapioca and stock. Season with salt
and pepper, add butter and serve.




SOUPS WITHOUT MEAT.