Gumbo Soup.

Take two pounds fresh beef; put this in a dinner-pot, with two gallons
of water; after boiling two hours, throw in a quarter of a peck of ocra,
cut into small slices, and about a quart of ripe tomatoes, peeled and
cut up; slice four or five large onions; fry them brown, and dust in
while they are frying from your dredge box, several spoonsful of flour;
add these, with pepper, salt and parsley, or other herbs, to your taste,
about an hour before the soup is finished; it will require six hours
moderate boiling.


Another Way.

Cut up a large fat chicken; boil it in two gallons of water, adding at
the time you put in the chicken the same quantity of ocra, two large
onions cut fine; season with pepper, salt, thyme and parsley; and when
nearly done, drop in dumplings made of one egg, half a pint of rich
milk, and flour sufficient to make them so that they will drop from a
spoon. This soup requires from four to five hours moderate boiling. Just
before serving, take up the chicken, and after taking out all the bones,
return the chicken into the soup, and dish it up.


Pea Soup.

Leave a pint of peas in the pot, with the water they were boiled in;
make a thickening of flour, milk and butter, seasoned with salt, pepper,
parsley and thyme; toast two or three slices of bread; cut it up in the
tureen; and when the soup has boiled about ten minutes, pour it over.