Preparation:

1. Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart. Remove the chicken, place in a dish to cool, and pour the liquor into the soup-pot. Add chicken, minced or shredded very fine.

 

2. Fry 1 onion with 1 slice of fat pork. Rinse the skillet out with a little water and pour all into the soup.

 

3. Put 1 can of tomatoes on to boil with 2 quarts of water. Slice 1/2 green pepper and 1 small red pepper very fine and add to tomatoes. Boil 2 hours. Take 2 cans of okra, carefully removing all the tough pods, 1/2 cup of rice, and 1 tablespoon of minced parsley. Add to the soup and boil 1 hour longer. Season with salt and black pepper to taste.

 

4. In summer 2 or 3 ears of corn, cut and scraped, make a nice addition. If desired, serve with 1 spoonful of boiled rice to each soup plate.

 

Mrs. Simms

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Preparation:

1. Mince your ham, put in the bottom of an iron kettle if preferred with the above ingredients except the chicken.

 

2. Clean and cut your chicken up and put in separate saucepan with about a quart or more of water and teaspoonful of salt; set to the side of the fire for about an hour; skim when necessary.

 

3. When the chicken is thoroughly done strip the meat from the bone and mix both together; just before serving add a quart of shrimps.

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Preparation:

1. Fry the chicken and pour over 1/2 gallon of boiling water and cook till the meat drops from the bones. Remove bones.

 

2. Prepare the vegetables and add to the soup and boil. Then add thickening (roux) and season to taste, or as for any other soup. Before pouring off add the butter. Add hot water as it boils down. Serve hot, with rice boiled dry.

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Preparation:

1. Disjoint and cut up a fowl. Fry in pan with onion cut up.

 

2. Put in a soup pot knuckle of veal, fried fowl covered in 3 1-2 quarts of cold water, let it simmer on back of range about six hours, strain soup and skim off all grease.

 

3. Cut up white meat of chicken and put in stock with a quart or more of oysters. dd salt, cayenne pepper, white pepper. When at boiling point sprinkle in, or sift in, powdered filet enough to thicken it.

EUGENIA PHILLIPS

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Preparation:

1. Put into a saucepan a spoonful of pure lard and one of flour. Stir it well until it is of a light brown. Chop an onion into small pieces and throw them in. Cut up a fat capon or chicken into small pieces and put it into the saucepan with the flour and lard. Stir it all the while until the chicken is nearly done.

 

2. When the whole is well browned, add a slice of ham cut up small. Throw in two or three pods of red pepper, and salt to your taste. Then add a quart of boiling water, and leave it on the fire for two hours and a half.

 

3. During that time you take either a can of okra or the fresh okra, and chop it up a bit. Put it in a saucepan with a little water and let it simmer a quarter of an hour, stirring it all the time. Then add to it either six fresh tomatoes, or half a can of tomatoes, and let it cook on a slow fire for an hour, uncovered.

 

4. When your gumbo has been on the fire the two hours and a half, you take it off to cool, and skim all the grease off. Then you put it back in the saucepan and add your okra and tomatoes and let it simmer slowly for an hour or until the okra is thoroughly cooked. Serve hot, and eat it with dry rice served in a separate dish.

 

CELESTINE EUSTIS

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Preparation:

1. Clean and prepare a good handful of fresh spinach leaves, a handful of beetroot leaves, a handful of radish leaves, a handful of mustard leaves, a handful of patience leaves, one head of lettuce. Throw them in hot water and let them boil like spinach, then let them drip in a colander, chop them all together on a nice clean board, as you do spinach.

 

2. Fry a dozen small pieces of ham cut in pieces an inch long and half an inch wide, and also half a chicken cut in pieces, or a piece of veal, say half a pound. Add a cup of water and let it simmer three quarters of an hour or until all are soft. Then add your herbs. Let them simmer together for a quarter of an hour. If it looks too thick add a few tablespoonfuls of water. It must have the consistency of a thick puree. To be served hot, and eaten with dry rice.

 

JOSEPHINE NICAUD, New Orleans

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Preparation:

1. Put into a casserole (saucepan) a spoonful of pure lard and one of flour, stir it well until it is of a light brown. Chop an onion into small pieces and throw them in.

 

2. Cut up a fat capon or chicken into small pieces and put these in the casserole with the flour and lard. Stir it all the while until the chicken is nearly done. When the whole is well browned, add a slice of ham, cut up small. Throw in two or three pods of red pepper, and salt to your taste. Now add a quart of boiling water, and leave it on the fire for two hours and a half.

 

3. A quarter of an hour before dinner is served add three dozen oysters with their liquor. Just before taking the soup off the fire, put in a tablespoonful of filet, stirring it all the while. Let it boil one minute and then serve. Do not put in too much filet; the spoon should not be full. Indeed, half a tablespoonful is enough.

 

LOUISE LIVINGSTON HUNT, New Orleans

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Preparation:

1. Divide the chicken, skin and flour each piece well; cut the ham in dice, and, with a cooking-spoonful of butter, fry until brown.

 

2. Then pour on it 2 quarts of boiling water, the bunches of summer savory and parsley tied together, salt and cayenne pepper. Let this boil slowly for 4 hours.

 

3. Take out the summer savory and parsley, pull the chicken to pieces, return it to the pot, and about 15 minutes before serving heat the oysters and their liquor, and add to the soup.

 

4. While they are simmering very slowly take out a teacupful of the soup and mix with the filé powder. When perfectly smooth put it in the soup; let it boil up once and it will be done. Pour into a heated tureen and serve with some nicely boiled rice in another dish.

 

E. D. P.

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Preparation:

1. Take half a chicken, which you cut in small pieces, or take half a pound of nice veal, cut it in slices. Brown it well, as you do for the gumbofilet. Let it simmer on the fire an hour and a half.

 

2. Pick very carefully twelve or fifteen crabs, keeping the flesh only. Warm them up in a separate saucepan with a spoonful of butter for a few minutes. Pour it then in your pot over your veal. Add a few small pieces of fried ham. Season with salt and pepper to taste. Before you mix the veal and crabs take out all the large pieces of veal, so that the crabs may predominate. It should be of a thick consistency. Serve hot, with dry rice in a separate dish.

JOSEPHINE NICAUD, New Orleans

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