Beef Gumbo (Southern recipe).
Another recipe for gumbo, which is similar to the preceding one, the manipulation being practically the same, calls for the following ingre dients: 1 quart tomatoes sliced, 2 pounds beef cut in small pieces, 2 quarts okras sliced, 4 tablespoonfuls butter, pound corned ham or pork, cut up, Small piece red pepper without seeds, Spray parsley.
Cream-of-Celery Soup.
1 head celery, 1 slice onion, 2 cupfuls milk, 3 tablespoonfuls cornstarch, 3 tablespoonfuls butter.
Clean outside stalks and white leaves of celery. Cut into small pieces and cook until tender in 3 cupfuls water. Scald onion in xnilk in double boiler. Rub the celery, when soft, through a sieve. Blend together cornstarch with butter, cook for a few minutes, lifting from fire, beating and cooking in turn. Season with salt and white pepper to taste, gradually add the strained, scalded milk, cook thoroughly, then add the strained celery stock, and reheat. Serve with croutons, bread sticks, or toasted wafers.
Cream-of-Corn Soup.
1 can corn, 2 cupfuls boiling water, 1 teaspoonful salt, teaspoonful celery salt, teaspoonful onion juice, 2i tablespoonfuls cornstarch, 3 tablespoonfuls butter, 2 cupfuls milk, 1 cupful whipped cream.
Rub corn through sieve into a saucepan, add water, salt, celery salt, and white pepper to taste. Blend together in a saucepan cornstarch, with butter, gradually add the milk, and cook together five minutes, stir ring constantly. Just before serv ing add beaten cream. Serve with crisp wafers.
Leek Soup.
3 quarts boiling water, 2 cupfuls leeks cut fine, 4 cupfuls potatoes cut in dice, 2 tablespoonfuls butter, 3 teaspoonfuls salt, teaspoonful pepper, 4 slices stale bread cut in small pieces, 4 tablespoonfuls minced onion.
Wash the leeks and cut off the roots. Cut the white part in thin slices. Pare the potatoes and cut in dice, put them in a bowl of cold water. Put the butter, leeks, and onion in the soup pot and on the fire. Cook slowly twenty minutes, stirring frequently, then add the hot water, potatoes, and seasoning, and cook at least half an hour longer. Serve
very hot. If it is eonyeuieut and liked, cook with the leeks and butter the white stalks of 4 or 5 cibols, or 1 shallot may be cut fine and cooked with the leeks.—MAarA PAR LOA.
Hotchpotch (Scotch recipe).
2 pounds lean beef, 2i quarts stock, 1 cupful beans (green), 2 carrots, 2 onions, 2 stalks celery, 2 turnips, 1 small cauliflower, 4 tablespoonfuls butter, 1 tablespoonful flour, Dash McIlhenny's Tabasco Sauce.
Mince the beef in chopper, and place in a stewpan with stock and beans. When these come to a boil, add chopped carrots, onions, celery, turnips, and cauliflower; cover, and boil gently for three hours. Melt butter and mix with it the flour; let it brown, dilute with a little broth, and add to the stew. Season with salt, pepper, and tabasco.
Cream-of-Onion Soup.
2 large onions, 3 tablespoonfuls butter, 4 tablespoonfuls cornstarch, 1 tablespoonful flour, 1 teaspoonful salt, teaspoonful white pepper, 2 cupfuls boiling water, 1 quart milk, 1 cupful mashed potatoes, 1 cupful croutons.
Slice the onions and fry until lightly brown in butter, then add cornstarch, flour, salt, and pepper. Stir until slightly browned, but do not allow to burn. Pour in gradu ally boiling water, and cook until smooth. Keep hot. Scald milk, pour it gradually on mashed potatoes. Combine the mixtures. Simmer and stir for a few minutes, add croutons, cover, and let stand a moment be fore serving.
Soup Normandie (French recipe).
1 anion, 9 tablespoonfuls butter, 9 cans tomatoes, 1 quart cold water, 1 tablespoonful cornstarch, 19 cloves, 1 tablespoonful sugar, Dash Mcllhenny's Tab a sc o Sauce, Sart and pepper.
Fry the onion in butter (do not let brown), add tomatoes and water. Boil twenty minutes. Strain through a colander, set back on stove, and add cornstarch dissolved in water, cloves, salt, and sugar. Let boil five minutes, then season with tabasco. Serve with croutons.