Favorite Dishes | Page 7

Mash again and
scrape from the bottom of the sieve, obtaining all the puree possible;
add this to the broth, together with the meat of the crabs. Let a pint of
sweet cream come to a boil, adding it to the soup just as it is being
served; also two tablespoons of butter, celery salt and pepper.
POTATO PUREE.
From MRS. JAMES R. DEANE, of California, Lady Manager.
Two pounds potatoes; two ounces butter; two tablespoonfuls chopped
onions; two tablespoonfuls chopped celery; one quart milk; one quart
boiling water; one-half cupful sago; one-half teaspoonful pepper; one
teaspoonful salt. Wash, peel and slice potatoes, onions and celery. Melt
the butter and add it to the vegetables, stirring it for five minutes to
keep it from browning or burning. Then add the boiling water. When
the vegetables are soft, rub them through a sieve; add the milk, and
when the soup is boiling, add the sago, a little at a time, and cook until
the sago looks clear. Stir the soup well and add seasoning the last.
ASPARAGUS SOUP.
From MRS. LAURA P. COLEMAN, of Colorado, Lady Manager.
Two quarts veal stock; two bunches asparagus; two cloves; two onions;
three pepper corns; a little parsley. Boil one hour and strain, then add
one pint whipped cream. After dished, season with salt to taste. Tapioca
or celery may be substituted for asparagus.
TOMATO SOUP.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One quart of canned tomatoes; one quart of boiling water; one small

onion; one carrot; celery and parsley; one teaspoonful salt. Boil slowly
for three hours and strain. Add two tablespoonfuls sugar, one
tablespoonful butter, two tablespoonfuls flour made into a paste with
water and used as thickening.
TOMATO SOUP.
From MRS. E. J. P. HOWES, of Michigan, Lady Manager.
Take one-half dozen fresh tomatoes or a pint of canned, and stew a half
hour in a pint of water; strain through a colander; put the liquid on the
fire; stir in a teaspoonful of soda; then add a pint of heated milk; season
with a little butter (a dessertspoonful); salt and pepper to taste, and
bring the whole to a boiling heat and serve hot.
GUMBO FILÉ
From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.
Cut up a chicken; sprinkle with flour, and fry in the vessel in which the
gumbo is to be made. When the chicken is nearly done, chop an onion
and fry with it. Pour on this three quarts of boiling water, and let all
boil slowly till the flesh leaves the bones of the chicken. Then add the
liquor from the oysters, two tablespoonfuls of tomato catchup, and salt
and pepper to taste. Let this boil a short time; then add one hundred
oysters. Do not allow them to boil more than two minutes. Remove the
vessel from the fire, and before pouring into the tureen, sprinkle in two
tablespoonfuls of filé. Serve always with rice.
_To Prepare Filé for Gumbo_.--Gather sassafras leaves, as late as
possible in the season, before they turn red. Dry them in the shade and
open air. When perfectly dry, pound thorn, sift the powder and bottle it
Keep tightly corked.
GUMBO SOUP.
From MRS. VIRGINIA T. SMITH, of Connecticut, Alternate Lady
Manager.
Fry three rather thin slices of salted pork; and three large onions in the
some fat. Fry also a chicken of medium size, after which put pork,
onions, chicken and a half pound of lean ham, into a dinner kettle
containing four quarts of boiling water. When the mixture begins to
boil, add one quart of gumbo, the corn cut from two ears, three
tomatoes, and two VERY small red peppers. Add boiling water as it
needs and cook slowly five or six hours, after which strain and serve
with bread "crunchers" cut in dice.

CHICKEN GUMBO WITH OYSTERS.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady
Manager.
Take a young chicken or a half grown one; cut up; roll it in salt, pepper
and flour, and fry it a nice brown, using lard or drippings as if for a
fricassee. Cut up a quart of fresh green okra and take out the chicken
and fry the okra in the same lard. When well browned, return the
chicken to the pot and boil. Add to it a large slice of ham--a quarter of a
pound will be about right for this gumbo. Pour on to the chicken, ham
and okra half a gallon of boiling water and let it boil down to three
pints. Ten minutes before serving, pour into the boiling soup two dozen
fine oysters, with half a pint of their liquor; let it come to a good boil
and serve with well-boiled rice._--La Cuisine Creole._
OKRA SOUP.
From MISS FLORIDA CUNINGHAM, of South