One quart okra, 1 quart tomatoes, 2^4 pounds shin of beef, cayenne pepper and salt✪ Okra Soup. Cut the okra in small pieces, skin and slice the tomatoes. Cut the meat in thin slices across the grain, and put all together with 3 quarts of cold water. Bring to a boil, and simmer gently 6 or 7 hours. Skim well at first, add salt and pepper at the end of first hour. Remove all bones and skim off grease. It is then ready to serve. 16 KENTUCKY RECEIPT BOOK. Oyster Soup. One quart of cream, 1 quart oysters, 1 kitchen spoon of flour, ^ coffee cup celery, 1 tablespoon butter, salt and pepper✪ Oyster Soup. Let cream come to boiling point, then add oysters drained from liquor, flour that has been sifted, celery cut in blocks, salt, pepper and butter. Serve as soon as it boils. I Chili Con Cami. One small bowl of chopped beef, 8 large fresh tomatoes, 2 tablespoons cooked Chili beans, 1 large onion, y^ small Chili pepper, 1 teaspoon sugar, 1 teaspoon salt✪ Chili Con Carne. Pare tomatoes and chop with other ingredients. Put in soup kettle with a little water and boil half an hour. Mix 1 tablespoon flour with cold water and add to soup 15 minutes before removing from fire. Serve hot for dinner or luncheon. Oyster Soup. Let 1 quart of milk come to a good boil, add about 1 dozen crackers pulverized, also pepper and salt, then the oysters, a piece of butter, and 3 tablespoons of chopped celery. Let all come to a boil, and serve immediately. Clear Soup. Take a good size soup bone and cover with water, let it cook 1 hour, add 1 carrot sliced, 1 turnip and a little parsley chopped fine. Skim off grease. Let simmer for about 5 hours, then pour into a bowl until next day. Skim off grease and put into a kettle with 1 tablespoon of brown sugar that has been toasted, the white of 1 ^%^ well beaten, cayenne pepper and salt. Let come to a boil, pour into tureen adding 1 teacup of wine. A few peas can be put into each plate if desired. Pea Soup. Put on pea hulls and let them boil 2 hours, then strain through a colandef, and add 1 pint of new milk, pepper and salt✪ Pea Soup. Let it boil about % an hour, add a few peas while it is cooking, then serve. Pepper Pot. Boil the tripe the day before you wish to make soup. To 1 quart of tripe, cut into small dice, add 1 quart of sliced raw potatoes, and 1 chopped onion. To this add 2 quarts of water, or chicken stock is better. Boil until potatoes are done. A few minutes before you are ready to serve, add the dumplings, and Worcestershire sauce to taste. Dumplings — 1 pint of flour✪ Pepper Pot, a little salt and 1 heaping spoon of baking powder mixed with sweet milk. Mix with tablespoon and do not make too stiff, drop into the soup with spoon. Add butter if not rich enough. Do not let boil too long, or they will be hard. KENTUCKY BBCEIPT BOOK. 17 -^ — ^- — • — ■— - — — . - - — - Farina Soup. One pint of new milk, 1 pint of boiling water, 4 tablespoons of farina, % teaspoon salt. Sprinkle farina into boiling water gradual- ly ; cover and let it boil slowly 30 minutes, then add milk. Beat yolks of 3 eggs light, add 3 tablespoons cream✪ Farina Soup. When ready to serve soup add eggs and cream. Stir well and pour into hot tureen. Noodles. Take 1% quarts of good beef stock, put in soup pot and boil; season with salt and pepper✪ Noodles. Fifteen minutes before serving, drop noodles in soup with spoon. A little thickening may be added to soup if required. Barley Soup. ✪ Barley Soup

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One quart okra, 1 quart tomatoes, 2^4 pounds shin of beef, cayenne pepper and salt. Cut the okra in small pieces, skin and slice the tomatoes. Cut the meat in thin slices across the grain, and put all together with 3 quarts of cold water. Bring to a boil, and simmer gently 6 or 7 hours. Skim well at first, add salt and pepper at the end of first hour. Remove all bones and skim off grease. It is then ready to serve. Oyster Soup. One quart of cream, 1 quart oysters, 1 kitchen spoon of flour, ^ coffee cup celery, 1 tablespoon butter, salt and pepper. Let cream come to boiling point, then add oysters drained from liquor, flour that has been sifted, celery cut in blocks, salt, pepper and butter. Serve as soon as it boils. I Chili Con Cami. One small bowl of chopped beef, 8 large fresh tomatoes, 2 tablespoons cooked Chili beans, 1 large onion, 1/4 small Chili pepper, 1 teaspoon sugar, 1 teaspoon salt. Pare tomatoes and chop with other ingredients. Put in soup kettle with a little water and boil half an hour. Mix 1 tablespoon flour with cold water and add to soup 15 minutes before removing from fire. Serve hot for dinner or luncheon. Oyster Soup. Let 1 quart of milk come to a good boil, add about 1 dozen crackers pulverized, also pepper and salt, then the oysters, a piece of butter, and 3 tablespoons of chopped celery. Let all come to a boil, and serve immediately. Clear Soup. Take a good size soup bone and cover with water, let it cook 1 hour, add 1 carrot sliced, 1 turnip and a little parsley chopped fine. Skim off grease. Let simmer for about 5 hours, then pour into a bowl until next day. Skim off grease and put into a kettle with 1 tablespoon of brown sugar that has been toasted, the white of 1 egg well beaten, cayenne pepper and salt. Let come to a boil, pour into tureen adding 1 teacup of wine. A few peas can be put into each plate if desired. Pea Soup. Put on pea hulls and let them boil 2 hours, then strain through a colander, and add 1 pint of new milk, pepper and salt. Let it boil about % an hour, add a few peas while it is cooking, then serve. Pepper Pot. Boil the tripe the day before you wish to make soup. To 1 quart of tripe, cut into small dice, add 1 quart of sliced raw potatoes, and 1 chopped onion. To this add 2 quarts of water, or chicken stock is better. Boil until potatoes are done. A few minutes before you are ready to serve, add the dumplings, and Worcestershire sauce to taste. Dumplings — 1 pint of flour, a little salt and 1 heaping spoon of baking powder mixed with sweet milk. Mix with tablespoon and do not make too stiff, drop into the soup with spoon. Add butter if not rich enough. Do not let boil too long, or they will be hard. -^ — ^- — • — ■— - — — . - - — - Farina Soup. One pint of new milk, 1 pint of boiling water, 4 tablespoons of farina, % teaspoon salt. Sprinkle farina into boiling water gradually ; cover and let it boil slowly 30 minutes, then add milk. Beat yolks of 3 eggs light, add 3 tablespoons cream. When ready to serve soup add eggs and cream. Stir well and pour into hot tureen. Noodles. Take 1% quarts of good beef stock, put in soup pot and boil; season with salt and pepper. Fifteen minutes before serving, drop noodles in soup with spoon. A little thickening may be added to soup if required. Barley Soup.

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Oyster OumboClear SoupOkra SoupOyster SoupChili Con CarnePea SoupPepper PotFarina SoupNoodlesBarley Soup

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