La cuisine creole

This is a most excellent form of soup, and is an economical way of using up the remains of any cold roasted chicken, turkey, game, or other meats. Cut up and season the chicken, meat, or other material to make the soup ; fry to a light brown in a pot, and add boiling water in proportion to your meat. Two pounds of meat or chicken (bones and all), with a half pound of ham, or less of breakfast-bacon, will flavor a gallon of soup, which, when boiled down, will make gambo for six people. When the boiling water is added to the meat, let it simmer for at least two hours. Take the large bones from the pot, and add okra or a preparation of dried and pounded sassafras leaves, called filée. This makes the difference in gombo. For gombo for six people use one quart of sliced okra ; if filée be used, put in a coflfeecupful. Either gives the smoothness so desirable in this soup. Oysters, crabs, and shrimp may be added when in season, as all improve the gombo. Never strain gombo. Add green corn, tomatoes, etc., etc., if desired. Serve gombo witli plain-boiled rice. GOMBO WITH CRABS, OR SHRIMP. To a pound of beef add half a pound knuckle of ham ; chop up both in inch pieces and fry them brown in two tablespoonfuls of boiling lard; add to them four large crabs cut up, or a pound of peeled shrimps, or both if desired; cut into this four dozen small okra pods, one large onion, a little red pepper, and salt to taste. Let all simmer on a slow fire for about twenty minutes; then fin up with warm water, enough to cover the contents two inches deep. Let this boil for two hours. If it becomes too thick, add as much water as required. If preferred, a chicken can be used instead of the beef. SIMPLE OKBA GOMBO. Chop a pound of beef and half a pound of veal brisket into squares an inch thick ; slice three dozen okra pods, one onion, a pod of red pepper, and fry all together. When When brown pour in half a gallon of water ; add more as it boils away. Serve with rice as usual. OYSTER GOMBO WITH FILÉE, NO. 1. Take a grown chicken, fifty oysters, and a half -pound of ham to flavor the gombo. Cut up two onions fine, fry them in lard and thicken the gravy with flour; a teaspoonful will be enough. Cut up the chicken and ham, and put them to fry with the onions. Let ail cook gently till brown, then put in a pint of boiling water and boil the chicken until it is almost in pieces. Half-an-hour before dinner pour in the oysters and their liquor. When ready for the table take a large spoonful of fresh powdered sassafras leaves or fllee, wet it with a little of the soup, and stir it into the soup. If not thick or ropy enough, stir in another spoonful. Do not let the soup boil after the filée is put in, but remove it from the fire, or serve it immediately. ' GOMBO FILÉE WITH OYSTERS, NO. 2. Fry a tablespoonful of flour in a tablespoonful of lard. Let it brown slowly so as not to scorch. Boil the liquor of two quarts of oysters, and when it is boiling throw in a cupful of cut leeks or onions, a large slice of ham, some parsley, and stir in the browned flour. Let this cook fifteen minutes; then pour in two quarts of oysters. Let them boil a few minutes, season with salt and pepper ; take ont the parsley and sift in half a cup of dried and pounded fresh filée ; if not f resh more will be required. CHICKEN GOMBO WITH OYSTERS.