Miss Parloa's kitchen companion

After cutting from the remains of a turkey as much fat as possible, break the bones, and put them into the soup-pot, together with any dressing and bits of tough meat left from a turkey dinner. Pour upon them three quarts of cold water, and simmer for four hours. After the soup has been cooking for one hour, add one-third of a cupful of rice ; and after three hours, take out the bones and skim off all the fat. Put three tablespoonfuls of butter into a small frying-pan; and when melted, put into it an onion, a slice of carrot, and three stalks of celery, all cut fine. Cook slowly for twenty minutes ; then skim the vegetables from the butter and put them into the soup. Into the butter remaining in the pan put two tablespoonfuls flour, and stir until smooth and frothy ; then add this mixture to the soup. Season with salt and pepper, and cook ten minutes longer. • Chicken Soup. Use a fowl weighing four or five pounds, one-fourth of a cupful of rice, three quarts of water, two tablespoonfuls each of minced onion, carrot, turnip, and celery, one teaspoonful of minced parsley, three tablespoonfuls of butter, two of flour, one of salt, one-third of a teaspoonful of white pepper, and a slight grating of nutmeg. Singe, draw, and wash the fowl. Put it breast down in a deep kettle. Pour in three quarts of cold water, and then set the kettle on the fire. When the water begins to boil, skim it carefully ; then set the kettle back where the contents will only simmer during the next three hours. At the end of the first hour add the rice, well washed. At the end of the three hours take up the fowl, skim the fat from the broth, and then gently pour off one pint from the upper part of the liquid, being careful to keep out all the rice. Put this away for use in making other dishes. Now put the butter and minced vegetables into a small frying-pan, and cook slowly for ten minutes. Skim the vegetables from the butter and put them in the soup. In the butter remaining in the pan put the dry flour, and stir until smooth and frothy ; then add to the soup. Add also the salt and pepper. Cook for half an hour longer, and then add the parsley, a grating of nutmeg, and one pint of the chicken, cut into cubes. Boil for five minutes before serving. If it be inconvenient to use celery, take one-fourth of a teaspoonful of celery seed. Chicken Gombo. Cut two chickens into handsome pieces, and fry until a delicate brown in half a cupful of salt-pork fat, obtained by frying half a pound of salt pork slowly. When the chicken is cooked, take it up and put it into a large stew-pan. Into the fat in which the meat was fried put a large onion, cut into thin slices, and fry slowly for ten minutes ; then add a quart of okra, cut fine, five sliced tomatoes, and two sprigs of parsley. Fry all these ingredients rather slowly for half an hour ; then add them to the fried chicken. Pour into the dish a pint and a half of boiling water, and season with half a teaspoonful of pepper and two scant tablespoonfuls of salt. Stew slowly for two hours ; then add a cupful of cream and a cupful of boiled rice. Taste, to be sure there is enough seasoning ; and if there be, boil up once, and serve.