The Southern cook book of fine old recipes

Where the corn is full of kernels, And The Colonels Full of Corn! WILL LAMPTON. Chicken Gumbo 1 small stewing chicken 2 tablespoons flour 3 tablespoons butter, melted 1 onion, chopped 4 cups okra, sliced and chopped 2 cups tomato pulp few sprigs parsley, chopped 4 cups water salt and pepper to taste After chicken is cleaned and dressed, cut it into serving portions. Dredge lightly with the flour and saute in the butter, along with the chopped onion. When the chicken is nicely browned, add the okra, tomatoes, parsley and water. Season to taste with salt and pepper. Cook very slowly until the chicken is tender and the okra well-cooked — about 2V-2 hours. Add water as required during the slow cooking process. If a thin soup is preferred, the quantity of water may be increased. Almond Chicken Soup Vz cup blanched almonds 6 bitter almonds 3 cups chicken broth 1 teaspoon onion juice 1 bay leaf, crushed fine 3 tablespoons butter 3 tablespoons flour 2 cups milk 1 cup cream salt and pepper to taste Chop almonds fine, adding the bitter almonds for a more pronounced flavor. Add the chopped almonds to the chicken broth, seasoned with onion juice and bay leaf. Simmer slowly. Melt the butter and stir in the flour; when smooth, add to the broth, stirring constantly until the boiling point is reached. Add the milk and cream and season to taste with salt and pepper. Southern Bean Soup 1 cup dried beans cold water 6 cups ham broth 1 cup chopped celery % onion, minced 3 tablespoons butter 3 tablespoons flour salt and pepper Cover the beans with cold water and let stand overnight, or at least six hours. Drain off water and add beans to ham broth. Add the celery and onion and let cook slowly until beans become quite soft. Strain the bean broth ; press the beans through a sieve and add the pulp to the strained broth. If necessary, add more water in order to have five cups of broth. Melt the butter, stir in the flour, salt and pepper; slowly stir in the hot bean broth and simmer until thickened. Serve hot with slices of lemon and hard cooked eggs. Some folks say preachers won't steal, But I caught two in my cornfield. One had a bushel, one had a peck, One had a roastiji' ear hung round his neck. Chicken Cream Soup 3 cups chicken broth 3 tablespoons rice Vz cup diced celery 2 cups hot milk Cook the rice and celery until soft. Strain and rub through a strainer and add to the stock. Add 2 cups of hot milk, season with salt and pepper to taste. Sprinkle chopped parsley over the top when ready to serve. Okra Soup 1 soup bone 4 cups cold water 4 cups okra, cut fine 2 cups tomato pulp salt and pepper Cover soup bone with cold water and allow to come to a boil; cook about one hour. Add the okra which has been cut fine and the tomato pulp. Simmer all together for 2 hours until thick. Rice is invariably served with this soup and sometimes corn and buttered beans. Black Bean Soup 2 cups black beans 12 cups water */4 pound salt pork y% pound lean beef, cut in small pieces 1 carrot, diced 3 small onions, minced 3 cloves J/4 teaspoon mace dash red pepper 3 hard cooked eggs, sliced 1 lemon, sliced 1 wineglass sherry