The Southern cook book of fine old recipes

1 tablespoon butter 1 onion 3 pints water 2 dozen oysters Il/2 teaspoons sassafras leaves salt and pepper Cut up the chicken and stew it with the beef and 1 cup okra in 3 pints of water. When a strong broth has been obtained and the meat is tender, remove the chicken bones and cut the meat into small pieces. Add the oysters with their liquor and season to taste with salt, pepper and onion browned in butter. Add the sassafras leaves. Cook until the edges of the oysters curl. Cindy went to meetin' She shouted and she squeeled; She got so much religion She broke her stockin' heel. Creole Soup a la Madame Begue 1 tablespoon butter, melted 1 tablespoon chopped green pepper 1 tablespoon chopped red pepper 1 tablespoon flour ll/2 cups soup stock 1 cup tomato pulp l/2 cup corn salt and pepper Lightly brown the peppers in the melted butter; blend in the flour. Slowly add the soup stock and tomato pulp; place over fire and continue to stir until soup boils. Reduce the heat, cover and let cook slowly for 20 minutes. Strain into another pot, add the corn and season to taste with salt and pepper. Onion Soup Au Cratin 2 quarts meat broth 8 medium sized onions 2 tablespoons butter 1 teaspoon Worcestershire sauce salt and pepper toast grated parmesan cheese Slice onions thin and brown in butter. Add the broth, Worcestershire sauce, salt and pepper to taste, and simmer until the onions are tender. Pour soup into an earthen jar or oven-glass casserole. Arrange toast on top of soup, sprinkle with grated cheese and place under the broiler until cheese melts and browns. Southern Jugged Soup 6 potatoes, sliced 1 onion, sliced 6 tomatoes or two cups canned tomatoes 1 turnip, diced 1 can peas 1 grated carrot % cup rice 3 quarts water 1 tablespoon salt 1 tablespoon sugar % teaspoon pepper 1 pinch allspice Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover. Boil any carcasses of cold chicken, bones of roast meat or steak with trimmings, in three quarts of water, until the liquid is reduced to two quarts. Strain, cool and remove. Pour the broth over the vegetables. Put on the cover and seal, using tape or muslin, to keep in the steam. Set crock in a pan of hot water. Place in oven and cook from four to six hours. Plantation Soup 1 carrot, diced 1 stalk celery, cut fine 1 small onion, chopped fine 2 cups soup stock 4 tablespoons butter 2 tablespoons flour 2 cups milk % cup grated cheese Cook carrot, celery and onion in the stock until very tender; strain; make a thin white sauce by melting the butter, stirring in the flour and slowly adding the milk. Combine the stock with the white sauce and simmer until blended. When ready to serve, add the grated cheese. Jellied Melange 2 tablespoons gelatin % cup cold water 4 cups hot chicken broth 2 tablespoons onion juice 1 cup chopped cooked chicken V-2 cup chopped cooked ham % cup chopped celery 1 pimiento, chopped fine Soak the gelatin in the cold water for five minutes. Add to the hot chicken broth with the onion juice and stir until it dissolves. Set aside to cool; when it begins to congeal, stir in the other ingredients, and put in small molds. Chill. Serve on lettuce garnished with mayonnaise and parsley. Vegetable Bouillon (General Lee's Favorite Soup) 4 cups tomatoes