Ox-Tail Soup

1 ox-tail

1/2 tablespoon drippings

2 quarts cold water 1 onion

1 stalk celery

1 bunch parsley

2 cloves

2 peppercorns

1 teaspoon salt

Cut ox-tail into pieces, separating at the joints. Brown the onion in the drippings of salt pork. Put the meat in a kettle with the water; when it reaches the boiling point add the spices, the onion and the celery and parsley finely chopped. Let simmer for four hours; strain and cool and remove the grease. Reheat; add the salt and serve.

Pepper Pot

3 pounds tripe 2 quarts water Small knuckle of veal Water to cover veal 2 potatoes

1 chopped onion

1/2 tablespoon sweet marjoram

1/2 bunch parsley and thyme

Salt and pepper

Dumplings

Boil the tripe for six hours the day previous to using and save the liquor. Boil the knuckle of veal in a separate vessel in sufficient water to cover it; when the meat separates from the bones strain and add the liquor to the tripe liquor with the seasoning, potatoes and onion. Cut the tripe into pieces half an inch square and the potatoes likewise. Boil all together for fifteen or twenty minutes, adding the dumplings ten minutes before serving time.

Mullagatawny Soup

1 tablespoon beef drippings

1 large onion

2 quarts stock

2 tablespoons chopped carrot

3 tablespoons chopped celery 1/2 lemon

2 cloves

2 peppercorns

1/2 teaspoon curry powder

1/2 teaspoon salt

2 tablespoons boiled rice

1/2 cup cooked chicken or veal

Slice the onion and fry it brown in the drippings; put it into the stock, together with the carrot, celery, lemon juice, cloves and peppercorns. Mix the curry powder and salt to a smooth paste with a little water, and add that also. Simmer one hour, strain and cool; remove the fat; add the chicken and rice; reheat and serve.

Chicken Gumbo

1 tablespoon butter

1 tablespoon chopped onion

1 quart sliced okra

2 quarts hot water

3 small tomatoes

Less desirable pieces chicken

Flour

Salt and pepper

Brown the onion in the butter; add the okra and fry until the okra will rope from a spoon. Stir constantly. Pour all into the hot water and boil down to a quart. Scald the tomatoes; peel them; cut into small pieces and add to the soup. Next sprinkle with salt, pepper and flour the wings, back, neck and other undesirable portions of a chicken and fry them a light brown. Lift from the frying pan with a fork and add to the soup one half hour before serving.

Julienne Soup

1 quart stock 3 small carrot 1 small turnip 1 small potato

1 small onion 1 small tomato 1 quart boiling water 1 tablespoon barley

Salt and pepper

Cut the vegetables into small pieces, add the water, barley and seasoning and let all simmer slowly until the vegetables are tender. Add the stock; bring to a boil and serve,