Cut a four-pound fowl into pieces and put it over the fire with four quarts of cold water. Bring very slowly to the boiling point, and simmer gently for three hours, or until the meat is so tender that it slips from the bones. Add half of a sliced onion and three stalks of celery, and simmer for an hour longer. Turn into a bowl and set in a cold place for some hours. When thoroughly chilled remove the fat from the surface of the soup, strain out the bones and skim. If the liquor is jellied after skimming it, set it on the fire long enough to melt the jelly from the bones. Strain through coarse muslin, letting it drip through, but not squeezing the bag. Put over the fire and, when lukewarm, throw in the unbeaten white and broken shell of an egg; stir to a quick boil and again strain through muslin after seasoning to taste.
(A Creole recipe)
Cook two sliced onions in the fat left in the frying-pan. Put into the kettle with the chicken half a pound of lean salt pork, or corned ham, cut into small bits, and the fried onions. Add two quarts of cold water, and bring slowly to a boil, after which you should let it simmer two hours. Add, now, two dozen young okra pods, half a pod of green pepper, chopped, and half a can of tomatoes, or a pint of fresh, cut small, and simmer till the chicken is tender. Remove the larger bones, add salt to taste, and five minutes before serving add one pint of fine, sweet corn pulp, scraped from the cob, or one small can of canned corn, or one pint of oysters. Stir in a tablespoonful of butter rolled in flour, boil a few minutes and serve. If fresh okra can not be obtained use the canned.
This delicious soup may be made with oysters, or shrimps, or chicken. Brown one small onion in a heaping tablespoonful of butter. Add one quart of sliced okra, and fry it well, stirring all the time to prevent burning. Now add half a gallon of hot water and let it cook until simmered down to one quart. Add three ripe tomatoes and the chicken, or oysters, or shrimps. If the chicken is used it must have been previously stewed tender, in which case use the broth instead of the hot water. Season to taste with salt and cayenne, and serve with a tablespoonful of rice for each soup-plate.
Cut into thin strips, and these into inch lengths, two carrots, one-half of a white turnip, two or three celery stalks, two small onions, a leaf or two of young cabbage, and a good handful of string beans. Put all together, with half a cupful of green peas, into cold salted water, and leave for half an hour. Turn, then, into your soup kettle with sufficient water to cover, and cook for fifteen minutes. Drain off the water, cover the vegetables with a quart of good soup stock or consomme, and cook gently for twenty-five minutes longer. Season with salt and pepper, add chopped parsley and kitchen bouquet to taste, and boil up once before serving. You may add tomatoes or not, as you like. The stock should be strong.