1 chicken 50 oysters

2 dozen okras 1/2 pound of ham

1 1/2 quarts of cold water 1 bay leaf

1 onion

2 tablespoonfuls of butter

Salt and cayenne to taste

Cut the chicken up as for a fricassee, dredge the pieces with flour and brown them in the butter. Put them into a soup kettle with the ham, cut into small squares, the onion and the bay leaf. Place the kettle over a moderate fire and bring slowly to a boil. Skim carefully at the first boil and simmer gently for two hours. Now add the okras, cut into slices, and simmer one hour longer. Drain the oysters, add them to the soup, with the salt and cayenne. Boil two minutes longer and serve.

Gumbo Soup No. 2

1 chicken 1 onion 3/4 pound of ham 1 tablespoonful of butter 1 1/2 pints okras

6 tomatoes or one pint canned tomatoes 1 bay leaf 1/2 cup of rice Salt and pepper to taste

Cut the chicken same as No. 1; cut the ham into squares and the onion into slices. Roll the chicken in flour and brown it in the butter. Then put it into a soup kettle with the ham, onion, bay leaf and water. Place it on a moderate fire, and bring it slowly to a boil, skimming carefully. Simmer gently forty-five minutes. In the meantime cover the okras with cold water and soak twenty minutes, cut them in slices and add them to the soup. Simmer gently one hour; then add the tomatoes, pared and cut into small pieces, and the rice. Boil half an hour longer, season and serve.