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page 35
1 pint tomatoes,
1 tablespoon butter.
Fry the chicken and pour over 1/2 gallon of boiling water and cook till the meat
drops from the bones. Remove bones. Prepare the vegetables and add to the soup
and boil. Then add thickening and season to taste, or as for any other soup.
Before pouring off add the butter. Add hot water as it boils down. Serve hot,
with rice boiled dry.
CHICKEN GUMBO
Mrs. Simms
Fry 1 chicken. When done, cover with boiling water and cook until it is ready to
fall apart. Remove the chicken, place in a dish to cool, and pour the liquor
into the soup-pot. Add chicken, minced or shredded very fine.
Fry 1 onion with 1 slice of fat pork. Rinse the skillet out with a little water
and pour all into the soup. Put 1 can of tomatoes on to boil with 2 quarts of
water. Slice 1/2 green pepper and 1 small red pepper very fine and add to
tomatoes. Boil 2 hours. Take 2 cans of okra, carefully removing all the tough
pods, 1/2 cup of rice, and 1 tablespoon of minced parsley. Add to the soup
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