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Show I uu Soup Specials Okra Soup. In one of my previous installments I spoke in detail upon soups, but since then, at the urgent request of our mutual friend, Myrtle Stedman, who presented mo with this recipe, I decided to give il a "try-out," "try-out," as we say about the studio. The result was so gratifying that I decided decid-ed to offer it to my readers. There are not many of us who arc acquainted acquaint-ed with an okra, which Is not an animal, ani-mal, but a vegetable, that when served to us In hotels and restaurants, Is usually disguised boyond recognition. recogni-tion. Four hours before the soup is need ed, put In a large marrow-bono with plenty of meat and gristle on it, and three quarts of water. When about to boll skim well. One hour after starting start-ing soup add one tablespoonful of salt and three pints of tender okra that have been washed and sliced. One hour later add six large tomatoes peeled and sliced, two heaping tea-spoonfuls tea-spoonfuls of raw rice, one-half teaspoonful tea-spoonful of black popper and one large onion sliced, also 12 cloves and allspice tied in a cloth. 1-Ia.lf hour be-fore be-fore serving the soup add six ears of young corn cut from the cob and two heaping teaspoonfuls of sugar. Ten minutes before serving let the soup V-v!l nnnnvnpnil Vnit hn onni ntwl lrron it well covered before this time so as to be sure and retain its flavor, therefore there-fore a large saucepan is needed to prevent the boiling over. Every time ingredients are added It will stop boiling, so watch carefully that it boils again quickly. It must bo stirred I occasionally to prevent scorching and sticking. After It once boils only a moderate fire is needed to keep It going. go-ing. Crab Gumbo. Colin Chase also recently re-cently offered me a recipe which he received from his mother down south, for crab gumbo soup. It Is rather difficult dif-ficult to make, but If you will follow the directions very carefully you will have success. Two lablespoonfuls of butter of poultry fat, one large onion, three-quarter pound of boiled him, one medium size green pepper, 12 crab bodies, three tablespoonfuls of Worcester Wor-cester sauce, two tablespoonfuls of flour, one quart of okra fresh or canned, one quart of picked shrimp fresh or canned, one small red popper, pop-per, two teaspoonfuls of salt, and one quart of tomatoes fresh or canned. Blend butter and flour till veil mixed, then stir in onion cut In small pieces, cook until yellow, then add okra (cut In pieces If fresh), stir this until somewhat dry and add ham. Cook a few minutes, then add shrimp, tomatoes (cut small), peppers cut fine, and crab bodies broken hi four pieces each. Then add salt and sauce and enough water to cover, stirring nil the while. In serving pass boiled rice with the gumbo. If the shrimps are canned, do not put in until 15 minutes before gumbo is done, or they will cook to pieces. When all finished you will find it a whole meal in itself and only desert need be used in connection connec-tion with IL oo |