NEW ORLEANS GUMBO SOUP.

To make two quarts of soup, slice one onion, fry
brown in sweet drippings or butter, to which add one
quarter of a pound of ham and a similar amount of veal,
turkey or chicken chopped. While these ingredients are
frying, wash one dozen pods of young okra, slice thin,
throwing away the stems. When onion and m^at are
brown, add the okra, together with four quarts of boil-
ing water; a small red chili pepper cut fine and season-
ing of salt and a little nutmeg. Simmer for two hours.
Meanwhile pick all the meat from six boiled hard-shell
crabs, fry brown in hot fat with sliced onion. Peel and
slice one dozen tomatoes. Four soft-shell crabs may be
used in place of the hard-shelled crabs. Add the fried
crab meat and sliced tomatoes to the soup at the end of
two hours. Stir together carefully one tablespoonful of
butter and one of flour. Add, boil up and serve after
straining, small particles of the crab being allowed to
remain, if desired; also slices of okra.

BEAN SOUP.

Wash one pound of dried beans in cold water, soak
over night, boil until tender, when add one grated onion,
one quart of fresh milk and one heaping tablespoonful
of flour rubbed to a cream with two of butter and a lit-
tle milk. Boil in double boiler, season to taste, strain
and serve.