ught to
a boil and skimmed and then left to cool and finally put in the ice
box. Small portions of meat, ham, any trimming and bones that have
accumulated may be added. Chicken feet, scalded in boiling water to
loosen the outer skin, which must be peeled off, together with the
giblets of fowl, may be added to the stock pot. Seasoning and the
addition of vegetables cause it to sour. Many varieties of soup are
possible with the use of this stock.

OYSTER GUMBO

Mince two medium-sized onions very fine and then place in a saucepan
and add

One pint of hot water,
One pint of oyster liquid,
One pint of milk.

Bring to a boil and cook for five minutes. Now add

One-half cup of flour dissolved in
One-half cup of milk.

Stir well until it reaches the boiling point, and then add

Twenty-five oysters,
One tablespoon of file (gumbo powder),
One ounce of butter.

Cook for five minutes and then pour the gumbo into a tureen and add
three tablespoons of finely chopped parsley. File, or gumbo powder, is
made by the Choxtaw Indians from young sassafras leaves. The Indians
gather the leaves, spread them upon the bark to dry and then grind
them into a fine powder, put it through a fine sieve and then pack it
into pouches or jars. It is sold in the French markets in New Orleans
and in all high-class importing groceries. The Indians use the
sassafras both medicinally and in cookery, and the Creoles quickly
discovered this and appreciated it when making their famous gumbo or
file.

VEGETABLE SOUP

One pint of stock, one cup of tomato pulp, made by scalding the
peeling of tomatoes, or the canned tomatoes, may be used, and

One-half cup of diced potatoes,
One-half cup of mixed vegetables; cabbage, turnips and peas, may
be added
One-half carrot cut in dice,
One tablespoon of parsley,
Two tablespoons of flour,
Salt and pepper to taste,
Portion of bunch of potherbs.

Take a bunch of potherbs, divide into small bunches and tie each with
a string and then use one of these in the vegetable soup. Put the
remainder of the herbs in a fruit jar until needed again.

Put the herbs in the stock, add the tomatoes and let simmer. Cook the
vegetables in one pint of water until tender and then add water and
all to the stock and add the seasoning and flour, mixed with a little
cold water, and cook for five minutes.

TO MAKE NOODLES

One egg,
One tablespoon of water,
One-half teaspo