Okra Soup
1 qt. okra 2 qts. tomatoes 5 lbs. shin of beef 5 qts. water 1 1/2 tablespoons salt Few grains cayenne Cut the okra in short bits, skin and slice the tomatoes, cut meat in thin slices across the grain, and put all together in kettle, with seasonings and water. Bring to a boil and skim well. Simmer steadily six or seven hours. Remove all bones and unsightly pieces. Skim off grease before serving. White Stock (from Veal) 6 lbs. knuckle of veal 4 qts. cold water 1 tablespoon salt 6 peppercorns Celery root, or 1/2 teaspoon celery seed 1 onion Wipe the veal, cut the meat fine and break the bones. Put it into the kettle with the cold water and salt. Skim as it boils, and when clear add the seasonings. Simmer until the bones are clean and the liquor reduced one-half. Strain, and when cool remove the fat. Use it for white or delicate soups. White Soup (from Chicken) 3 or 4 lbs. fowl 3 qts. cold water 1 tablespoon salt 6 peppercorns 1 tablespoon chopped onions 2 tablespoons chopped celery 1 pt. cream 1 tablespoon butter 1 tablespoon corn starch 1 teaspoon salt 1 saltspoon white pepper 2 eggs Singe, clean and wipe the fowl. Cut off the legs and wings, and disjoint the body. Put it on to boil in cold water. Let it come to a boil quickly, because we wish to use the meat as well as the water, and skim thoroughly. The meat may be removed when tender, and the bones put on to boil again. (Use the meat for croquettes or other made dishes.) Add the salt and vegetables. Simmer until reduced one-half. Strain and when cool remove the fat. For 1 quart of stock allow 1 pint of cream or milk. If cream, use a little less flour for thickening. Boil the stock, add the butter and flour, cooked together, and the seasoning. Strain it over the beaten eggs, stirring as your pour, or the eggs will curdle. The liquor in which a fowl or chicken has been boiled, when not wanted for any other purpose, should be saved for white soup. If the vegetables and spices are not boiled with the fowl, fry them five minutes without burning, add them to the stock, and simmer fifteen minutes.-From Mrs. Lincoln's "Boston Cook Book".