Gumbo
Put one tablespoonful lard into a pan. Slice two onions and fry them in it a few minutes. Have ready a chicken cut up, and fry it in the lard till it slightly browns, also one or two slices of bacon or pork, and three or four bunches parsley cut up.
Have a heaping plateful of ochra cu up; put that in the pan and let it wilt a few minutes (you must stir it), then add three or four tomatoes cut up. Then put the whole into a stewpan, pour hot water to it, not quite as much as for soup. Let it boil until quite thick. Season with pepper and salt, also red or green pod pepper.
It must be dished like soup and eaten with rice; the rice to be boiled dry and served in a vegetable dish; put one or two spoonfuls in a plate and pour the gumbo over it.--Mrs. G.
Gumbo.
Cut up two chickens, fry slightly with a little onion, and a few slices pickled pork.
Put in three or four quarts boiling water, together with pepper and salt, eighteen okras, one-half peck cut up tomatoes.
Stew one hour and a half.-Mrs. D. R.
Gumbo.
Take one chicken, frying size, cut up in hot lard; add one quart ochra chopped fine, and one good sized onion chopped fine, when the chicken begins to brown, stirring all the time until it ceases to rope and is a nice brown. Then put it into a deep vessel and pour on enough boiling water to make soup for ten or twelve persons, adding two or three tomatoes, skinned and sliced, two ears of tender corn, salt, and black and red pepper to the taste. Let the whole boil one hour.
Boil rice very dry and serve with it.-Mrs. P McG.