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Gumbo Soup

1½ lb. sliced ham I quart okra I chicken 14 lb. chopped bacon 2 onions I tablespoonful chopped pars- I garlic clove ley I tablespoonful flour I head celery 2 tablespoonfuls melted 3 pints (6 cups) strained stock butter I pint (2 cups) plain boiled I quart tomatoes rice Salt and pepper Chop the onions and the garlic, roll them in the flour, then brown them in the butter, and add the tomatoes. Cut the heads off the okra, split each four times and cut into dice, add it to the tomatoes in the casserole, add the parsley, salt and pepper, and the celery, bacon, and ham chopped; brown all together.

Cut up the chicken and fry it for a few minutes, then add it with the stock, and simmer until thick.

Serve with plain boiled rice. One pint of cooked crab meat, cooked shrimps, or oysters, may be added with the chicken if liked. 1/2 lb. (I cup) lentils 3 stalks celery 4 springs parsley I onion