Pineapple Soup
of pepper. The tomatoes are not absolutely necessary. Wash the fowl, and cut it into joints and other pieces convenient to handle. Slice the pork, and fry it brown; then remove it from the pan, put the chicken into the fat, fry it until brown, and then place it in the soup-kettle. Wash the okra carefully and cut it into slices. Cut the onion fine, and cook in the frying-pan for two minutes; then put in the okra, and after the mixture has cooked for ten minutes, transfer it to the soup-kettle. Put the butter and flour in the frying-pan, and stir them until brown. Pour two quarts of boiling water into the kettle, stir in the browned flour, add the tomatoes and seasoning, cover the soup and let it simmer for two and one-half hours. At the end of that time remove the bones of the fowl, and serve the soup without straining.