THE VEGETABLE GARDEN 



that once tried it will become a favorite 

 dish. It will readily be seen that gumbo 

 soup so prepared is almost a meal in itself. 

 The soup takes four hours to make. Put 

 into a kettle two pounds of lean soup beef, 

 one-half a chicken which has been jointed, a 

 small ham bone, or a good sized slice of 

 lean bacon, a slice of green pepper, and a 

 square inch of onion. Add three quarts of 

 water and boil or simmer gently, skimming 

 often for two hours. At the end of this 

 time add a quart and a half of okra which 

 has first been cut in slices and fried lightly 

 in the smallest quantity of butter possible, 

 and add also a large potato cut in pieces, 

 which gradually breaks and thickens the 

 soup. An hour later, after frequent skim- 

 ming, add a full quart of tomatoes and the 

 corn cut from two large ears, and also the 

 cobs, and continue to boil gently for yet 

 another hour. Then remove the piece of 

 beef, or whatever is left of it, and also the 

 corn cobs, cut the meat from the chicken 

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