The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1911-01-20
BORROWED RECIPES
Gumho Soup

make thickened gravy. While the
chicken is frying steam four large
tomatoes and peel them; cut one pint
of okra and boil it (cut four large
ears of corn, if in season, in the akra
it is great addition). Put chicken,
okra, gravy, tomatoes, corn, salt and
one large pod of red pepper in a stew
pan with two large cups OF boiling
water Boil one hour slowly and take
the chicken bones out with a spoon
before serving.
New England Clam Chowder
Fry some salt pork, cut into small
pieces. Cut up five small onions and
fry with the pork about ten minutes
Cut up eight common sized potatoes
and boil with the rest fifteen min
utes. Put the soft parts in and boil
not more than FIVE minutes, then add
the hard parts and crackers and boil
five minutes. Put in one-half cup Of
milk. Sprinkle in pepper to taste at
intervals. Let the kettle stand on the
back of the stove for ten minutes to
season.
Fricassee of Fowl 80.
Take a fowl as plump and tender as
you can get it, clean it thoroughly
and wash inside and out. Then cut
up taking pains to disjoint it proper
lily: put into kettle and nearly cover
with cold water. Rub first with salt
pepper and a little sage Bring to a
boil, then set back, closely covered
where it Will just simmer until done
When very tender, remove the chick
en- from the broth keeping hot. Skim
off all the fat from the liquor and set
it where it VIII boil up well. Season
more, if needed, and add one pint of
cream, if possible, or rich milk Let
come to boil, then draw back of the
stove and stir in quickly the well beat
en- yolk of an egg, and a tablespoonful
Of chopped parsley. Have the chicken
arranged upon a platter, leaving a hol-
low in the center. Take hot cream of
tartar biscuits, split and lay in the
hollow upon the platter and then
pour the cream and egg gravy over
chicken and biscuits and serve at
once
Potatoes Finnegan
First make an ordinary white sauce
seasoned with salt and pepper and
one TABLESPOONFUL of finely-chopped
shallot. Then have in readiness some
cooked potatoes, cut into dice, and
half the quantity of cooked carrots.
lightly chopped. Stir this to the
sauce and allow them to get thorough
" hot in it, and then serve, sprinkled
with fnely-chopped parsley.
Potatoes a I'encenne
Peel six potatoes and cut them into
slices. Melt 3 OF. of butter in stew
pan, put in the potatoes, add a little
salt, and cook them over a gentle fire
turning them frequently. When they
are nearly cooked pour over them
small cup of milk to which has been
added a Well-beaten egg and little
grated cheese. Continue to cook I'M
til the mixture has taken on a good
color, and then serve very hot
Potato ChoWder
Cut a slice of salt pork in dice and
fry until brown, adding a small onion
sliced very thin. Don't let the onion
brown, but put it in after the pork
has started to cook. Have ready one
or two medium-sized potatoes sliced
very thin and about a quart of hot
water. Without removing fat scraps
or onion put water and potatoes in the
pot and boil until potatoes are soft
enough to mash with a fork. Mash
part of them, which slightly thick
ems the chowder. Add cup of rich
milk, season to taste and serve with
biscuit 1t may also be made with
cold mashed potatoes, cold boiled po-
tatoes and cold boiled onion, and if
desired add lump of butter and
omit the pork.