Evening star., 1947-11-19
GUMBO RECIPES.


from Mrs. T. E. c., ArlingtonJ
I am sending some recipes for
gumbo. noticed request for same,
but have lost the 1ady's initials, hope
she finds what she wants, among
these. They are the real New
Orleans recipes.
Okra Gumbo: One chicken, ]
onion, 6 large tomatoes, 2 pints OF
okra or fifty pods counted, "a pod
red pepper without the seed, 2 large
slices of ham, / bay leaf, l spris
thyme or parsley, tablespoon
shortening or 2 Of butter. Salt and
cayenneI to taste.
Clean and cutup the chicken. Dice
the ham, chop onion, parsley and
thyme fine. Skin the tomatoes, chop
ane, save the juice. Wash and stem
the okra and slice into thin layers
of one-half inch each. Put the
shortening or butter in soup kettle
when hot add chicken and ham
Cover closely and let simmer 10
minutes. Then add parsley. onion
thyme and tomatoes, stirring fire.
quently to prevent scorching. Then
add the okra and when well Drowned
ado the juice of the tomatoes which
imparts superior flavor. The okra
is very delicate and is liable to
scorch quickly If not stirred fre-
ouently. For this reason you may
fry the okra separately, seasoning
with salt, pepper and cayenne, then
add to the chicken. The least taste
of scorch spoils the flavor OF the
gumbo. When well fried and
Drowned add to the boiling water
(about 3 quarts and set on the
back of the stove and simmer Tor
l hour. The remains of turkey
may be used instead Of chicken.
Serve with rice.
Crab Gumbo: One dozen hard or
-shelled crabs, one onion, 6 large
fresh tomatoes, pints okra or SO
counted, Y pod red pepper without
the seeds, l tablespoon shortening
or 2 level spoons butter, salt, cayenne
to taste. Scald the hard shelled
crabs and clean, taking off the dead
mans fingers and the spongy sub
stances. See that the sand bags on
the under part are removed. Then
cut off the claws, crack and cut the
body of the crab in quarters. Sea-
son with salt and pepper. Put the
shortening into the pot and when
hot, throw in the bodies and claws,
cover closely and after 5 or 10 min
utes add the skinned tomatoes,
chopped onions, thyme, and pars-
ley, stirring occasionally to prevent
scorching. After five minutes add
the okra, sliced fine, and when well
Drowned. without the semblance of
scorching, add the bay leaf, chopped
fine. and the juice of the tomatoes.
Pour over about two quarts and
half of boiling water, set on stove
and simmer for an hour, having
thrown in the pepper pot. When
nearly ready to serve season accord
ing to taste with cayenne, and salt.
Pour into tureen and serve with
rice. This quantity allows two soft
shelled or two bodies OF hard-shell
crabs to each person.
Plain Shrimp Gumbo: Three to S
pounds of lake shrimp, pound Of
okra, l large or 2 small onions, 2
fresh tomatoes or u can Of toma-
toes, l heaping tablespoonful OF
shortening, Z pod Of red pepper.
Salt and pepper.
Remove heads from shrimp. Wash
thoroughly. Then boil about 10
minutes. Chop okra fine, chopping
cross wise. Mince onion. Fry okra
and pepper and onion slightly in a
skillet. Then add chopped up toma-
toes or canned tomatoes. Fry few
minutes, add two quarts Of water
gradually, using water in which the
shrimp have been cooked. Peel the
shrimp and add to mixture, allow
ing all to boil slowly for about two
hours. Serve with rice. If river
shrimp are used boil them with the
heads on, removing heads and peel
ing shrimp just before adding to
the gumbo.
X X
LIP READING CLASSES.
From Mrs. E. T. B., Washington.)
Call the Hard of Hearing Wash
ington Society, 2431 18th street
NV, Columbia 1885. They have lip
reading classes for beginners and
advanced. Some classes are held
during the day, others in the eve
ming. There is small registration
fee. Lip reading is difficult to learn;
but don't get discouraged. The
teacher is just grand. Every one
connected with this organization is
most helpful and sympathetic. They
also have serial affairs for tho hard