When  cooked,  clear  it  as  if  you
were  making  a  plain,  clear  soup.
Beat  the  white  of  1  egg  lightly,  just
enough  to  separate  it,  and  add  to  it
the  eggshell  broken  up.  When  the
stock  has  cooled,  add  this  and  set  it
where  it  will  come  slowly  to  the  boil,
stirring  constantly.  The  egg  will  at-
tract all  particles  of  tomatoes  and
everything  solid.  Let  it  boil  two
minutes,  then  strain  through  two
thicknesses  of  cheese  cloth.  It  will
be  perfectly  clear,  but  ynth  the  red-
tomato  coloring.  If  it  were  left  to
cool,  it  would  become  a  solid  jelly,—
Stella  A.  Downing.
Okra  Gumbo   (Southern  recipe).
1  chicken,
1  onion,
I  pod    red    pepper    without    the

seeds,
S  pints  okra,  or  about  50  pods,
9  slices  ham,
1  bay  leaf,
1  sprig  thyme  or  parsley,


1  tablespoonful    each    lard     and

butter.
Salt  and  cayenne  to  taste.
Clean  and  cut  up  the  chicken.  Cut
the  ham  into  small  squares  or  dice,
and  chop  the  onion,  parsley,  and
thyme.  Skin  the  tomatoes  and  chop
fine,  saving  the  juice.  Wash  and
stem  the  okras  and  slice  into  thin
layers  of  half  an  inch  each.  Put  the
lard  and  butter  into  the  soup  kettle;
when  hot,  add  the  chicken  and  ham.
Cover  closely  and  let  it  simmer  ten
minutes.  Then  add  the  chopped
onions,  parsley,  thyme,  and  tomatoes,
stirring  frequently  to  prevent  scorch-
ing. Add  the  okras,  and  when  well
browned,  the  juice  of  the  tomatoes.
The  okra  is  very  delicate  and  is  lia-
ble to  scorch  if  not  stirred  frequent-
ly. Y/hen  well  fried  and  browned,
add  about  3  quarts  boiling  water
and  set  on  the  back  of  the  stove  to
simmer  for  an  hour  longer.  Serve
hot  with  boiled  rice.
Beef  Gumbo  (Southern  recipe)'.
