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Okra Gumbo Soup

(Vaughan’s Vegetable Cook Book)

Use two quarts of tomatoes to one quart of okra cut in rings; put them

over the fire with about three quarts of water and let the mixture come

to a boil; take one chicken; cut it up and fry brown with plenty of

gravy; put it in with the okra and tomatoes; add several small onions

chopped fine, a little corn and lima beans, if they are at hand, and

salt and pepper. Let all simmer gently for several hours. To be served

with a tablespoonful of rice and a green garden pepper cut fine to each

soup plate.

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