The several sorts of gumbo soup are all named so from being made with okra pods, called gumbo in the South, and used both green and in a dried and pow-dered state called gumbo file. This green powder, a few bay leaves and bundles of sassafras root are offered for sale by Indians in the New Orleans markets and seems to constitute their entire stock in trade. Okra or gumbo, is of too mucilaginous a nature to meet with much favor at the North. It can be bought in cans like everything else.

Take one fowl, which you can chop into 18 pieces, and an equal amount of veal cut in similar pieces and fry (saute) them in the usual Creole way with oil or clear butter, with a large minced onion and a leak and piece of carrot and turnip cut in dice, and if you use green okra from the garden slice the pods crosswise and let simmer with the meat. When the contents of the saucepan begin to brown add 4 or 5 quarts of soup stock.

If canned okra be used, fry the chicken and veal first then put in 1 or 2 cans and fill up with stock; the okra thickens the soup and the amount to be used is optional.

Tie up bouquet of herb, thyme, pars-ley, one bay leaf and 6 or 8 cloves - and drop it in the soup, also a pod of red pepper minced, and salt sufficient. Boil until the pieces of chicken are tender, take out the bunch of herbs; have a small saucepan of boiled rice reader at hand, serve a spoonful of rice in each plate and fill up with soup.