Egg Balls

Two hard-boiled yolks of eggs; mix with the raw yolk of one egg a little flour; roll the size of a hazel-nut.

Egg Soup

Boil a leg of lamb about two hours in water enough to cover it. After it has boiled about an hour and when carefully skimmed, add one half-cup of rice, and pepper and salt to taste. Have ready in your tureen two eggs well-beaten; add the boiling soup, a little at a time, stirring constantly. Serve the lamb with drawn butter, garnished with parsley and hard-boiled eggs cut into slices.

Tomato Chowder

Slice a peck of green tomatoes, six green peppers, and four onions; strew a teacup of salt over them. In the morning turn off the water, and put them in a kettle with vinegar enough to cover them, a teacup of sugar, one of grated horseradish, a tablespoonful of cloves, allspice, and cinnamon, each. Boil until soft.

Fish Soup

Slice three middling-sized onions and fry them with one ounce of butter till turning yellow; add three or four pounds of fish - bass, pike, trout, salmon, or any fish having a firm flesh; add, also, two carrots, two onions sliced, a little parsley, thyme, one clove of garlic, a bay leaf, one clove, six pepper corns, and salt; cover the whole with cold water and boil gently for two hours; add more water, if needed; strain and use.

Green Pea Soup

One peck of green peas, four tablespoonfuls of lard, heated in the kettle; put in the peas and stir them until perfectly green; add pepper and salt, and pour in as much water as you want soup; boil three-quarters of an hour, then add one teacupful of milk, thickened with one tablespoonful of flour; put in the soup two or three young onions, cut line and fried a light brown in butter. Just as you take it up, add yolks of two eggs beaten in a little cream.

Gumbo Soup

Cut up a pair of good-sized chickens, as for a fricassee; flour them well, and put into a pan with a good-sized piece of butter, and fry a nice brown; then lay them in a soup-pot, pour on three quarts of hot water, and let them simmer slowly for two hours. Braid a little flour and butter together for a thickening, and stir in a little pepper and salt. Strain a quart or three pints of oysters, and add the juice to the soup. Next add four or five slices of cold boiled ham, and let all boil slowly together for ten minutes. Just before you take up the soup stir in two large teaspoonfuls of finely powdered sassafras leaves, and let it simmer five minutes, then add your oysters. If you have no ham, it is very nice without it. Serve in a deep dish, and garnish the dish with rice.

Plain Gumbo Soup

Take a piece of ham half the size of your hand, and a knuckle of veal; put them into a pot with two quarts of cold water; simmer slowly two or three hours, then add two quarts of boiling water. Twenty minutes before serving, put in one small can of okra and as many oysters as you please. Season to taste.