Prepare 1 chicken, 1/2 qt. cold water, 50 oysters, 1 bay leaf, 1 onion, 1/2 lb. ham, 3 tablespoons butter, salt and cayenne pepper. Cut the chicken in pieces as for fricasse. Dredge the pieces with flour and brown them in butter. Put them in a soup kettle with the ham. Add the bay leaf and onion, cut into small pieces, bring the mixture to a boil, carefully skimming at first. Boil for 2 hrs., then add sliced okras, simmer 1 hr. longer.

Drain the oysters, add them to the soup, put in salt and pepper, boil 2 minutes, and serve. - Mrs. C. C. Cleveland, Bartlett, 111.

Variation I

Disjoint 1 fowl, cut 4 oz. ham in pieces and saute them in 3 tablespoons of lard to a golden brown; remove the chicken to a stew-pan (iron must not be used) and saute onion and 1 qt. of Greek okra-pods, cut in pieces; then add 1/3 cup flour and, when well blended with the fat, of which more may be needed, add gradually a qt. of water, 3 or 4 tomatoes, skins removed, red pepper, 1/2 bay leaf, 2 sprigs of thyme, and salt, let simmer, covered, very slowly until the fowl is cooked, adding more water, if needed, also salt. In serving, add a spoonful of boiled rice to each plate. - Mabel Sturtevant, 105 S: Dearborn St., Chicago, 111.

Variation II

This delicious soup may be made with oysters, shrimps, or chicken. Brown 1 small onion in a heaping tablespoon of butter. Add 1 qt. of sliced okra, and fry it well, stirring all the time to prevent burning. Now add 1/2 a gal. of hot water and let it cook until simmered down to 1 qt. Add 3 ripe tomatoes and the chicken, oysters, or shrimps. If chicken is used it must have been previously stewed tender, in which case use the broth instead of the hot water. Season to taste with salt and cayenne, and serve with a tablespoon of rice for each soup-plate. - Mrs. C. E. Westinghous, Mayfair, 111.