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 ¼ lb. (½ cup) tapioca

 3 heaping tablespoonfuls (3 ozs.) sugar

 1 teaspoonful salt

Put one quart of the water into a fireproof utensil, add the cloves, cinnamon, lemon and orange peels, and the bitter almonds.

Allow to remain for one hour, then simmer for fifteen minutes.

Strain and return to the pan, add the tapioca and the remainder of the water, and simmer until clear; then add the sugar, salt, and fruit juice.

Serve hot.

Cherry, strawberry, currant, blackberry, or grape juice may be used for fruit soups.

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 1 quart okra

 1 chicken

 2 onions

 1 garlic clove

 1 tablespoonful flour

 2 tablespoonfuls melted butter

 1 quart tomatoes

 Salt and pepper

 ½ lb. sliced ham

 ¼ lb. chopped bacon

 1 tablespoonful chopped parsley

 1 head celery

 3 pints (6 cups) strained stock

 1 pint (2 cups) plain boiled rice

Chop the onions and the garlic, roll them in the flour, then brown them in the butter, and add the tomatoes. Cut the heads off the okra, split each four times and cut into dice, add it to the tomatoes in the casserole, add the parsley, salt and pepper, and the celery, bacon, and ham chopped; brown all together.