Bean Soup.  Soak three pounds of dried beans twelve hours in cold water.  Cut two pounds of ham into quarter-inch cubes and place in a small sack.  Place beans, ham and four gallons of water in kettle and boil slowly until the beans are very soft.  Remove the ham and beans from the liquor and mash the beans fine.  Return ham and mashed beans to the liquor, add five gallons of soup stock and seasoning, and bring to boil.  Pack into jars or cans while hot.  Partially seal jars.  Cap and tip tin cans.  Process two hours if using hot-water-bath or condensed-steam outfit; ninety minutes if using water-seal outfit; seventy-five minutes if using five-pound steam-pressure outfit; sixty minutes if using pressure cooker.

Okra Soup.  Slice eight pounds okra into thin slices the round way.  Blanch ten minutes and cold-dip.  Boil one and a half pounds rice for twenty-five minutes.  Mix okra and rice and fill cans or jars half full.  To five gallons soup stock add five ounces salt, a quarter teaspoonful of coriander seed and a quarter teaspoonful of powdered cloves, and bring to boil.  Fill remaining portion of jars or cans.  Partially seal glass jars.  Cap and tip tin cans.  Process two hours if using hot-water-bath outfit or condensed-steam outfit; ninety minutes if using water-seal outfit; seventy-five minutes if using five-pound steam-pressure outfit; sixty minutes if using pressure-cooker outfit.

Chicken-Soup Stock.  Place thirty pounds chicken in ten gallons of cold water and simmer for five hours.  Remove meat and bones, then strain.  Add sufficient water to make ten gallons of stock.  Fill glass jars or tin cans with hot stock.  Partially seal glass jars.  Cap and tip tin cans.  This stock is used to make soup where the term “chicken-soup stock” is used.  Process ninety minutes if using hot-water-bath outfit or condensed-steam outfit; seventy-five minutes if using water-seal outfit; sixty minutes if using five-pound steam-pressure outfit; forty-five minutes if using pressure-cooker outfit.

Chicken Broth With Rice.  For each gallon of soup stock use twelve ounces of rice.  Boil rice thirty minutes.  Fill jars or tin cans two-thirds full of rice and the remainder with soup stock.  Partially seal glass jars.  Cap and tip tin cans.  Process ninety minutes if using hot-water-bath outfit or condensed-steam outfit; seventy-five minutes if using water-seal outfit; sixty minutes if using five-pound steam-pressure outfit; forty-five minutes if using pressure-cooker outfit.

Chicken Gumbo.  Cut two pounds ham into small cubes and boil thirty minutes.  Mince three pounds chicken and chop half a pound of onions fine.  Make a smooth paste of a half pound flour.  Add above to five gallons of chicken-soup stock.  Then add a half pound butter and a quarter pound salt and boil ten minutes.  Next add three ounces powdered okra mixed with one pint water.  Pack into glass jars or tin cans while hot.  Partially seal glass jars.  Cap and tip tin cans.  Process ninety minutes if using hot-water-bath outfit or condensed-steam outfit; seventy-five minutes if using water-seal outfit; sixty minutes if using five-pound steam-pressure outfit; forty-five minutes if using pressure-cooker outfit.