made with green and fresh gombo or okra cut up. It would be no use to attempt to lay down rules in regard to the proportion in which the above ingredients are to be used, as there are not, perhaps, two Creole cooks who follow the same recipe exactly. Everything depends on taste and experience.
GOMBO FILÉ
This is made exactly like the other, but with pulverized okra instead of fresh green okra, and oysters are also used, in proportion to the quantity of soup needed. If Azim needs further information, he must inform us, and we shall send him to a first-class Creole cook, with whom he can converse at leisure.
We fear that the good old Creole lore is rapidly disappearing, not merely in regard to cooking, but also in regard to natural medicine. The herb medicines of the old
