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 Joint a young chicken and brown in equal parts lard and butter; simmer in 2 quarts water until tender, remove all bones, cut the meat in smaller pieces and return to broth after skimming of all the grease; add 1 cup okra, which has been sliced, floured, and fried; add 2 chopped onions, 2 to 6 sliced medium tomatoes, 1 cup diced celery, and season with salt, pepper, and a little sugar; cook slowly for 30 minutes, add 2 cups milk or cream in which 1 tablespoon corn-starch has been smoothly mixed; bring just to scalding point; remove and serve. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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