_Brunswick Stew._ Take two chickens or three or four squirrels, let them boil in water. Cook one pint butter-beans, and one quart tomatoes; cook with the meat. When done, add one dozen ears corn, one dozen large tomatoes, and one pound butter. Take out the chicken, cut it into small pieces and put back; cook until it is well done and thick enough to be eaten with a fork. Season with pepper and salt.--_Mrs. R._ GUMBO. Put one tablespoonful lard into a pan. Slice two onions and fry them in it a few minutes. Have ready a chicken cut up, and fry it in the lard till it slightly browns, also one or two slices of bacon or pork, and three or four bunches parsley cut up. Have a heaping plateful of ochra cut up; put that in the pan and let it wilt a few minutes (you must stir it), then add three or four tomatoes cut up. Then put the whole into a stewpan, pour hot water to it, not quite as much as for soup. Let it boil until quite thick. Season with pepper and salt, also red or green pod pepper. It must be dished like soup and eaten with rice; the rice to be boiled dry and served in a vegetable dish; put one or two spoonfuls in a plate and pour the gumbo over it.--_Mrs. G._ _Gumbo._ Cut up two chickens, fry slightly with a little onion, and a few slices pickled pork. Put in three or four quarts boiling water, together with pepper and salt, eighteen okras, one-half peck cut up tomatoes. Stew one hour and a half.--_Mrs. D. R._ _Gumbo._ Take one chicken, frying size, cut up in hot lard; add one quart ochra chopped fine, and one good sized onion chopped fine, when the chicken begins to brown, stirring all the time until it ceases to rope and is a nice brown. Then put it into a deep vessel and pour on enough boiling water to make soup for ten or twelve persons, adding two or three tomatoes, skinned and sliced, two ears of tender corn, salt, and black and red pepper to the taste. Let the whole boil one hour. Boil rice very dry and serve with it.--_Mrs. P. McG._ GUMBO FILIT À LA CREOLE. Put into a deep pot one tablespoonful lard, when hot put in one tablespoonful flour, stir in until brown, then slice one large onion and fry it till brown; skim out the onion and do not put it back until a chicken cut up in small pieces has been fried. Stir it all the time. Have a kettle of boiling water near by; pour one or two cups of water on the chicken, stir well and let it simmer slowly. Add: 10 allspice. 8 cloves. Red and black pepper. Parsley and thyme if you like it. Put in two quarts of water, boiling, and let it boil gently two hours. Have ready the liquor from one quart oysters, put that in with the water; put the oysters in later, allowing them time to cook. When ready to serve stir in one tablespoonful filit, boil up once. To be eaten with rice cooked dry. N. B. _Filit_ is only pulverized sassafras leaves, dried and sifted; you can make it yourself.--_Mrs. S., La._ VEAL PÂTÉS.