GUMBO

(1) See Oxra. (2) A title applied in the South to a rich Creole soup of mixed vegetables, herbs, meats, poultry, shellfish, ete., which generally contains okra as one of its ingredients. The soup commonly bears also the name of the chief character ingredient—as chicken gumbo, shrimp gumbo, turkey gumbo, squirrel gumbo, okra gumbo, and cabbage gumbo. Gumbo Filé is any gumbo soup containing ‘‘filé,”’ the dried, powdered young leaves and leaf-buds of sa afras—properly added just before taking the soup from the fire Q47 HACKBERRY, or Sugarberry, the small berry-like fruit of the big nettle-tree (Celtis occidental is). It is oblong, from one-half to three-quarters of an inch in length, and dark purple when fully ripe; of pleasing sweetne and aromatic flavor. It is mildly astringent and is at its best after it has been touched by frost. HADDOCK (sce the color-page facing 470), a dark silvery-grey sea-fish, from 114 to seven pounds in weight as generally seen in the markets—though often reaching double the latter figure. It is allied to the cod and very plentiful in the North Atlantie, off both the American and Fiuropean coasts. Its flesh is of the first quality ~white, flaky, and tender. ‘‘Deep sea’’ catches are generally considered the best. Smoked haddock—the fish split oor open, part of the backbone removed, y- Fie Oe and the head off, lightly salted and nd } Fa." kay See: smoked—is best known as die’’—that title having its origin in "2 0 pe he waist wan the reputation of the haddock cured cig eget One 7 oe > Se around Find on, a fishing village near fee ae = 34 Ete Fog Aberdeen, Scotland. It is marketed baad ), ee a at ern teh in cans and boxes and is considered fo MF ron be WEEE best during the winter months. It is Vo Wd ott hea a i Heal an excellent breakfast dish, best served ee ree vey e broiled, with melted butter or cream py re mir Lege y sauce; or toasted, with drawn butter. 2 ade tr oe The supply was formerly tirely imported, but now the great bulk ‘. of the supply—and some of the very Haddock curing in stacks finest—comes from New England. The Encyclopedia of Food — H **H**