Take one quart of ripe tomatoes, stew with one quart of okra, cut into small rings. Put this on to boil with about two quarts or water and a piece of soup meat (no bone), chop up an onion, a carrot and a sprig of parsley, add this to the soup. Fricassee one chicken with some rice, dish up with the soup, putting a piece of chicken and one tablespoon of rice into each soup plate before adding the soup. Let the soup simmer four or five hours; season with salt and pepper. A little corn and Lima beans may be added; they should be cooked with the soup for several hours. Cut the soup meat into small cubes and leave in the soup to serve.