The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-17
The okra or Gumbo.

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This is a. vegetable par excellence In
the hands of a good southern cook
This vegetable, so distinctively q
southern favorite, is not so well known
to northern cooks except in large cities.
The seed pod is the edible part OF
this plant and is wholesome and nutri-
tiOuS. There are two varieties grown
for the market; of these the best is the
short, thick, green pod. which win re-
main tender longer than the long s1en-
der pod. which is pale green and why.
The liking for okra is an acquired
taste with many, and those who are
first introduced to it in the south may
not like it The creole method of cook
ing is to stew it in as little water as
possible and until it is a sort of muci-
lage. If plenty of sailed water be used
and the cooking not prolonged after the
olSra is tender this popularity is
avoided. OF course the pods must be
very young and tender or they cannot
be cooked in so short a time.
Many do not know that the delicious
flavor of the famous Georgia Bruins
wick stew is due greatly to the presence
of olzra well cooked in the compound.
Tomatoes and rice seem to be the
proper accompaniments Tor this vege-
table, and corn is very frequently used
The olzra may be canned or dried for
winter use, and when not to be had
fresh in the market can in this manner
be used all the year round It is espec-
tally nice for winter soups.
DRIED OKRA.
This may be obtained in the market
when the fresh is out of season. It is
sliced in rings and evaporated like ap-
pies. The very small tender pods may
be canned whole.
When dried it must soak in water for
an hour before cooking and then boiled
in sailed water until tender which win
require about 20 minutes.
ira may be dried at home with very
little trouble. Cut the pods in rings
where they will dry quickly.
STEWED OKRA.
Take young and tender pods, cut off
each end and wash them thoroughly,
boil them in sailed water until tender
(about three-quarters of an hour), then
drain off the water; season with salt,
pepper and butter and serve in a cover
ed vegetable dish.
OKRA GUMBO SOUP.
Cut two quarts or ol1ra into rings
and add two quarts of tomatoes and
three quarts Of water, put over the fire
and let it boil; take a young, tender
chicken, joint it and fry a nice brown;
put it into the oIxra and tomatoes; make
brown sauce with the fat remaining
to the pan and add to the SOUP Add
three small onions, chopped fine, a cup
OF corn and cup of lima beans. and salt
IL
gently for several hours When this
soup is served a tablespoonful of boiled
rice and a tablespoonful of sweet green
pepper, cut fine, is put into each soup
plate.
STEWED OKRA WITH TOMATO
SAUCE
Trim the tender pods same as for
steWtng; cover one quart with sailed
water, add a slice of bacon and cook
until nearly tender Then drain and
add one cup of tomato and one cup of
brown sauce; salt and pepper to taste
and simmer until okra is done.
OKRA WITH RICE
Prepare one quart of okra as for
stewing; put them in a saucepan with
a pint OF tomato pulp, half a pound of
nam or lean bacon cut into cubes. a
small onion and a red pepper chopped
fine and a pint of good broth or stock
Simmer gently for half an hour. Just
before serving add a tablespoonful Of
gumbo hllet powder; let it boil up once
and serve with boiled rice. The rice
dish.
OKRA, SAUTED. CREOLE STYLE.
Wash. trim and cut it to slices a quart
OF young, tender olzra; place in a gram
lite saucepan two tablespoonfuls of but
ter, mediums sized onion. a medium
sized green pepper, both minced fine.
stir over the fire until a golden brown
then add three large tomatoes nealed
ana cut into pieces, three tablespoon
Iuls or Spanish or some hot renner
sauce ana salt to taste, and the okra-
cover the saucepan and simmer gently
Tor haiI an hour. Turn out on a hot
olsh and sprinkle over with a teaspoon
1ul OF minced parsley and serve.
BRUNSWICK STEW
Stew large fowl until the meat
leaves the bones; remove skin. erisfle
ana bones and chop the meat in coarse
pieces Return to the liquor; add a
pint of corn scraped from the ears a
pint of young lima beans three Guns
OF >ornato, goOd-sized onion minced
me, a pint OF young okras, a small red
pepper, minced, a little celery seed.
two tablespoonfuls of butter and salt
pepper and Worcestershire sauce to
taste Simmer until okra is tender,
and then serve
before the stew is taken up improves
it greatly.
OKRA FRITTERS.
The large pods may be steWed in
sailed water. cut into rings or in long
slices, dipped in batter and fried
THE MEDICINAL VALUE OF VEG
ETABLES.
We do not desire to impress upon the
minds of our readers the idea that any
class of foods is to be regarded in the
light of medicine or remedies, for we
believe too much thought is already
given to means of overcoming ailments
tnat frequently originate in morbid
Imagination only. But many vegetables
do exert very direct medicinal effects.
and it may be well for the housewife
to inform herself as to the nature of
these in order that she may work more
intelligently in constructing daily bills
of fare. A we'll known authority gives
the following table:
Asparagus is very cooling and easily
dfgested
Cabbage. caulifower, Brussels
sprouts, and broccoli are cooling nu-
tritious. laxative and purifying to the
blood, as a tonic; but should not be
eaten too freely by delicate persons.
Celery is delicious cooked. and good
for rheum attic and equity people.
Lettuces are very wholesome. They
are slightly narcotic, and luIl and calm
the mind.