The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-08-31
okRA AND GREEN PEPPERS.

/ Is cultivated and highly priZe0 IN Inc
south. holding much the same place II
public esteem there as does asparagus,
| the spring time native vegetable favoTite
| Of the north
The green seed pods Of the okra are
served IN much the same manner as as
parsgus. The plant belongs 70 the NAL
/ low family and possesses the same nue.
/ ilaginous properties which distinguish all
members OF this class.
When okra IS compounded with tona-
toes. rice and chicken. as in that ex-
cellent and palatable combination, known
as Brunswick stew. il is delightful sur
prise TO those who thus acquire their
first knowledge OF okra-
Okra may be preserved for winter use
by the simple process OF drying the pods
after cutting them into rings. and string
ing these on cords and hanging them
in the store room until dry enough TO tie
up IL clean paper bags. which may be
hung on . nail in the pantry. convenient
for use, or the okra may be canned ike
other green vegetables. IN this form
they may be obtained of any first class
city grocer when the fresh pods are not
In market
Another Edible Pod.
The pods OF the capsicum are used in
many ways in cooking. While these pos
sess the hot, pungent favor similar. but
much stronger than the true pepper.
which belongs to the order piperaceae,
and produces a small. black berry. it Is
IN no way related TO this commodity.
but belongs TO the night shade family.
While the dried pods Of several varieties
are used either ground TO a fine powder
and commonly known as cayenne pepper,
or whole, to give the peppery flavor 10
many dishes, the green pod OF the sweet
pepper IS classed among vegetables. and
served in numerous forms, principally as
a vegetable entree or accompaniment 10
meats
Capsicum is regarded as an agreeable
and valuable stimUlant, producing the
medical effect OF alcohol without disas-
trous results following its moderate use
While many like its characteristic fla
vor IN mild form they md its whole
strength too pungent TO their taste and
comfort. Cooking will dispel the fiery"
quality TO a very great extent, and when
the green pods Of the sweet variety have
seeds and veins carefully removed and
are then par5oiled or scaIded for a few
minutes they are exceedingly mild IN
flavor When these pods are stuffed and
baked they do not require any previous
cooking. as the process OF baking or
bralsing them will extract much OF the
peppery quality
Boiled Okra.
Always cook okra in porceiain-lined
vessels. as tin or unglazed kettles OF
saucepans are apt to discolor and spoil
the flavor. Select the tender, young pods;
cut them in rings and boil them. IN
covered, in salted water. about twenty
minutes. or until they are tender; then
drain them nearly dry; season with salt
and pepper: add butter and little good
cream. Let heat up again and turn into
a heated dish and serve If you cook
the very young. tender pods whole. put
them in cheese cloth bag or bags, as
this viii keep them from breaking
Okra Stew.
Select fresh young pods, trim them and
put into a saucepan with stock and to-
riato catsup sufficient 70 cover them and
IN equal quantities Add a slice OF ham
cut in strips and salt and pepper 10 taste
and stew gently for half an hour. covered
Then put into heated dish. pour the
sauce over it and sprinkle with minced
parsley and serve.
okra With Rice.
Wash a quart OF fresh young okra pods
and slice them thin. Peel two solid. ripe
tomatoes and cut into dice. remove the
seeds from red pepper pod and cut pod
into fine strips; peel and slice an onion.
then chop it coarsely. Put all together
into 4 porcelain-lined saucepan with half
a cup Of butter or quarter pound Of salt.
fat pork: cover and let cook gently for
nals an hour Wash a half pound OF rice
and boil in plenty OF sailed water When
okra and rice IS done and seasoned to
Taste put okra in center Of a hot dish
with border OF rice around it and serve
vcry hot
wiler. OF the Enid Echo. who started the
Tomatoes Stuffed With Okra and
Baked.
Select round. firm, ripe tomatoes Cut
a slice from the stem end and scoop out
the seeds FIJI nearly fun with okrs-
boiled. seasoned with salt, pepper ard
butter and chopped fire and put q spoon
I'll OF cream sauce on top OF each
Sprinkle with breadcrum5s and bake IN
a moderate oven until tomatoes are ten
der. but not broken. Serve with plain
boiled rice
Okra oumbo.
Cut a large knuckie OF veal and a large
sIics OF lean h-n iato small pieces Put
into a pan with some hot dripping. add
a sliced onion. two or three green pepper
ro5s minced fine, and three dozen okra /
rods F-y \ light brown SpTinkle II
two tablesaoonfuls Of -four. stir until
blended IL other Ingredients: add two
quarts or boiling water and simmer gent /
IS for two hours Chicken instead q
zeal nay be used
scslloped okrs-
Wash Z quart Of fresh y0u-g ezra /
trim and boil tender. Drain ard pat
layer IN vel buttered baking dish. sea- !
scn with salt ard pepper. cover with bits +
OF butter ard coarse bread crumbs. zois- 4
ten these a little With cream Add more +
ezra and then seasoning crumbs. etc. f
having the top covered vI;h crlubz- I
sfoizteu with cream and DOT with bits q 4
butte- ard hske n moderately h7t oven /
uufl Drowned nicely
stuTF-a peSpers.
CT OF The srera end and scoop ozt 4
SEEDS and coarse veszs q SIX sweet green
peppers Prepare az extra pepper n sane 4
vay. then chop Il aae ard mix z1fh =
s-an minced oufoz. q eougle q pesieI Z
snd chopped tomato. two tzhlssDoonflls .
o fszlad CT O. melted butter. = tsas7oou- i