Evening star., 1902-08-30
Table and Kitchen.
okra and Green Peppers and Many
Ways of Use


Ways of Use.
| This native plant of the West Indies
| is cultivated and highly priced in the south,
holding much the same place in public
| esteem there as does asparagus the spring
| time native vegetable favorite of the north.
The green seed pods of the okra are
| served in much the same manner as as
paragus. The plant belongs to the NAL
low family and possesses the same mu-
ciiaginous properties which distinguish all
members of this class.
The dried pods are used chiefly in win
ter in soups to thicken them, and in maxi
ing the famous southern "gumbo" dishes
which are most savOry delicacies and both
wholesome and nutritious
When okra is compounded with toma-
toes. rice and chicken. as in that excel
lent and palata BILE combination. known as
Brunswick stew 1t is delightful surprise
to those who thus acquire their first knowl-
edge of okra.
Okra may he 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 storeroom until dry enough to tie up in
clean paper bags, which may be hung
on nail in the pantry, convenient for use.
Or the okra may be canned like other
green vegetables. In this form they may
be obtained of any first-class city grocer
Another Edible Pod.
The pods of the capsicum are used In
many ways in cooking. While these pos
sess the hot, pungent flavor similar, but
much stronger than the true pepper, which
belongs to the order piperaceae and pro-
duces a small, black berry, 1t is In no way
related TO this commodity, but belongs to
the night shade family. While the dried
ground to a fine powder and commonly
known as cayenne pepper, or whole, to give
the peppcry flavor to many dishes the
green pod OF the sweet pepper is cIassed
among vegetables, and served in numerous
| forms, principally a vegetable entree or
accompaniment to meats.
Capsicum is regarded as an agreeable and
valuable stimulant, producing the medical
effect of alcohol without disastrous re-
| suits following its moderate use.
While many like its characteristic flavor
in mild form they find its whole strength
too pungent to their taste and comfort
Cooking will dsp"l 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 parboiled
or scalded for a few minutes they are eX-
ceedfngly mild IN favor. When these pods
are stuffed and baked they do not require
any previous cooking. as the process Of
baking OF braising them will extract much
OF the peppery quality.
Boiled okra.
Always cook ol1ra IN porcelain-Iined YES
sells, as tin or urglazed kettles or sauce
pans are apt to discolor and spoil the flavor.
Select the tender young pods; cut them In
rings and boil them, uncovered, 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
In n haEa+ +r.1 Igrl,
you cook the Nery young tender mods
whole. put them In cheesecloth bag OF :.
pags as this will keep them from breaking
okra Stew.
Select fresh young pods, trim them and
put into saucepan with stock and toma-
to catsup sufficient to cover them and in
equal quantities. Add a slice of ham cut
in strips and salt and pepper to taste and
stew gently for half an hour, covered Then
put into a heated dish pour the sauce over
II ana sprinkle With minced parsley and
serve.
okra With Rice.
Wash quart of fresh young okra pods
and slice them thin. Peel two solid r-ine
tomatoes and cut into dice, remove the
seeds from red pepper pod and cut nod
into fine strips; peel and slice an onion.
then chop it coarsely. Put all together
into porcelain-lined saucepan with half
cup of butter or quarter pound of salt.
tat pork; cover and let cook gently for half |
an hour. Wash half pound of rice and |
Doll in plenty of salted water When okra |
and rice is done and seasoned TO taste mt |
okra in center Of a hot dish with a border |
OF rice around 1t and serve very hot. |
Tomatoes Stuffed With okras and
Baked.
Select round, firm, ripe tomatoes Cut a |
slice from the stem end and SCOOP out the |
seeds Fill nearly full with okra boiled |
seasoned with salt, pepper and butter and |
chopped fine and put spoonful of cream |
sauce on top of each. Sprinkle with bread
crumbs and bake in a moderate oven until |
tomatoes are tender, but not broken. Serve |
with plain boiled rice.
Okra Gumbo. !
Cut large knuckIe of veal and large |
slice of lead ham into small pieces. Put |
into a pan with some hot dripping; add a |
sliced onion, two or three green pepper |
pods minced fine and three dozen okra |
pods. Fry light brown. Sprinkle in two |
tableSpoonfuls of -four; stir until blended in |
other ingredients: add two quarts of boil |
ing water and simmer gently for two hours
Chicken instead of veal may be used.
Scolloped okra.
Wash a quart of fresh young okra trim
and boil tender. Drain and put layer in
well buttered baking dish, season with |
salt and pepper, cover with bits of butter I
and coarse bread crumbs; moisten these a |
little with cream. Add more ollra and then
seasoning, crumbs. etc, having the top
covered with crumbs Moisten with cream
and dot with bits Of butter and bake in
moderately hot oven until Drowned nicely. |
Stuffed Peppers.
Cut off the stem end and scoop out seeds
and coarse veins of six sweet green pep
pers. Prepare an extra pepper In same
way, then chop it fine and mix with small
minced onion, cupful of peeled and chop
ped tomato, two tabespoonfus of salad oil
or melted butter, teaspoonful of salt and
an equal quantity of fine bread crumbs. Put |
this mixture in the peppers and replace
the slices cut off. Put them in a baking
pan with a little water stock and bake |
in hot oven for half hour, basting fire.
quently with butter oil. Serve hot as a |
vegetable Cooked chicken shrimps may |
be used in the above mince if desired.
Stuffed PEPPERS e la Champlain.
Toll roSt,o l