The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1902-10-04
TABLE AND KITCHEN.

okra is crop which will grow well
in any Honolulu garden and yield
abundantly. So will green peppers.
Here are ways of preparing them.
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 Ia
yorite 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
Tow family and possesses the same rnu-
cilaginous properties which distinguish
all members of this class.
The dried pods are used chiefly IN
winter in soups to thicken them, and IN
making the famous southern gumbo
dishes which are most sayory deiicacies
and both wholesome and nutritious.
When okra is compounded with toma-
toes, rice and chicken, as in that excel
lent and palatable combination. known
as Brunswick stew, it is a delightful
surprise to those who thus acquite their
first knowledge of okra.
Okra may be preserved Tor winter use
by the simple process of drying the pods
after cutting them INTO TftsSS, anu suing
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 rail in the pantry, convenient Tor
use. Or the Olxra may be canned like
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.
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
produces a small, black berry, it is in no
way related to this commodity, but be-
longs to the night-shade family. While
the dried pods of several varieties are
used either ground to fine powder and
commonly known as cayenne pepper, or
whole, to give the peppery flavor to many
dishes, the green pod of the sweet pepper
is classed among vegetables, and served
in numerous forms, principally as vege-
table entree or accompaniment to meats.
Capsicum is regarded as an agreeable
and valuable stimulant, producing the
medical effect of alcohol without diSas-
trous results following it's moderate use.
While many like its characteristic flavor
in mild form they find it's whole strength
too pungent to their taste and comfort.
Cooking will dispel the fiery quality to
very great extent, and when the green
pods of the sweet variety have seeds and
veins carefully removed and are then par
boiled or sealded for 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 braisng them viii
extract much of the peppery quality.
BOILED OKRA.
Always cook okra in porcelain-lined yes
sells, as tin or unglazed kettles or sauce
pans are apt to discolor and spoil the
favor Select the tender young pods; CIT
them in rings, and boil them, uncover ed
in sailed water about twenty minutes, or
until they tender; then drain them
nearly dry; season with salt and pepper;
add butter and a 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, this will keep them
from breaking.
oKRA STEW.
Select fresh young pods, trim them and
put into a saucepan with stock and toma.
to catsup sufficient to cover them and in
equal quantities. Add slice of ham cut
in strips and salt and pepper to taste an6
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 pod:
and slice them thin. Peel two solid rip,
tomatoes and cut into dice. remove tn,
seeds from red pepper pod and cut poo
into fine strips; peel and slice an onion
then caop it coarsely. Put all togethe
into porcelain-lined saucepan with hal
cup of butter or quarter pound of salt
Tat pork; cover and let cook gently TO
haf an hour. Wash a half pound of rio
and boil in plenty of sailed water. Whel
okra and rice is done and seasoned I
taste put okra in center of hot dis
with border of rice around it and serv
very hot.
TOMATOES STUFFED WITH oKRA
AND BAKED.
Select round, firm. ripe tomatoes Cut