Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-09-08
Table and Kitchen.
A Southern Dencacy, Generally Liked.


The mucilaginous properties which the
pods and tender seeds possess, give very
decided consistency. as well as delightful
smoothness. to any preparation to which
they may be added
They may be prepared in a very simple
manner-the young, tender pods boiled
whole in sailed water or in stock, drained
and served with salt, pepper and butter or
white sauce-or they may be. aftec drain
ing, tossed in a saute pan with a little but
ter, salt and a tablespoonful Of minced
green pepper and suspicion" of onion juice,
and served in rice border with Dechamel
sauce.
When okra Is added to thick vegetable
soup in such quantity that 1t pre1ominates
over the other vegetables the soup Is known
as gumbo.
may be associated with tomatoes, corn. rice,
onions, cabbage, green peppers. etc.
The short thick green pods are considered
better than the long, pale green. slender ana
wiry kind. and they remain tender longer.
The people Of the south esteem the okra as
highly as the asparagus and pea. Few
northern people like the plain cooked okra
at first but become very fond OF 1t after a
time. 1t may be canned same as other veg
etables or cut in slices and dried for winter
use. It may also be dried and ground to
powder and used as gumbo file.
okra saute, Creole Style.
Place one tablespoonful Of butter In
finely chopped onion and one minced green
pepper from which all the seeds have been
removed. Place the pan at the side Of the
stove where 1t will cook gently for ten min
utes. when the contents should be q pale
golden color Add to this one pint Of okras
which have been carefully washed, dried
and a small piece cut from both ends. SIM
mer these ingredients for five minutes and
then add two raw tomatoes which have
nd n nm a.
quarter Of teaspoonful Of white pepper,
dash Of cayenne and half a teaspoonful Of
salt. Glove Of garlic and three tablespoon
fuls Of good brown sauce. Simmer for
fifteen minutes, keeping closely covered.
Serve in a heated dish sprinkled with little
finely minced parsley.
Stuffed Okras.
Wash and dry twenty-four okra pods, cut
a piece from the pointed end and slit up far
enough to remove the seeds Slightly beat
three egg yolks and add to them two table,
spoonfuls Of finely minced ham, the seeds
which were removed from the pods and fine
bread crumbs sufficient to thicken. season
with salt and pepper to taste. With this
mixture fill the pods and tie each one with
piece Of thread. Put the pods in baking
pan and sprinkle over with a layer of bread
crumbs and a layer of grated cheese, cut
one tablespoonful of butter into bits and dot
over the top. over all pour one scant cupful
of veal or chicken gravy, place in the oven
and bake for half an hour. covering for the
first half hour, after which remove the
cover and finish cooking.
Okra Salad.
Wash, drain and cut off both ends of fifty
tender okra pods, boil in slightly sailed
water until tender, about twenty minutes.
drain free from all water and allow to be-
come thoroughly chilled. Arrange the pale
green leaves of head lettuce in shallow
salad dish and place the okra pods upon
them Sprinkle over half cup of chopped
English walnuts and dress with mayonnaise
dressing which has been made with vinegar.
Boiled Okra.
Wash and dry medium size okra pods and
cut in thick slices, place in plenty of sailed
boiling water and cook until tender, which
will take about twenty minutes. Drain off
the water and save for soup stock, to the
okra add butter, pepper and SALT place in
an agate baking dish and place in a hot
over and cook for ten minutes. Serve hot.
Serve with fricassee chicken.
Crab Okra Soup.
Fry two peeled and sliced onions In two
tablespoonful Of butter, or sweet drip
pings, until a delicate brown, add to the
onions while frying a quarter OF a pound
of ham, and knuckle of veal cut up and
the bone broken; II the knuckle Is not OBJ
tainable any cheap cut of veal with plenty
of bone will do; while these ingredients are
frying, wash carefully in cold water twen-
ty-four okra pods, and slice them thin after
first cutting a piece from both ends; when
the onions and meat are brown add the
okra to them, with four quarts Of boiling
water, one small green pepper chopped
fine, and salt and pepper to taste, simmer
the soup slowly for two hours. keeping the
pot closely covered. While the soup is
cooking pick all the meat from six boiled
hard-sheI crabs, and fry 1t brown with
small minced onion. and a tablespoonful of
butter. Peel and slice twelve medium
sized tomatoes. Add the fried meat
and the sliced tomatoes to the soup at the
end Of two hours, and allow the soup to
simmer for two hours longer; keep the soup
kettle closely covered to prevent evapora-
ton If the liquid boils away during the
process of cooking add sufficient boiling
water to keep the quantity of soup at four
quarts. When ready to serve remove all
bones and any pieces Of meat that have
not cooked to shreds. see that all Is prop
erly seasoned and serve.
Virginia Okra.
Wash fifty young, tender okra pods and
trim off a piece from each end; put two
tablespoonfuls of sweet butter in sauce
pan and add to this when hot one green
pepper minced fine with one onion also cut
very small, tnen aQQ one pint OF tomato
sauce Season with salt and pepper and
simmer slowly for half an hour. Remove
from the fire and serve in q hot covered
dish.
Stewed Okra With Tomatoes.
Wash the okra carefully and cut small
piece from the ends. Place 1t In a sauce
pan with salt and dash Of pepper. half a
cup of rich broth and a cup Of tomato
sauce. Cover and stew slowly for half an
hour. Dish carefully. taking care not to
break the okra. sprinkle with chopped
parsley and serve very hot.
Okra Gumbo.
Wash and cut in rings one quart of okra;
place over the fire in one quart of hot
water. add to this one quart of ripe to-
matoes peeled and cut In pieces; allow all
to come to the boil. Cut up chicken in
pieces. bones as well as the flesh. fry brown
and add to the tomatoes and okra, chop
one good-sized onion fine and add to the
other ingredients, salt and pepper to taste
and If liked a few dashes of cayenne pep
per. Allow all to simmer for two hours.