The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-09-02
OKRA.


Okra is the green seed pod of a plant
native of the West Indies, and ex-
tensively cultivated and used in the south
ern part of the United States where il
enters largely into soups (gumbo), pickles
| and other dishes of considerable Ioca
fame but little known TO the northern
housekeeper. The pod Of the okra plant
abounds in nutritious mucilage and il
makes a really delightful vegetable which
deserves TO be better known and more
generally used in the northern cuisine
1t combines by natural affinity with toma-
toes and rice, and in such a union gives
not only an exceedingly tasty, but whole
some and proper dish for summer diet.
The southern cook prides herself on her
gumbos. and all who have tasted these
delicious dishes concede that her pride
is just.
The mucila ginous properties which the
pods and tender seeds possess. give a
very decided consistency, as well as de-
lightful smoothness to any preparation
TO which they may be added.
They may be prepared in a very SIM
pie manner-the young. tender pods boiled
whole in salted water or in stock, drained
and served with salt, pepper and butter
or a white sauce-or they may be. after
draining, tossed in a saute pan with a
little butter, salt and tablespoonful OF
minced green pepper and Suspicion of
onion juice and served in rice border
with bechamel sauce.
When okra is added to a thick vege-
table soup in such quantity that is pre-
dominates over the other vegetables the
soup is known as gumbo
For combination vegetable dishes the
okra may be associated with tomatoes,
corn. rice, onions, cabbage, green pep
pers. etc.
The short thick green pods are con-
sidered better than the long, pale green.
slender and wiry kind. and they remain
tender longer. The people of the south
esteem the okra as highly as the aspara-
gus and pea. Few northern people like
the plain cooked okra at first, but become
very fond of it after a time. 1t may be
canned same as other vegetables or cut
in slices and dried for winter use. 1t
may also be dried and ground to a pow
der and used as gumbo file
Okra Saute, Creole Style.
Place one tablespoonful of butter in a
shallow saucepan with one tablespoonful
of finely chopped onion and one minced
green pepper from which all the seeds
have been removed. Place the pan al
the side of the stove where it will cook
gently for ten minutes when the con-
tents should be pale golden color. Add
TO this one pint of okras which have been
carefully washed, dried and a small piece
cut from both ends, simmer these ingre-
dents for five minutes and then add two
raw tomatoes which have been peeled
ard cut in small pieces. one-quarter of a
teaspoonful of white pepper, a dash of
cayenne and half a teaspoonful of salt.
a Glove of garlic and three tablespoonfuls
of good brown sauce. Simmer for fif
teen minutes keeping closely covered.
Serve in a heated dish sprinkled with a
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 tablespoonful 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 a
piece of thread. Put the pods in a bak-
ing pan and sprinkle over with a layer
of bread crumbs and 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 become thoroughly chilled. Ar
range the pale green leaves Of head let
tuce in shallow salad dish and place
the okra pods upon them. Sprinkle over
half a cup of chopped English walnuts
and dress with mayonnaise dressing
which has been made with vinegar.
Boiled Okra.
Wash and dry medium sized okra pods
and cut in thick slices. place In plenty
of salted boiling water and cook until
tender. which viii 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 bak-
ing dish and place in a hot oven and
cook for ten minutes. Serve hot. Serve
with fricassee chicken.
Crab Okra Soup.
Fry two peeled and sliced onions In
two tablespoonfuls OF butter. or sweet
drippings. until DELEGATE brown. add 10
the onions while frying a quarter Of
pound Of ham and a knuekle OF veal CIT