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

up the bone broken. IL the knuckle is
not obtainable any cheap cut OF veal with
plenty of bone will do; while these in
gradients are frying. wash carefully in
cold water twenty four okra pods and
slice them thin after first cutting a piece
from poth 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 10 taste, simmer the soup
slowly for two hours. keeping the pot
closely covered. While the soup is cook
ing pick all the meat from six boiled
hardshell crabs. and fry II brown with
a small minced onion. and a tablespoon
full of butter. Peel and slice twelve me-
Diminished 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
evaporation. If the liquid boils away
during the process of cooking. add suf
ficent boiling water 70 keep the guam
tity 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 properly seasoned AMI
serve
Virginia Okra.
Wash fifty young, tender okra pods
and trim off a piece from each end: put
two tblespoonfuls OF sweet butter in
a saucepan and add to this when hot, one
green pepper minced with one onion. also
cut very small, then all one Dllt OF to-
and simmer slowly for half an hoIr.
Remove from the fire and serve IN a
hot covered dish.
Stewed Okra With Tomatoes.
Wish the okra carefully and cut
small piece fro mthe ends. Place II IN
a saucepan with salt and a dash OF pep
per, halI cup of rich broth and 4 c':p
OF t. mato sauce. Cover and stew slowly
fer half an hour. Dish carefully taxi
ing 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 tomatoes peeled and cut in pieces;
allow all to come to the boil Cup up
chicken in pieces. bones as well as the
flesh, fry brown and add TO the toma-
toes and okra, chop one good sized onion
fine and add to the other ingredients, salt
and pepper 70 taste and II liked a few
dashes of cayenne pepper. Allow all TO
simmer for two hours When ready TO
serve place tablespoonful of boiled rice
in each bowl and sprinkle this with
little finely chopped sweet green peppers.
pour over the soup and serve hot with
bread sticks.
Okra Fritters.
Boil one quart of okra in salted water
when done but not broken. cut in slices
and mix with the following batter: To
one cup of sifted -four add one teaspoon
full Of baking powder and quarter of
teaspoonful Of salt. one egg well beaten
and mixed with quarter OF cup OF
milk add the okra and stir in carefully.
Fry by dropping in hot fat from table
spoon. Serve hot.
Okra Fritters.
Wash carefully in cold water twelve
medium sized okra pods. cut in hal.
lengthwise. salt and pepper them. then
roll in -four. Place some sweet drippings
in a frypan and when hot place the okTa
in and cook slowly until tender. then re-
move the okra and add a tablespoonful
Of butter and when this II melted add
one tablespoonful OF -four and cook for
three minutes. stirring all the time 20
prevent Jumps. add half a cup Of sweet i
milk and simmer 1--WE minutes. add salt
and pepper. remove from the fire ard
pour around the olrs which has been
nicely arranged on a hot platter Gag /