The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-09-05

minced green pepper and Suspicion of
onion juice and served in rice border with
When olxra is added to thick vegetable
soup in such quantity that it predomi-
mates over the other vegetable the soup is
For combination vegetable dishes the
corn, rice, onions. cabbage, green peppers,
etc.
The short thick green pods are consider
ed better than the long, pale green. slen-
der and wiry kind, and they remain tender
longer. The people of the south esteem
the okra as highly as the asparagus and
cooked okra at first but become very
fond of 1t after a time. 1t may be canned
slices and dried for winter use. 1t may
also be dried and ground TO a powder and
OKRA SAUTE. CREOLE STYLE.
Place one tablespoonful of butter in
efa HosT sapee2a5 With With one tablespoonful
have been removed Place the pan at the
ly for ten minutes, when the contents
should be pale golden color. Add to
this one pint of okras which have been
carefully washed dried and il small piece
cut from both ends. simmer these ingre-
dents for five minutes and then add two
and cut in small pieces. one-'IuartSr of q
teaspoonful of white pepper. a dash of
Glove of garlic and three tablespocnfuis
of good brown sauce. Simmer for Is
in a heated dish sprinkIed with a little
my > -''''' sTtFFED' oKRAs.
Wash and dry "A okra pods, cut a piece
from the pointed end and slit up far
enough to remove the seeds Slightly beat
three eggs 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
Ialx fv7ev .r76 rfr71-l a
layer of bread crumbs and a layer of
grated cheese. cut one tablespoonful OF
over all pour one scant cupful of veal or
chicken gravy, place In the oven ana
bake for half an hour. covering Tor the
first half hour, after which remove the
| cover and finish cooking.
| Wash. drain and cut off both ends of
| so tender okra pods boil in slightly sailed
water until tender. about 20 minutes, drain
thoroughly chilled Arrange the pale
green leaves of head lettuce in shallow
salad dish and place the okra pods upon
| them. Sprinkle over half a cup of chop
ped English walnuts and dress with
mayonnaise dressing which has been made
with vinegar ROLLED oKRA.
| Wash and dry medium sized okra pods
of ono ss Gt boiling ling water and cook until
| tender, which will take about 70 minutes.
Drain on the water era ana save ne nor AND
salt, place in an agate baking dish and
place in hot oven and cook for ten min
CRAB OKRA SOUP.
! Fry two peeled and sliced onions in two
| tabiespoonfuls of butter or sweet drip
pings until a delicate brown, add to the
onions while frying a quarter OF a pound
of ham and a knuckle of veal cut up ana
the bone broken If the knuckle is not OBJ
| tainable any cheaper cut of veal with
plenty of bone will do. while these in
Cold water twenty-four okra pods. and
/ slice them thin after first cutting a piece
from both ends; W9en fba tn ezra onions TO them,
| with four quarts OF boiling water; one
small green pepper chopped hne' ana sale
and pepper to 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
i hard-shelled crabs and fry it brown with
| small minced onion, and teaspoontul
of butter. Peel and slice twelve meulum
sized tomatoes. Add the fried meat and
| the sliced tomatoes to the soup at the END
| of two hours, and allow the soup to sim
kettle closely covered to prevent evapora-
| ton. If the liquid boils away during the
process of cooking add su11lclenL Dol Jung
bones and any pieces of meat that have
not cooked to shreds, see that all IS prop
erly seasoned and serve
| VIRGINIA OKRA.
Wash 30 Young tender okra pods and
trim off piece from eacn enc, put Two
pan and add to this when hot one green
pepper minced fine with one onion a.so
| cIlt very small, then add one pint OF 10
mato sauce. Season with salt and pepper
and simmer slowly for half an hour. Re-
move from the fire and serve IN d not
IS sTE IN oKRA WITH TOMATOES.
Wash the ozra carefully and cut small
niece from the ends. Place it in sauce
pan with salt and dash of pepper, nan
a cup of rice broth and cup OF TOMATO :,
| sauce. Cover and stew slowly Tor halI an
| hour Dish carefully, taking care not 70
break the okra, sprinkle with chopped
parsley and s oER xe GyUM HHsio
Wash and cut in rings one quart OF
okra, place over the fire IN one quart TO, o.
| hot water add to this one quart OF rips
| tomatoes peeled and cut in pieces; allow
ali to come to the boil. Cut up a chicken
in pieces, bones as well as the flesh, Try
brown and add to the tomatoes and okra,
chou one good sized onion fne and ada 10
fhe other Ingredients, salt and pepper to
/ nenner Allow all to simmer for two
hours When ready to serve place tai
| and sprinkle this with little nnely
chopped sweet green pepP ps pour oEer
OKRA FRITTERS-
| Boil one quart of okra in sailed water
and when done but not broken cut IN
slices and mix with the following patter'
| To one cup of sifted flour add one tea
| spoonful of baking powder and quarter OF
| teaspoonful of salt. one egg Wen pea ii1
and mixed with quarter of cup OF milk,
add the okra and stir in carefully. Fry
| by dropping in hot fat from tablespoon.
Serve hot.
| Wash carefully in cold water IL medium
sized olxra pods cut in half lengthWlse,
salt and pepper them, then roll IN si nour +
and when hot place the okra in and cook
slowly until Ieneer. then r rove the okra
and add tablespoonful of putter ana
when this is melted add one tablespoonful
| of flour and cook for three minutes, sur
| ring all the time to prevent Jumps; a aC.o
| half a cup of sweet milk and simmer nVe
| minutes. add salt and pepper, remove
| from the fire and pour round the oKra
| which has been nicely arranged on not
| platter Garnish with parsley.
Inquiries Answered.
M. r. M. writes: Please give recipe Tor