Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1905-08-31

Okra is very important and useful
plant. with numerous uses. the most
important being for the table. The
green pods without doubt make the
finest soup vegetable supplied by the
garden Cooked whole they also fur
nish palatable side dish. The nu-
:riont properties of okra are very high.
and it has the additional advantage of
BEN. an exceedingly wholesome arti-
Gle of food 1t is enormously called
guinbo ir many cook books and even
IN som. encyclopedias. The name OF
the plant and its fruit is okra. Gumbo
IL general term for various kinds OF
soup made of it. Okra. in fact, Is an
excellent food much neglected
\ very important consideration from
the alimentary point of view Is the UNI
usually high percentage of digcStible
matter That fact had been establish
ed by common experience long before
any analysis of the pod had been
thought of. for wherever the vegeta
BILE is in use it is well known that the
soup is highly beneficial TO persons
with weak stomachs. often it will he
retained when nothing else can be TAX
en-. and 1t has in many cases restored
tone to digestive organs that seemed
hopelessly disordered. Ii is IL partic-
ularly beneficial food in cases of dys-
EMERY and chronic indigestion.
The dried seeds. parched and ground.
are said to make an acceptable sub
stitute for coffee. \ substitute for ar
rovroot can be made from the roots.
The leaves, green or dry. are used, de-
cocted, for their leniulcent properties.
The inner bark. soft and white. con-
tains Il strong fiber resembling flax.
The outer bark * also lihrous and, to-
gether with the wooy part of the
plant, furnihcs excellent paper stock.
AS okra is easily raised. it can be cub
tivated with profit
For table use the pods must be cut
while tender, generally when about
three inches long, They grow rapidly
and soon become woody The plant is
very prolific and it will continue to
bear until touched by frost. \ small
patch viii more than meet the require
ments of cn ordinary family, and the
surplus may be preserved for winter
use by two convenient methods. The
easier is by drying Slice the pod.
crossways, into sections !; quarter Of
an inch thick. spread thin on large
dishes or trays and expose to the sun
from day to day until thoroughly dried.
PUT in Jars or close cans and keep
free from moisture The other method
of preservation is by canning, which
will be explained later on. The plant
is foliacious and ornamental enough
for the flower garden. The leaves are
large and palmatisected. and the bios
the hollyhock. are at first brilliant
gold, with a purple disk After the
first day the gold also takes purplish
hue.
Here are some of the best recipes for
cooking okra; Okra soup-Take a
piece of beef or IA marrow bone, put
ON in cold water and boil until cooked
Slice one quart of okra pods crossways
into thin sections and add, with enough
strained ripe tomatoes to give the soup
a rich color Continue to boil until
the okra Is thoroughly cooked. which
will take about fifteen minutes. a
green pepper, from which the seeds
have been removed, sliced and added,
will improve the flavor The various
gumbos, chicken. fish or crab are made
in the same manner.
An excellent soup can be made with
out meat by boiling the okra, sliced
as above, and adding when cooked Il
good sized piece of butter. Other vege-
tables, such as carrots, onions and
celery, may also be used. but lovers OF
above will keep in n cool place for sew
eral days ana improve with age.
A savory dish for lunch or dinner Is
made in the following manner: Butter
a pudding dish, put in a aver of co X
ed or half cooked rice, n layer of Slice.
okra, II layer of ripe Sliced tomatoes,
butter, pepper, salt and n little SUGAR
If the acid of the tomatoes be objec-
tionable; repeat Tie layers pnrii the
dish is filed; CRATE hrcaGcrumbs on
top, with pieces of butter; pour in 49,
much boiling water as the dish WI
hold: bake long enough to cook; serve
hot
Okra also makes paiatauie ycgeta-
bic dish. but in this form it il not al
ways acceptable on first acquaintance
Its substance il viScous and for tliIt
reason probably does not ut once cap
tiyate the taste. Put the pods, whole,
into boiling water. with salt; boil
about fifteen minutes or until cooked
pour off the water, place III a hot dish,
add pepper and plenty Of good butter;
serve hot Cooked in this way. treated
with good vinegar and served cold. It
makes a good salad.
shy housewife can do her own can.
ming Of okra. Slice and hoii the ol.-l
until two-thirds cooked put in a hot
jar, ill full, seal tight ana place iii q
dark closet; il desired, add strained
tomatoes and boil until the allra IS
thoroughly cooked, but be careful N
either case 10 omit salt; put UP In Jars
rs above. BY following this method
o,ira soup may be had throughout the
winter
In the south the taste for oxrn is tlrl-