Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1905-08-02

AN IMPORTANT FOOD rLA,iT rtlar
is HUGH NEGLECTED.

Htssi ana 1t !s pari.at. ,:,::y ...c.
fcia? In Cases of gi,.' .i.;c ln,i;..ss.
tiou-SDs.tc simple Kersycy.
ckra is Il very important and usefu
plant, with numerous t.se.i. the mos,
important Icing for tie table. The
green pods without doubt make Tie
finest soup vegetable Supplied by the
garden. Cooked whole they also fur
nishl n pf'ntatde side dish. The nu-
TRENT properties of okra are very high.
and it has the additional advantage of
being an exceedingly Wholesome arti.
Gle of food. 1t is cvronuously called
gumbo in many cook books and even
in some encyclopedias. The name of
the plant and its fruit is o!;!a. Gumbo
Is general term for various Kinds of
soup made OF it, Ckra, in fact, Il; an
excellent food much neglected.
A very important consideration from
the alimentary point of view is Tie M
usually high percentage OF digestible
matter. That fact had been establish
I'd by common experience long before
any analysis Of the pod had been
thought of. for wherever the vegetu-
Die is i'll Use it is we'll known that the
soup is highly beneficial to persons
with weak stomachs. Often it will be
retained when nothing else can be tax
en-, and 1t has in many cases restored
tone to digestive organs that seemed
hopelessly disordercd 1t is partic-
ularly beneficial food in cases Of dys-
entery and chronic indigestion.
The dried seeds, parched and ground,
are said to make an acceptable sub
stitute for coffee. \ substitute for ar-
rowroot can be made from the roots.
The leaves, green CT dry, are used, de-
coctcd, for their demulcent properties.
Ihe inner bark, soft and white, con-
tains strong fiber resembling flax.
The outer bark is also tibrous and, to-
gether with the woody part of the
plant, furnishes excellent paper stock.
As okra is easily raised, it can be cuI-
tivated with profit.
For table use the pods must be tut
While tender, generally when about
three inches long. They grow rapidly
and soon Eecoa!e woody. The plant is
very prolific, and it will continue to
bear until touched by frost. A snail
patch will more than meet the require
ments of an ordinary family, and the
surplus may be preserved for winter
use by two convenient methods. The
easier is by drying. Slice the pod
rrnSsNnCS intn q
an inch thick. spread thin on large
dishes OF 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!
SONS, which in form resemble those of
the hollyhock, are ut first brilliant
gold, with Il purple disk. After the
first day the gold also takes Il purplish
hue.
Here are some of the best recipes for
cooking okra: Okra soup-Take
piece of beef or Il marrow bone. put
on in cold water and boil until cooked.
Slice one quart of okra pods crosswuys
into thin sections and add, with enough
strained ripe tomatoes to give the souD
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 Oh crab, are made
IN the same manner.
An excellent soup can be made with
out meat by boiling the okra, sliced
rs above, aud adding when cooked
good sized piece of butter. Other vcge-
tables, such as carrots, onions and
celery, may also be used, but lovers of
okra prefer it straigh<. Soup made us
above will keep in Il cool place for sew
.eral days and improve with age.
a savory dish for lunch or dinner is
made in the following manner: Butter
Il pudding dish. put in layer Of cook
ed or half cooked rice, Il layer of sliced
olSra, a layer OF ripe sliced tomatoes,
butter, pepper, salt aud Il little sugar
II the acid of the toma toes be ohjec-
tonabie; repeat the layers until the
dish is filed; CRATE bre..dcramEs on
top. with pieces OF butter; pour in as
much boiling water ~ tie dish will
hold; bake long enough to cook; serve
hot. 2t
Okra also makes palatable vegeta-
bic dish, but in this form 1t is not al
ways acceptable on first acquaintance.
Its substance IL viscous, and for that
reason probably does not at once cap
tivste the taste. Put tho pods, whole
Into boiling water, with salt; boil
about fifteen minutes or until cooked;
pour off the water place in hot dish,
add pepper and plenty OF good butter;
serve hot. Cooked in this way, treated
with good vinegar and served cold, 1t
makes u good salad.
Any housewife can do her own can
ming Of okra, Slice and boil the okra
until two-thirds cooked; put in Il hot
jar, fill full, seal tight and place in a
dark closet; If desired, add strained
tomatoes and boil until the o!ira is
thoroughly cooked, but be careful In
either case to omit salt; put up in jars
as above. By following this method
okra soup may be had throughout the
winter.
In the south the taste for okra is uni
versal, possibly an inheritance. Else
where 1t may, like that for the olive,
have to be cultivated. But the taste
does not require much cultivation, and,
once acquired, it is permanent pos
session.-New York Herald.
To the honest mind the best perqui-
sites of Il place are the Advantages 1t
gives for doing good.-.iddison.