The Greeley tribune., 1905-08-03
THE VALUE OF okRA
AN IMPORTANT FOOD PLANT THA'
is MUCH NEGLECTED.
It's Nutritive Properties Are very
High and 1t liz Particulnrls h'"'
acial In Cases of Chronic indiEe-
tion-Some simple Recipes.


Okra is very important and usrlul
| plant, with numerous uses, tue mus
| important being for the table. Inc
green pods without doubt make INC
finest soup vegetable supplied ny 'ne
garden. Cooked whole they also lur-
| nlsh palatable side dish. The hu-
TRENT properties of Okra are very lish.
and it has the additional advantage oil
being an exceedingly WHOLESOME aftl
Gle of food 1t is errOneously cal!eu
gumbo in many cook books and even
in some encyclopedias. The name oil
the plant and its fruit is okra. GumDo
is a general term for various kinds OF
soup made Of 1t. Okra, in fact, is an
excellent food much neglected.
A very important consideratioH IRON
the almentary point of view IS the ul'
usually high percentage of digeSuOle
matter. That fact had been establish
ed by common experience long before
any analysis of the pod had been
thought of, for wherever the Negcta
BILE is in use it is we'll known that the
soup is highly beneficial to persons
with weak stomachs. Often IL VIII be
retained when nothing else can be tax
en-, and it has in many case restored
tone to digestive organs that seemed
hopelessly disordered. 1t is a partic-
ularly beneficial food in cases OF dyS-
entery and chronic indigestion,
The dried seeds, parched aud ground
are said to make an acceptable sub
stitute for coffee. a substitute for ar
rowroot can be made from the roots.
The leaves, green or dry. are used, de
cocted, for their demulcent properties.
The inner bark, soft and white, con-
taips II strong fiber resembling flax
The outer bark is also tibrous and, To-
plant, furnishes excellent paper stock
AS okra is easily raised, it can be cul-
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 will more than meet the require
ments of an ordinary family, aud 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, ana the bios
SONS. which in form resemble those of
the hollyhock, are at first n brilliant
gold, with a purple disk. After the
first day the gold also takes purplsh
hue.
Here are some of the best recipes for
cooking okra: Okra soup-Take a
piece of beef or 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
n rich color Continue to boil until
the okra is thoroughly cooked which
will take about fifteen minutes. \
green pepper, from which the seeds
have been removed, sliced and added.
will improve the flavor The various
iSh I, 4
in the same manner
An excellent soup can be made with
out meat by boiling the okra, sliced
as above, and adding when cooked a
good sized piece of butter. Other vege-
tables, such as carrots, onions and
celery, may also be used. but lovers of
okra prefer it straight. Soup made as
above will keep in cool place for sev.
eral days and improve with age.
A savOry dish for lunch or dinner is
made in the following manner; Butter
pudding dish, put in layer of cook
ed or half cooked rice, layer of sliced
okra, layer of ripe sliced tomatoes.
butter, pepper, salt and little sugar
If the acid Of the tomatoes be obiec-
tioAapie, repeat lue layers until the
dish is filled; CRATE breadcrumbs on
top, with pieces of butter; pour in as
much boiling water as the dish will
hold; bake long enough to cook: serve
hot
Okra also makes Il palatable vegeta-
Die dish, but in this form it is not al
ways acceptable on first acquaintance.
Its substance is viscous, and for that
reason probably does not at once cap
tWate the taste. Put the pods, whole,
INTO boiling water, with salt; boil
about fifteen minutes or until cooked.
pour OF the water, place in hot dish,
add pepper and plenty Of good butter:
serve hot. Cooked in this way, treated
with good vinegar and sprved cold. it
makes good salad.
Any housewife can do her own can.
ming of okra. Slice and boil the okra
until two-thirds cooked; out in n lot
jar, fill full, seal tight and place in n
dark closet; if desired, add strained
tomatoes and boil until the okra Is
thoroughly cooked but be careful in
elIllpr case TO omit CV1t..r,,,4 ,,,, L., to-