Western liberal. (Lordsburg, N.M.) 1887-1919, 1905-07-28
THE VALUE OF OKRA
AN IMPORTANT FOOD PLANT THAT
IS MUCH NEGLECTED..

80 - 08AN| ~ NNNNNAU
tion-some Simple Recipes.
Okra is a very important and useful
plant with numerous uses. tile 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 a palatable side dish. The nu
TRENT properties OF okra uro very high.
and II has the additional advantage Of
being IN exceedingly wholesome nrti-
Gle Of food. II Is enormously called
gumbo In many cook books aud ever
In some encyclopedias. The name OF
the plnnt and It's fruit Is okrn. Gumbo
IS a general term for various kinds Of
soup made OF It. Okra, in fact. is an
excellent food much neglected.
a very important consideration from
the alimentary point Of view Is the IN
usually high percentage OF digestlble
matter. Tint fact had been establish
ed by common experience long before
any analysis OF the pod had been
thought OF. for wherever the yegetu-
bio Is 10 use Il Is well known that the
soup is highly beneficial to persons
with weak stomachs. Often It will be
retained when nothing else ran be TAX
en-, and II has In many cases restored
tone to digestive organs that seemed
hopelessly disordered. IL Is a partic-
ularly beneficial food In cases OF dys-
49,. .~-n -Aw-rNn fvANIuauHt.Vs
The dried seeds. parched aud ground,
are said to make an acceptable sub
stitute for coffee. A substitute for mr.
rowroot can DO made from the roots.
The leaves. green or dry. arc used, dc
cocted, for their demulcent properties.
Tho inner bark. soft and white, con-
tains a strong fiber resembling fax.
Tho outer bark is also hbrous and, to-
gether with the woody part Of the
plant, furnishes excellent paper stock.
AS okra is easily raised, It a be cul-
tivatcd 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. A small
patch viii more than meet tho require
ments Of an ordinary family, and the
surplus may DO preserved for winter
use by two convenient methods. The
easier is by drying, Slice the pod,
crossways. into sections u quarter OF
an inch thick. spread thin OIL 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 DO explained later on. Tho plant
is follacious and ornamental enough
for the flower garden. Tho leaves are
large and paimatisected. and the bios
SONS, which In form resemble those OF
the hollyhock are ut first n brilliant
gold, with n purple disk. After the
first day the gold also takes u purplish
hue.
Hero are some Of the best recipes for
cooking okrH: Okrn soup-Tnke a
piece OF beef or n narrow 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
hnve 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 n
good sized piece Of butter. Other vege-
tableS such as carrots, onions and
celery, may also be used, but lovers of
Okra prefer II straight. Soup made as
above will keep in a cool place for sew.
eral days and improve with age.
A savory dish for lunch or dinner Is
made in the following manner Butter
a pudding dish, put in a layer Of cook
ed or half cooked rice. q layer Of sliced
okra, q layer Of ripe sliced tomatoes,
CNeNeAI RNHRSA caib ahQ u NUN ouBuA
II the acid OF the tomatoes be objee.
~tionable; repeat the layers until this
dish is filled; CRATE breAdcrumbs Oh
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 q paiatable vegetA
BILE dish. but in this form 1t is not al
ways acceptable on lrst acquaintance
It's substance is viscous, and for tina.
reason probably does not at once cap
tvats the taste. Put tho pods. whole
into boiling water, with salt; boi
about fifteen minutes or until cooked
pour OF the water. place IN a hot dish
add pepper and plenty OF good butter
serve hot. Cooked In this way. treate,
with good vinegar and served cold. /
makes a good salad.
Any housewife can do her own car
ming Of okra. Slice and boil the Okr
until twO-thirds cooked; put IN a ho
Jar. all full. seal tight and place in
dark closet; II desired. add straine
tomatoes and boil until the okra 1
thoroughly cooked. but be careful 1
either case 90 omit salt; put up In Jar
as above. by following this methO
okra SOUP may DO had throughout IN