Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-09-10
THE VALUABLE AND
NUTRITIOUS OKRA.
Dy Ennn Paddock TcIfOrd.

IN the South the okra has long been
recognized as a most valuable vegetable,
whether served alone. or to improve and
give body to soups or navors to other
dishes. In tho North IL is still compare
lively a new conner. not all housewives
having yet made it's acquaintance. In
carefully prepared bulletin recently is
sued by the department of agriculture
upon the plants culture and serviccnbl-
ity in most parts of the world. We read
that the Egyptians appreciated It's worth
as long ago as A. ID. 1918.
1t is exceedingly popular in Turkey and
In all the Mediterranean region, and Il
staple article Of food In Central America
and the West Indies Its principal use is
In the making of tho various gunbo
soups, the pods not only inpar,ing an
agreeable flavor but priced mucilagn
Gus consistency.
Sometimes the young seeds are cooked
IKE green peas and sometimes they are
boiled and served for n salad with French
dressing In the South. okra is frequcnt
~ dried and stored away for winters use.
To do this. cut in half inch pieces and
string for drying. Hang in clean. dry
place until thoroughly dried. then tie in
bags and hang away to use for soups in
the winter.
SPANISH OiiRA.
The Spanish way Of cooking okra can
scarcely be improved upon A quart OF the
pods are washed the ends cut Off. but
not sliced. put in a saucepan with quar-
ter pound lean raw ham cut fine sand
enough good stock and thick stewed to-
mato In equal quantities to cover The
contents of the saucepan are then left
to simmer gently until the okras are ten
der seasoning highly with salt and pep
per--tho chills preferred. A little onion
Is usually added or just suspicion OF
garlic. When the okras are quite tender.
add a tablespoonful each of flour and
butter rubbed together and stir until
smooth and thick. Simmer five minutes
longer. turn into a hot dish and sprinkle
with minced parsley.
Okra should never he cooked In brass,
tin or iron they discolor okra.
OKRA GCMBO MADE WITH BEEF.
Take a shank bone OF beef or about
three pounds lean meat and cook until
tender In three quarts cold water. Cut
the meat up in small pieces and return
to the pot. Add one quart chopped okra,
one pint chopped tomatoes, ono onion
cut fine with salt and pepper to season
and cook gently for three hours. Add a
little minced parsley and serve.
OKRA GUMBO.
This Is another timely soup that in the
| South Is usually served with boiled rice.
Cut into slices. a quarter pound fat salt
pork and fry gently for a few moments.
Add sliced onion and a quart OF green
okra pods cut into small pieces Put the
lid on the saucepan. and cook and steam
for 80 minutes. Have ready the bones
from a cold roast fowl. Cover with two
quarts OF hot water and add the okra
and onion squeezed clear from fat. Put
three tablespoons -four in the saucepan
| with the pork fat and as soon as rich
brown add also to the bones In the soup
pot. Cover and simmer for two or three
hours, adding salt and pepper TO taste.
A little chopped ham Is an improvement.
The gumbo should be very thick. when
served.
OKRA SALAD.
Boil the okra pods. slice and mix with
either Cucumbers or tomatoes. green
| pepper may be sliced thin minced fine
and added. At some tables the young
tender okra pods boiled In sailed water,
then cooled and crisped are eaten from
the fingers with French dressing Of may
onnaise. In this case the stems are not
| removed but left for handles.
| STEWED OKRA.
| Wash and cut of the end of young
| pods. cover with boiling salted water
and cook until tender. Drain, add crea m
| "a scant cup to a quart of okra). a table
spoonful of butter and salt and pepper
to taste. Another way Of stewns Is to
| cook them with tomatoes. To one pint
okra pods washed and sliced allow a
dozen ripe tomatoes peeled and sliced
and one medium sized onion. Stew slow
ly for an hour. adding a tablespoonful
butter, scant teaspoonful salt and pep
per to season. No water will he required
as the tomato Juice sutfices. In the West
Indies lemon Juice and cayenne are also
added to stewed okra.