The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-08
e'Okra Pod
BY JANE EDDISGToS.

Northwsrd the okra pushes ite uay.
u is now stated that II can be gro-n
successfully as far North as Southern
Canada. and that IT grows readily IN
any ordinary garden One OF tho seed
catalogues calls II okra or Gunbo ard
gives four varieties. II Introduces tbs
subject as follows:
This vegetable should be planted =
great deal moro than IL Is Extreme.
~ easy to grow and It's young seed
pods arc delicious. In SOUPS and alone.
Probably the finest known vegetable
Ter this use. Full planting and cook
Ing directions In each package
The fourth variety mentioned is for
pickles. and is thus described The
Young and tender pods mako very
fancy pickle. These pods ara OF GU
rious shapes and bear abundantIy,
They should be gathered when less
than half grown"
This last statement is the keyno.e
70 okr"--use when 1t Is at the bcst
stage for cooking and eating. Tho
pods must not be allowed TO get too
old. for even half ripo they are con
sidcred worthless food Some I'M
usually large pods have been in thu
market this year, undoubtedly from
ono OF the mammoth Varieties bur In
general the small pods are the ones to
seek. They should be as tender as tha
best green peas.
The okra is used to flavor dirercnt
soups and stews. giving az uncoualei
smoothness TO them. These SOUPS ara
thickcned with this vegetable and
never strained. But okra is delicious
BY Itself. especially cooked and served
as salad. Stewed with tomatoes ~
g ~
iopcd with the latter vegetable. bread
crumbs on the top only
In buying the okra In the marke,.
the small pods arc the most desirable.
Those which have blackened even
little along their rib lines, however.
should be Stunned. The larger sort
may do. when sliced thin for SCUM.
but the small ones are daintier.
For winter soups. okra Is dried bv
stringing tho small pods and hanging
them In dry place. or they may bs
cut In slices as for stewing and dried,
Dried okra enhances a chicken SCUM
and In general soups made with a
chicken stock to which okra Ia added.
1t is great economy 10 use the skele-
ton OF a chicken or Of chickens. tina
meat OF which has been taken off for
frying, for r. stock to be finished with
sliced okra. tomatoes and potatoes
There Is no great abundan nee OF otrg
recipes. although. by hunting, a score
or moro may be discovered. Farmers
bulletin 25c. on 'Okra. Its Culture and
Uses" gives six recipes. but says that
with two exceptions these are taken
from the Picayune's Creole cook book.
These recipes are for okra soup, with
beef instead OF chicken; winter okra
soup. with canned okra and oysters.
okra gunbo. with chicken. as the nama
has TO nlSra hni1
okra and baked gumbo
In farmers bulletin 25s. on this
Preparation OF Vegetables for tho
Table" by Miss Parloa, there are two
recipes for using okra, but this bui4
letin is little out of date from tho
modern culinary standpoint.
In La Cuisine Creole" claiming 10
be the first Creole recipes ever put
out, now published without editor's
or authors name. there are two reci-
pes for okra and six soup recipes for
which IL lis prescribed. Under the iat4
ter division there is first the followinei
Remarks on Gumhos OF okra or
Filee.-This Is a most excellent form
of soup. and is an economical way of
using up tho remains of any cold
oasted chicken, meat or other mate
rial to make soup: fry to a light brown
In pot and add boiling water in pro.
portion to your meat. Two pounds OF
meat or chicken tbones and alD, with
q half-pound of ham. OF less of break
fast bacon. will flavor a gallon OF SCUM.
which, when boiled down, will make
gumbo for six persons. When the
boiling water is added to the meat.
let H. simmer for at least two hours.
Take the large bones from the pot and
add okra or preparation of dried and
pounded sassafras leaves called flee.
This makes the difference In gumbo.
For gumbo for six persons. use one
quart of sliced okra; IL hlee be used.
put In a coffee cupful. Either gives the
smoothncss SO desirable in the SOUP.
oysters. crabs aud shrimp may bs
added when In season, az all improve
the sumbo. Add green corn. tomatoes,
etc. If desired. Serve gumbo with
plain boiled rice
Okra Sd lad.-Prepare okra BY cuts
ting off each end of the pods. boil oney
half hour or until tender, serve cold
with pepper and salt. oil and vinegar
not exactly a French dressing. though
u may be so mixed. because twice I'd
much vinegar as oil is used
The mucilaginous foods are In fayoa
with the dietitians, and In ollra Wa
have very special one of these. Neus
undoubtedly will hi
made with 1t as 1t comes into wheA
use.