Put the young and tender pods of long, white okra in salted boil* ing water in a porcelain or tin-lined sauce-pan (as iron discolors it), boil fifteen minutes, take off stems, and serve with butter, pepper, salt, and vinegar if preferred; or, after boiling, slice in rings, season with butter, dip in batter and fry; season and serve, or stew an equal quantity of tomatoes, and tender sliced okra, and one or two sliced green peppers; stew in porcelain kettle fifteen or twenty minutes, season with butter, pepper and salt, and serve. - Miss M. E. W., Selma, Ala.