Take twenty-four medium-sized, sound okras, and wash them well in cold water. Drain thoroughly, and pare both ends. Have a saucepan containing salted boiling water, into which plunge the okras, and' let, them cook for fifteen minutes. Lift them out with a skimmer, and lay them on a cloth to drain. Use the boiled okras for sauteing, salad, or any other purpose desired.