Gumbo. Ocher.

No. 955. - Okra is an annual plant from the West Indies and South America, and is largely raised in the Southern States. It is cultivated for its green seed pods, which are used in soups and served as a vegetable. The pods when young and tender should be cut in sections, strung on twine and hung up in the shade to cure-(the same way as dried fruit). In this condition the Okra can be used for soup at any time.

Culture

No. 956. - Sow the seed thinly in dry, warm soil, in shallow drills two feet apart. Cover the seeds lightly, and after the plants are up thin them out to nine inches apart. Hoe frequently and draw a little earth to the stems as they continue to grow. Gather the pods when quite green and about an inch and a half long.

Dwarf Green

No. 957. - The earliest and best variety for the Northern or East-ern States.

Long Green

No. 958. - Long, pale green and ribbed.

Fall, Or Giant (White Podded)

No. 959. - It yields abundantly, especially in the Southern States, and is similar to the dwarf plant with the exception of being larger in size.

Stewed Okra, Plain

No. 960. - Cut the stems from fifty Okra, and put them into a saucepan with boiling water to cover. Season with salt and cook them on a brisk fire until they are tender. Then drain them and dish them up, pouring over them a little melted butter, with which add the juice of a lemon and some salt and pepper.

Stewed Okra, With Tomatoes

No. 961. - Cut the stems from two dozen Okra, put them into a saucepan with one dozen peeled tomatoes cut in quarters, and moisten with two soup-spoonfuls of water. Add a piece of butter and season with salt and pepper. Let them simmer for half an hour.

Note. - When cooked they may be baked by being put in a buttered deep baking dish and sprinkled over with fresh bread crumbs. Wipe the border, put a piece of butter on top, divided in small parts, and bake in a moderate oven.

Okra Stewed With Fine Herbs

No. 962. - Cut off both ends of some Okra, wash them in cold water and then put them into a saucepan with a pint of boiling water and a little salt. Let them boil on a brisk fire, and when tender drain off some of the liquid, add a piece of butter and season with salt, pepper and a little fine chopped parsley.

Okra Salad

No. 963. - When the Okra is boiled as in No. 960 drain them, and when cod slice them and add a few finely sliced green peppers, vinegar, oil and a few chopped chives.

Okra For Garniture

No. 964. - When used for garniture in stews, add the Okra when the meats are nearly cooked. Leave the smaller pods whole and cut the larger ones in half.

Okra For Soup

No. 965. - Cut the Okra in slices an eighth of an inch thick and add them to the soup fifteen minutes before serving. Let it boil slowly.

Dry Okra, Its Use

No. 966. - Dry Okra is used for soup when the green variety is not to be had. Wash it in cold water and let it soak for an hour, then proceed as above, care being taken to have only a good quality or the Okra will taste like hay. When the best quality of canned Okra can be had it will be found far superior to the dry, and it needs only to be added to the soup a few minutes before serving.

Okra, Or Gumbo Soup, With Chicken

No. 967. - Cut two tender chickens into small pieces, about three quarters of an inch thick, and put them in a saucepan with a piece of butter. Fry them lightly and then add two medium-sized onions, chopped finely, with half their quantity of lean, raw ham, cut the same way. Cook them for a few minutes, then moisten with a gallon of chicken or veal broth. When it boils skim off the grease and add a faggot of parsley garnished with celery and a leek. Season with salt and pepper, add two green peppers cut into small slices and set it on the side of the fire to boil slowly. When the chicken is half cooked add one dozen of peeled tomatoes cut in quarters (or if they are large into six parts), with four ounces of Carolina rice and about fifty sliced Okra. When they are cooked skim the soup, take out the faggot, and serve. When properly cooked the broth will be found to have a mucilaginous consistency.