Name of an American vegetable chiefly grown in the South; of a seed pod shape like the long pepper. It is preserved and canned, this being generally used in making gumbo soups when the fresh is not obtainable. The fresh is trimmed at both ends, boiled in salted boiling water till tender, taken up and drained, seasoned with salt, pepper and melted butter and served as a vegetable, or used as a garnish, or in conjunction with other vegetables as a garnish. The Creoles like it slippery, and after trimming it they place it in a sautoir with just enough water to moisten, cover with oiled paper, place on the lid and stew it till tender'and muscilag-inous, then it is further seasoned with olive oil, salt, pepper and a little minced green or red peppers. Okras are esteemed stewed with tomatoes, keeping the okras whole; also by taking peeled raw tomatoes and okras, cutting them both into quarters, then stewing with butter, pepper and salt; also the whole okras trimmed, then stewed tender in a rich tomato sauce; also tipped at both ends, breaded and fried, like egg plant.

Okra Salad

Okras trimmed and boiled in boiling salted water, then drained and cooled; stripped endive washed and crisp arranged on dish, the okras quartered and laid on top, the whole sprinkled with a French salad dressing containing chopped chives.