Boiled Okra

Wash the okra pods, and cut the ends to make them of uniform length. Wash, and set to cook in an agate or porcelain-lined saucepan, with a small quantity of salted water. Let cook about half an hour or until tender. Season to taste with salt and pepper and a little butter, or cover with cream or Hollandaise sauce. Boiled okra is also served cold as a salad, either alone or with tomatoes.

Okra, Andalouse Style

1 quart of okra, cut in slices 3 tablespoonfuls of butter 1 small onion, chopped 1 pint of cooked tomato

1 tablespoonful of chopped parsley 1 teaspoonful of salt ½ teaspoonful of pepper Toast points

Melt the butter; in it cook the onion until yellowed; add the okra, tomato, parsley, salt and pepper, mix thoroughly and turn into a baking dish; cover close and let cook one hour in a moderate oven. Remove to a hot serving dish, surround with toast points, buttered, and the ends of the points dipped in chopped parsley. Do not omit the toast, as it takes up the superfluous liquid. Okra must be cooked in earthen or lined dishes, to avoid discoloring. When fresh okra is not available, evaporated okra may be used. It comes in packages, each equivalent to a quart of the fresh pods. Soak a package in a pint of cold water over night.