Cut the pods into round, thick slices. Put them into boiling salted water, only enough to cover them. Simmer slowly three quarters of an hour. When tender add salt, pepper, and a lump of butter. Serve in a covered dish.
What is left may be used for soup.
Cook like the above, but mix with the okra half as much tomato, and use no water, as the tomatoes are sufficiently juicy. For this, the okra should be cut into thin slices.
Use what is left for soup, or to bake.