Boiled Okra

1 quart of young white okra 1 tablespoonful of butter 1 tablespoonful of vinegar Salt and pepper to taste

Wash the okra well in cold water, put into a porcelain-lined or granite kettle (an iron kettle discolors the okra) with a half-pint of water and a teaspoonful of salt. Cover the kettle and simmer gently thirty minutes; then add the butter, vinegar, and pepper, and more salt if necessary, boil up once and serve.

Okra Stewed With Tomatoes

1 quart of okra

1 tablespoonful of butter

1 pint of tomatoes Salt and pepper to taste

Wash the okra, and cut in thin slices. Peel the tomatoes, and cut in slices. Put both in a porcelain-lined or granite kettle, add one teaspoonful of salt, cover the kettle, and simmer gently for a half-hour; then add the butter and pepper, and more salt if necessary.

Stewed Okra With Rice

1 quart of okra 1/2 pound of ham 1 red pepper 1 pint of white stock

1 cup of rice 1 onion

1 tablespoonful of powdered dry sassafras leaves

1 pint of tomatoes

Wash the okra, and cut in thin slices. Cut the ham into dice and fry it until brown. Peel and cut the tomatoes, put them into a porcelain-lined or granite kettle with the okra, ham, stock, the pepper cut in small pieces, and onion cut in slices; cover the kettle, and simmer gently for a half-hour. While this cooks, wash and boil the rice. When the okra is done, add the salt, pepper and sassafras leaves (called filee), let it boil up once, and serve with the rice around the dish.