Okra Recipe

Procure young and tender pods (see Okra Soup) and cut off both ends to make the pods uniform length (about two inches). Blanch the pods, then lay them in a saucepan, add hot stock just to cover, and let simmer until tender and the stock is reduced. Serve on a hot plate dressed with Bechamel, Hollandaise or any sauce used with asparagus. Garnish with sippets of toast points, or cutlet shapes. A little lemon juice should be added to a Bechamel or a drawn-butter sauce that is to be served with okra.

Okra Saute Recipe (Creole Style)

Chop a peeled onion, a clove of garlic, and half a red or green sweet-pepper pod, and sauté in a little butter without browning; add six or eight tomatoes, peeled and cut in quarters, and let simmer half an hour, then add about a dozen boiled okra pods; cover the pan and let simmer until the mixture thickens. Season with salt. Serve on slices of hot buttered toast.