Boil young pods of okra in boiling salted water until tender, about twenty minutes. Drain and heat for five minutes with a scant cup of cream, a tablespoon of butter, salt and pepper.
1 tablespoon butter 1 teaspoon salt 1/2 small onion Water
Wash and remove the stem ends of the okra pods, cut into thin slices. Peel the tomatoes, and press out the seeds. Cut into small pieces, add sliced onion, salt, and sufficient water to almost cover. Cook thirty minutes. Add the butter.