The young pods of this plant constitute the edible portion; they are rich in mucilage, and are used principally, in this country, for thickening soups. Among the Creoles and in the British West Indies okras are boiled in plain salt water and served as a vegetable. As they do not contain either starch or sugar, they make one more summer vegetable for the diabetic and the rheumatic.

In our northern markets okra is frequently incorrectly called "gumbo."

Boiled Okra

Wash six young, tender pods, soak them in cold water for a half hour. Drain, put them in a granite kettle, sprinkle with a saltspoonful of salt, cover with boiling water, and cook slowly thirty minutes, or until the pods are perfectly tender. Drain, arrange them in a small heated dish, put over a little butter and a dash of lemon juice.

Okra And Tomatoes

Put six small okra into a saucepan with two large tomatoes that have been peeled, cut into halves and the seeds pressed out; cover the saucepan and stew for thirty minutes, then add a palatable seasoning of salt and a level tablespoonful of butter. Serve at once in a heated dish.