Take an equal quantity of young tender ochras, and of ripe
tomatas, (for instance, a quarter of a peck of each.) Chop the
ochras fine, and scald and peel the tomatas. Put them into a stew-pan
without any water. Add a lump of butter, and a very little
salt and pepper; and, if you choose, an onion minced fine. Let it
stew steadily for an hour. Then strain it, and send it to table as
soup in a tureen. It should be like a jelly, and is a favourite
New Orleans dish. Eat dry toast with it.