Ochra, or _okra_, is a vegetable little known except in the far South,
where it is cultivated in large quantities and is very popular. A
favorite soup is prepared from it in the following manner:—
2 qts. of ochras, sliced thin.
1 qt. of tomatoes, also sliced.
4 tablespoonfuls of butter.
2 lbs. of beef, cut into small pieces.
½ lb. corned ham or pork, also cut up.
Put the meat and ochras together in a pot with a quart of cold
water—just enough to cover them—and let them stew for an hour. Then
add the tomatoes and two quarts of _boiling_ water—more, if the liquid
in the pot has boiled away so as to expose the meat and vegetables.
Boil three-quarters of an hour longer, skimming often with a _silver_
spoon. When the contents of the vessel are boiled to pieces, put in
the butter, with cayenne pepper and salt, if the ham has not seasoned
it sufficiently. Strain and send up with squares of light, crisp toast
floating upon it.