[Illustration: FIG. 9]
37. OKRA is a fruit vegetable consisting of a green pod that is several
inches long, pointed at one end, and filled with seeds. Fig. 9 shows
okra pods attached to the herb of which they are a part. Although okra
originated in Africa, it is for the most part grown in the southern
section of the United States. However, canned okra may be obtained
almost anywhere. Okra is low in food value, being only slightly higher
than cabbage and most of the greens; nevertheless, it is liked by many
persons. It is of a mucilaginous, or gummy, consistency, and if it is
not properly cooked it becomes very slimy and is then decidedly
unpleasant. Because of its gummy nature, it helps to thicken any dish to
which it is added. Probably its chief use is as an ingredient in soups,
when it is known as _gumbo_. Chicken gumbo soup is one of the most
popular dishes of this kind. The preliminary preparation of okra is
the same as that of most other vegetables; that is, the pods should be
washed, the stems removed, and the cleaned pods then cooked in
sufficient boiling salted water to cover them well.
38. STEWED OKRA.--The simplest way in which to prepare okra is to stew
it. When seasoned well with salt, pepper, and butter, stewed okra finds
much favor with those who care for this vegetable.
Select the required number of okra pods and put them on to cook in
enough boiling salted water to cover them well. Cook until the pods are
soft enough to be easily pierced with a fork. Season with pepper and, if
necessary, additional salt, and add 1 tablespoonful of butter for each
four persons to be served.
39. OKRA WITH TOMATOES.--If one does not desire a dish made entirely of
okra, it may be combined with tomatoes. Such a combination, seasoned
well and flavored with ham or bacon fat, makes a very tasty dish.
OKRA WITH TOMATOES
(Sufficient to Serve Six)
1-1/2 c. stewed or canned okra
1-1/2 c. stewed or canned tomatoes
1-1/2 tsp. salt
1/8 tsp. pepper
2 Tb. ham or bacon fat
Heat the okra and tomatoes together in a saucepan and add the salt,
pepper, and ham or bacon fat. Cook for 5 or 10 minutes or until well
blended. Serve hot.