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BOILED OKRA

(Vegetables) - (The International Jewish Cook Book)







Wash and cut off the ends of young pods, cover with boiling salted water
and cook about twenty minutes, until tender. Drain, add cream (a scant
cup to a quart of okra), a tablespoon of butter, and salt and pepper to
taste. Another way of stewing is to cook it with tomatoes. To a pint of
okra pods, washed and sliced, allow a dozen ripe tomatoes, peeled and
sliced, and one medium-sized onion. Stew slowly for an hour, adding one
tablespoon of butter, a scant teaspoon of salt and pepper to season. No
water will be required, the tomato juice sufficing. In the West Indies
lemon juice and cayenne are also added to stewed okra.

Other Recipes


Boiled Okra Or Gumbo

The long seed pod is the edible part of this plant, it can be canned or

dried for winter use. If dried let it soak an hour or so before using.

To cook, cut the pods in rings, boil them in salted water until tender

which will be in about twenty minutes. Add butter, salt, pepper and

cream. Thin muslin bags are sometimes made to hold the whole pods

without breaking. After boiling tender, pour them out, season with

butter, salt and pepper and bake for five minutes.









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