times pickled, and the older pods are preserved in tins for export. Those imported resemble gherkins in size, but their ends form a sharper point; their colour is lighter and less vivid in tone, and their pods contain seeds not unlike pearl barley. Okra has a peculiar flavour, often disagreeable to an unaccustomed palate, and it is exceedingly mucilaginous, the pods in the tin being surrounded by a substance of greater viscidity than gum.
1539.—OKRA, TO BOIL.
Ingredients.—24 fresh okras, 2 tablespoonfuls of oiled butter, 2 tablespoonfuls of cream, salt and pepper.
Method.—Wash the okras in cold water, drain them well, and trim both ends. Place them in a saucepan containing boiling salted water, boil gently for 15 minutes, or until tender, and drain well. Make the butter and cream hot in a stewpan, put in the okras, sprinkle liberally with pepper, add a little salt, shake them over the fire for a few minutes, then serve.
Time, ½ an hour. Average Cost, uncertain.
1540.—OKRAS AND TOMATOES, SCALLOPED.
Ingredients.—¼ of a tin of okras, 4 tomatoes sliced, 2 tablespoonfuls of breadcrumbs, ¾ of an oz. of butter, ¾ of an oz. of flour, ½ a pint of milk, salt and pepper, browned breadcrumbs or cracker crumbs, butter.
Method.—Cut the okras into small pieces, halve or quarter the slices of tomatoes, mix the two together, and add the breadcrumbs. Heat the butter in a stewpan, add the flour, stir and cook the mixture for a few minutes, then put in the milk, and stir until boiling. Season to taste, and simmer gently for 5 minutes. Place the mixture of okras and tomato in well-buttered scallop shells, sprinkle lightly with salt and pepper, and add a little sauce. Cover lightly with browned breadcrumbs or cracker crumbs, add 2 or 3 small pieces of butter, and bake in a moderately-hot oven from 10 to 15 minutes. Serve hot.
Time.—To bake the scallops, from 10 to 15 minutes. Average Cost, 10d. to 1s. Allow 1 scallop to each person. Seasonable at any time.
1541.—OKRAS, TINNED, TO SERVE AS A VEGETABLE.
Ingredients.—1 tin of okras, salt and pepper.
Method.—Turn the contents of the tin into a steel stewpan, make thoroughly hot, then drain, season with salt and pepper, and serve.
Time.—To re-heat, about 10 minutes. Average Cost, 1s. Sufficient for 5 or 6 persons. Seasonable at any time.
