How to cook vegetables

Prepare and boil 8 or 10 okra pods, and put them to drain. Mince finely half a small onion or 3 shallots, fry lightly in 1 oz. of butter and add 4 ripe tomatoes, peeled and cut into slices. Simmer for a few minutes, then add the okra pods, season to taste with salt and paprika pepper, and continue to cook for another 15 minutes. Dish up on slices of buttered toast. Okra Omelet. Beat up 5 eggs, add 1 tablespoonful of milk, a few drops of onion juice, a dessertspoonful chopped parsley, season with salt, pepper, and paprika. Stir this over the fire in an omelet-pan containing 1 oz. of melted butter. When sufficiently cooked, put a gill of chopped and cooked okra in the centre, then shape the omelet, allow it to set and brown, turn out on a hot dish, and serve at once. Okra Succotash. Peel 4 large tomatoes, cut into squares, and put into a saucepan. Wash and slice one quart okra, and add it to the tomatoes, season with salt and pepper, cover, and simmer gently for 15 minutes. Then add ^ pint of cooked beans, 1 oz. of butter, and cook 20 minutes longer. Then add ^ pint of preserved American corn, allow to boil up, and serve. Okra with Rice. Wash and cut into slices 1 quart of okra ; peel 6 tomatoes, and cut into squares. Put the okra and tomatoes into a stew-pan, add x pint of water, and season with salt, add also 2 large green peppers, and a large onion sliced very thinly. Cover the pan, and simmer for 45 minutes. While this is cooking, wash and boil 4 oz. of rice. Drain it well. When ready to serve, arrange the rice in a pyramid on a hot dish ; pour around the okra. This is nice served with eggs. Okra Salad. Select young and tender okra pods ; wash, drain, and boil until tender ; drain, and set aside to cool. Cut them in slices. Rub over the inside of the salad bowl with the cut side of a clove of garlic, or put in the centre of the bowl a slice of bread rubbed with the garlic. Put the okra into the bowl, also a green, sweet pepper chopped fine, and a little grated horseradish. Sprinkle over a little salt, toss about to distribute the salt, then add 2 teaspoonsful of olive oil ; gently toss and mix, then add 1 tablespoonful of tarragon vinegar. Serve each portion on a heart leaf of tender lettuce. Slices of fresh tomato or cubes of tomato jelly are an effective garnish for okra salad. Okra Souffle. Wash and boil 1 lb. of okra, drain, and cut into small pieces. Melt iL oz. of butter in a saucepan, stir in 1 oz. of flour, cook a little, and moisten with a gill of milk, season with salt, pepper, nutmeg, and paprika. Cook for 5 minutes, then remove from the fire, whilst stirring. When cool, stir in the yolks of 3 eggs, the okra, 1 tablespoonful of grated cheese, and the whites of 2 eggs stiffly whisked. Butter a large souffle dish, sprinkle the inside with grated cheese, and pour in the mixture. Cover the top with grated cheese, and bake in a hot oven for about 20 minutes. Serve at once. ONIONS (Oignons). Few people realise the wonderful medicinal properties possessed by the onion. Did they do so this common and often despised vegetable would figure more prominently in our daily menus, the onion is; perhaps, the greatest foe to disease germs known. A string of onions hung up is a far more effective disinfectant than carbolic. In olden times it was asserted that a raw onion eaten daily would cure a