Cut the stems from 1 Qt okra and cut the pods into pieces % inch thick; add 1 pt tomatoes, and 1 cup corn cut from the cob, and cook until tender. Season with butter, salt and pep- per. Another way is to take the small tender pods of okra, stem and wash, and while wet, roll in flour, sprinkle with salt and fry in hot fat. For a stew put the okra on with enough hot water to cover, and when well done, drain, and season to taste with pepper✪ Okra Ways, salt, butter and vinegar. — [A. G., Mass. SALAD DRESSINGS AND GARNISHES 191 Gumbo is made by taking equal quantities of young okra chopped fine, ripe tomatoes peeled and chopped, 1 or 2 onions,, minced, a lump of butter, and salt and pepper to taste. Add 1 or 2 tablesp water if necessary, and stew until tender. — [Mrs. P. A. D., 111. This is the way I prepare okra. To 1 qt okra add 1 qt tomatoes, 6 onions, 3 green peppers, and 3 or 4 slices of bacon. Boil until done, season with salt and pepper. — [P. J. S., Tex. Peel onions under water to prevent the shedding of tears. To kill onion and cabbage odor while cooking, set a small, open dish of vinegar on the back of the stove. — [A. G., Mass. Salad Garnishes Almost anything in the line of fresh greens, potatoes, vege- tables, fruits, fish, meat, nuts, etc., can be dished up as salad and make a very presentable as well as palatable dish, with the aid of a nice salad dressing and garnishes. It is well to have some prepared salad dressing always ready to hand — stored in glass fruit jars it will keep some time in a cool place. If too thick, thin with cream. For garnishes use crisp leaves of lettuce, parsley, or celery, slices of lemon, red beets cut in fancy shapes, radishes, hard-boiled eggs, slices of cucumber, or small pickles cut in half lengthwise. The ingenious cook with an eye to the beautiful can easily convert whatever material she may happen to have at hand to decorative purposes. Salad Dressings French Dressing: To Vz teasp salt add M: teasp pepper, a few grains of cayenne, a very little mustard, 6 tablesp olive oil, and 3 to 6 tablesp lemon juice or vinegar, according to taste. Put together in the order named, adding the oil and vinegar gradually, and beating well, until all the ingredients are well combined. A little onion juice may be added, if liked. — [A. G., Mass. Cream Dressing: Mix well together % cup each sour cream,, sugar and vinegar, with a dash of salt, using a little more sugar if the cream and vinegar are very sour, or diluting the latter with a very little water. Nice for lettuce. — [E. L., Neb. Cabbage Dressing: Boil together a few minutes % cup each sugar and vinegar, and V2 tablesp butter, then add 1 cup sour cream and 1 beaten egg, and boil a few minutes longer. Let get cold, — [L. P., 111. 192 FARM AND HOME COOK BOOK Boiled Dressing: Mix well together and boil 5 minutes: 1 beaten egg, 1 level teasp each salt and mustard, 2 teasp sugar, 1 tablesp each butter and vinegar, and V2 cup sour cream. — [Mrs. E. A., N. H. Piquant Dressing: Rub together i/4 cup butter and 1 heap- ing tablesp flour, add 2 tablesp sugar, 1 teasp salt, ^ teasp each mustard and pepper, and a dash of cayenne pepper, and when creamy gradually add 1 cup warm vinegar, and cook slowly until it thickens. Will keep a long time. Nice for any salad. — [Mrs. W. A. M., O.

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Cut the stems from 1 Qt okra and cut the pods into pieces % inch thick; add 1 pt tomatoes, and 1 cup corn cut from the cob, and cook until tender. Season with butter, salt and pep- per. Another way is to take the small tender pods of okra, stem and wash, and while wet, roll in flour, sprinkle with salt and fry in hot fat. For a stew put the okra on with enough hot water to cover, and when well done, drain, and season to taste with pepper, salt, butter and vinegar. — [A. G., Mass. SALAD DRESSINGS AND GARNISHES 191 Gumbo is made by taking equal quantities of young okra chopped fine, ripe tomatoes peeled and chopped, 1 or 2 onions,, minced, a lump of butter, and salt and pepper to taste. Add 1 or 2 tablesp water if necessary, and stew until tender. — [Mrs. P. A. D., 111. This is the way I prepare okra. To 1 qt okra add 1 qt tomatoes, 6 onions, 3 green peppers, and 3 or 4 slices of bacon. Boil until done, season with salt and pepper. — [P. J. S., Tex. Peel onions under water to prevent the shedding of tears. To kill onion and cabbage odor while cooking, set a small, open dish of vinegar on the back of the stove. — [A. G., Mass. Salad Garnishes Almost anything in the line of fresh greens, potatoes, vege- tables, fruits, fish, meat, nuts, etc., can be dished up as salad and make a very presentable as well as palatable dish, with the aid of a nice salad dressing and garnishes. It is well to have some prepared salad dressing always ready to hand — stored in glass fruit jars it will keep some time in a cool place. If too thick, thin with cream. For garnishes use crisp leaves of lettuce, parsley, or celery, slices of lemon, red beets cut in fancy shapes, radishes, hard-boiled eggs, slices of cucumber, or small pickles cut in half lengthwise. The ingenious cook with an eye to the beautiful can easily convert whatever material she may happen to have at hand to decorative purposes. Salad Dressings French Dressing: To Vz teasp salt add M: teasp pepper, a few grains of cayenne, a very little mustard, 6 tablesp olive oil, and 3 to 6 tablesp lemon juice or vinegar, according to taste. Put together in the order named, adding the oil and vinegar gradually, and beating well, until all the ingredients are well combined. A little onion juice may be added, if liked. — [A. G., Mass. Cream Dressing: Mix well together % cup each sour cream,, sugar and vinegar, with a dash of salt, using a little more sugar if the cream and vinegar are very sour, or diluting the latter with a very little water. Nice for lettuce. — [E. L., Neb. Cabbage Dressing: Boil together a few minutes % cup each sugar and vinegar, and V2 tablesp butter, then add 1 cup sour cream and 1 beaten egg, and boil a few minutes longer. Let get cold, — [L. P., 111. 192 FARM AND HOME COOK BOOK Boiled Dressing: Mix well together and boil 5 minutes: 1 beaten egg, 1 level teasp each salt and mustard, 2 teasp sugar, 1 tablesp each butter and vinegar, and V2 cup sour cream. — [Mrs. E. A., N. H. Piquant Dressing: Rub together i/4 cup butter and 1 heap- ing tablesp flour, add 2 tablesp sugar, 1 teasp salt, ^ teasp each mustard and pepper, and a dash of cayenne pepper, and when creamy gradually add 1 cup warm vinegar, and cook slowly until it thickens. Will keep a long time. Nice for any salad. — [Mrs. W. A. M., O.

Farm and home cook book and housekeeper's assistant