Boiled Okra

Ingredients

• the pods of okra
• 2 tablespoons of butter
• 1 tablespoon of vinegar

Method

1. 1

   Wash okra, remove stems, boil in salted water until tender.

2. 2

   Drain, lay in a dish, heat butter and vinegar, mix well, and pour over okra.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 275. The excerpt below is the record exactly as published.

tablespoons of vinegar, and 2 tablespoons of the water in which the lentils were boiled. Mix this sauce with the drained lentils, put them in a double boiler, with salt, pepper, and a dash of nutmeg, and serve after they have steamed slowly for 15 minutes. — Mrs. A. A. Olson, 5760 Wentworth Ave., Chicago, 111. LENTILS WITH PEANUTS.— Make a puree of lentils, and to each cup of lentils add 1 tablespoon of peanuts (the lentils and peanuts previously put through the grinder). Season to taste. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. BAKED DRIED APPLES.--Take dried or evaporated apples and soak in water for 12 hrs., and bake in a moderate oven, with sweet cider. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. LENTIL PIE. — Put 1 tablespoon of butter in a saucepan, and when melted, add to it 1 finely chopped, onion, and let this fry slow- ly for 10 minutes; then add 2 cups of boiled German or Egyptian lentils, and l4 cup of brown, or German sauce, and w<hen heated through, pile into a deep dish; dredge with pepper and salt, cover with pie-crust, and bake in the oven till brown. — Mrs. Andrew Par- ker, 6421 Ellis Ave., Chicago, 111. COOK COUNTY COOK BOOK 401 LENTIL AND CAULIFLOWER PIE.— Butter a pie-dish and line with y2 lentil paste. Skin and slice ^ lb. tomatoes, and sprin- kle with teaspoon salt, ^ teaspoon pepper, 5^ teaspoon sugar. Put the cold cooked cauliflower and tomato into the pie-dish in layers. Cover with lentil paste, and smooth it over with a knife. Put the rest of tne paste into a bag with a rose forcer, and decorate the pie. Bake for J/^ an hr. Serve with lentil sauce. — Mrs. A. C. Christy, Glen View, 111. LENTIL AND CELERY PIE.— Cut 6 oz. of celery into pieces about 1 inch long. Cook until tender in water. When tender strain and mix with 1 gill tomato sauce. Line a pie-dish with half lentil paste. Bake in a moderate oven for 5/2 an hr. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. LENTIL PASTE.— Wash the 54 to K lb. lentils and soak them all night in 1 qt. cold water. Tie them up in muslin with the 1 oz. celery and 1 oz. onion. Cook in the water in whidh they were soaked, with 5^ teaspoon of salt, for 1^^ hrs. Squeeze as dry as possible, and rub through a wire sieve, melt 1 oz. butter, add the 1 oz. of flour and mix all well. Add the 54 gill lentil stock and cook until quite thick. Add the lentils and 1 teaspoon of salt, and 54 of pepper. Mix well. Turn on to a plate and leave until cold. — Mrs. J. P. Phillip, 2362 Kenilworth Ave., Chicago, 111. BOILED LETTUCE.— The large green leaves of lettuce, which cannotbe made use of in salads, may be boiled and hashed like spin- ach, and served in the same way. This is a very favorite Hun- garian dish. — Mrs. H. W. Phelps, 1/^3 Kenilworth Ave., Chicago, 111. 'BAKED MUSHROOMS.— Toast for each person a large slice of bread and spread over with rich, sweet cream; lay on each slice, head downward, a mushroom, or, if small, more than one; season and fil leach with as much cream as it will hold. Place over each a custard cup, pressing well down to the toast; set in a moderate oven and cook 15 minutes. Do not remove the cups for 5 minutes after they come from the oven. — Mrs. E. D. Kelley, Winnetka, III. BROILED MUSHROOMS.— In order to test mushrooms, sprinkle salt on the gills — if they turn yellow they are poisonous, if black, they are good. Pare, and cut off stems, dip in melted but- 402 VEGETABLES ter, season with salt and pepper, broil on 'both sides over a clear fire, and serve on toast. — Mrs. E. D. Kelley, Winnetka, 111. MUSHROOM CROQUETTES.— Press 1 cup of cold mashed potatoes through a sieve, add 2 cups of musihrooms which have been cut in pieces and simmered in 2 tablespoons of butter for 20 minutes Sprinkle with salt Beat 2 eggs, form into balls, and fry in hot oil.— Mrs. E. D. Kelley, Winnetka, 111. MUSHROOMS WITH PEAS.— Fill the cups of large mush- rooms with French canned peas, which have been tossed for 5 min- utes in hot butter. Season, and set in a covered pan, in a hot oven for 10 minutes, and serve on toast with white or brown sauce, as preferred. — Mrs. Howard L. Ray, 6234 Lexington Ave., Chicago, 111. BSCALLOPED MUSHROOMS.— Put the musihrooms in a butter baking-dish with alternate layers of crumbs, seasoning each layer plentifully with butter; add salt, pepper and a gill of cream or gravy. Bake 20 minutes, keeping covered while in the oven. — Mrs E. D. Kelley, Winnetka, 111. OKRA. — Procure young and tender pods, and cut off both ends, to make the pods of uniform length (about 2 inches). Blanch the pods, and then lay them in a saucepan, add hot stock just to cover, and let simmer until tender, and the stock reduced. Serve on a hot plate, dressed with Bechamel, Hollandaise, or any sauce used with asparagus. Garnish with sippet of toast points, or cutlet shapes. A little lemon juice should be added to a Bechamel or a drawn butter sauce that is to be served with okra. — Mrs. Geo. R. Ray, 2822 Wilcox Ave., Chicago, 111. BOILED OKRA. — The pods of okra are so sticky that espe- cial care is needed to avoid breaking them while cleaning. They should be well washed before the stems are removed; then place them in boiling salted water, sufficient to cover, and boil until ten- der. They should boil very slowly, as rapid boiling will break them in pieces. It requires an hr. or more to cook this vegetable. When tender, throw the okra into the colander, and when drained, lay it in a dish. Heat together 2 tablespoons of butter

Cook this with the app: pantry check, scaling, and the assistant.