Okra with Tomatoes

Ingredients

• a quart measure of okra
• a pint cup of tomatoes
• a little salt
• a tablespoonful of butter
• with pepper

Method

1. 1

   Wash and slice okra to fill a quart measure.

2. 2

   Peel tomatoes to fill a pint cup when sliced.

3. 3

   Combine in a saucepan, add salt, cover, and simmer gently for half an hour.

4. 4

   Add butter and pepper, and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 472. The excerpt below is the record exactly as published.

a table- spoonful of butter, season with pepper, and let simmer five minutes. Serve hot. Okra, Fried. — Slice tender pods of okra. Have a frying-pan on the fire with hot po-rk drippings, put the okra in, and fry brown on both sides. Sliced onions may be added. Sprin- kle with salt and pepper, and serve hot. Okra and Rice. — Slice a quart of okra. Cut % lb. of lean ham into small pieces. Peel and cut up two large tomatoes. Put all together in a saucepan with a pint of stock, a pod of red pepper, and a slice of onion ; let simmer gently for half an hour. Wash a cupful of rice and put in; let cook until done ; add a table-spoonful of gumbo filet ; let boil up, and serve. Okra, Scalloped. — Slice well-grown pods of okra in thick slices. Put a layer in the bottom of a baking-pan, spread with grated crackers, bits of butter, salt, and pepper ; put over another layer of okra and season ; continue until the dish is full ; spread the top with bits of butter, pour over a teacupful of cream, and set in the oven half an hour. Okra with Tomatoes. — Wash pods of okra and cut in thin slices sufficient to fill a quart measure. Peel tomatoes to fill a pint cup when sliced. Put together in a saucepan. add a little salt, cover, and let simmer gently for half an hour ; add a table- spoonful of butter with pepper

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