Show 1 I fOR TABLE ANn KiTCEN bXcaus What and to Ent flints and J How to Prepare Jt I Tlieso artlrlo on tho iieccfparlly iil norb Ini topic of food ue enrofully pawl > ared and biisid on knowledge of clKmlittry as applied to cooking sand prtcllcnl I Infprmn lIon derived futin actual experience Conducted Con-ducted by Llila Arne AVIllla Minqiioltu building ChlcnRo to whom nil Imimtlcs should lee iiddriifltcid All ilslitf Itsurx < id by I Banning I Co Chicago Following will toll how tn prepare the ilollcliMis ulcra pod as uya Momuthlns nbom iho vege tublc PREPARING OKRA Severn Ways of Serving the Delightful Delight-ful Vegetable Okra 11 I the green need pod of n plant jiitive of the Vusl Indies J md extensively exten-sively I I cultivated l and used In the southern south-ern part of the United States whore It eiiteih largely Into soups gumbo pickles and other dishes of considerable local fame but Hltle known to the northern hJUHlk cPI The pod of the okra plant 1 abounds In nutritious mucilage and It innlcca a leally delightful vegetable which deserves to bis hotter known and more generally used In the northern cuisine It combines by natural affinity with tomatoes to-matoes and rice and In such a union gives not only an exceedingly tasty but wholesome and proper dish for summer diet Here lire several ways of preparing prepar-ing It ItOKRA OKRA SAUTE CR1SOLK I STYLE 1 i Place one tablespoonful of butter In a shallow sancopan with ono tablespoonful of tlnely chopped onion and one minced green pepper from which all the sccda have been removed Place the pun at the Hide of Ihe stove wh < ie It will cook gently for ten minutes when the contents should be a pale golden color Add to this one pint of okra which have been caiefnllv washed dried and a small piece cut from both ends slmmor these ImrredlenJs for five minutes and then add two row tomatoes to-matoes which have been pellet and cut In imall pieces wne quarter of a teaspoonful tea-spoonful of white popper a dash of cayenne cay-enne and half a tea lloontul of bait a clove of garlic and three tablespoonfuls of a Bond brown siiuce Simmer for fifteen fif-teen nilnuUs keeping closely covered Serve In n heated dish npilnklcd with a little finely minced parsley STUFFED OKUAS Vnsh and dry tvcntyfour okra pods cut apiece from the pointed end and sill tip far enough to iiinovo the seeds Slightly bent three egg yolks and add to them two tablespoonfuls of finely minced ham the seeds which were removed from thu pods and line bread rnimbu sufficient to thicken season with salt and popper to taste AVIth this mluuie 1111 tho pods anti tin each one with a piece of thread Inl tin pods In a baking pan and iprlnklo over with a 1 layer of bread crumbs and a layer of grated cheese ent ono tablespoonful table-spoonful of butter Into bits and dot over the top over nil pour one seam cjpful of veal or chicken gravy place In tin oven and bake for half an hour covering for the lists t half hour after which remove re-move the cover and finish cooking OKRA SALAD Wash drain and cut oft both ends of fifty tender okra pods boll In slightly salted water until trader about twenty mlntcs drain free from nil water and allow to become thoroughly chilled Arrange Ar-range the palo green leaves of head lettuce let-tuce In a shallow salad dish and place the okra pods upon thorn Sprinkle over half a cup of chopped English walnuts and dress with mayonnaise dressing which has been made with vinegar STEWED OKRA WITH TOMATOES WdBh the okra carefully and cut a small piece from the ends Place It In n saucepan sauce-pan with salt and a dash of pepper half a cup of rich broth and a cup of tomato sauce Cover and stow slowly for half an hour Dish carwfully taking care not to break the okra sprinkle with chopped parsley and serve very hot OKRA GUMBO AVush and cut In rings one quart of okia place over the fire In one quart of hot water add to this I one quart of ilpe tomatoes peeled and cut In pieces allow all to come to a boll Cut up a chicken In pieces bones as well as the men t fry brown and add to the tomatoes and okra chop one goodshed onion line maid mix with the other Ingredients salt and pepper pep-per to taste and If liked a few dashea ot cayenne pepper Allow all to simmer for two hours When ready to serve place a tablespoonful of boiled rice In each bowl and sprlnklo this I with a little tlnely chopped swoel green peppers pour oval tho soup arid serve hot with bread sticks |