OKRA SOUP.
From MISS FLORIDA CUNINGHAM, of South Carolina, Lady Manager.
Two quarts of okra out very fine in three quarts of water, in which put a large shank of beef, and boil one hour. Then skim well and add two quarts of fresh tomatoes, strained. Boil slowly and without ceasing for at least five hours. Season with salt to the taste when the tomatoes are put in, and add black and cayenne pepper when ready to serve. Keep closely covered while cooking.