OKRA SOUP
Cut into small pieces 2 cups (1 can) of okra, use 1 can of green peas, 1 of green corn, 1 cup of shell beans, 2 onions, 1 slice of carrot, 1 slice of turnip, 2 tomatoes, and some celery, or use celery salt. Put 2 tablespoons of butter in a frying pan, and when melted add the chopped onion, carrot, and turnip, and cook ten minutes; then put with the okra, celery and beans into 4 cups of water. Cook for one hour, then add salt and pepper and the tomatoes, corn, peas, and celery, and simmer for half an hour. Do not strain to serve, but if too thick, thin with stock or water.