TOMATO-OKRA SOUP
Into 1½ quarts (6 cups) of boiling water put ½ cup of rice; cover and let boil fifteen minutes, then add the contents of 1 can of “tomato-okra” and cook ten minutes more. Reserve 2 okra pods, 2 tomatoes, and 1 tablespoon of rice, and press all the rest through a sieve. Return to the fire, season with salt and pepper, and add the rice and tomatoes and the okra cut in thin slices.