How to Cook in Casserole Dishes

by Marion Harris Neil

OKRA, RICE, AND TOMATOES

• 1 quart okra
• ½ lb. (1 cup) rice
• ½ can tomatoes
• 1 heaping tablespoonful (1 oz.) butter
• Salt, pepper, dust of paprika

Wash the rice and boil it in boiling salted water till tender; drain, and add the butter, salt, pepper, and paprika. Cut the okra in slices and cook it in a small quantity of boiling water. When nearly ready add the tomatoes and the rice.

Serve hot in fireproof dishes.