FRIED OKRA.
Cut it lengthwise, salt and pepper it, roll it in flour and fry in butter, lard or drippings.
OKRA FRITTERS.
Boil the okra, cut in slices, make a batter as for batter cakes, dip the okra in and fry in plenty of hot lard.
Mrs. E. C. Dubb.
OKRA GUMBO SOUP.
Use two quarts of tomatoes to one quart of okra cut in rings; put them over the fire with about three quarts of water and let the mixture come to a boil; take one chicken; cut it up and fry brown with plenty of gravy; put it in with the okra and tomatoes; add several small onions chopped fine, a little corn and lima beans, if they are at hand, and salt and pepper. Let all simmer gently for several hours. To be served with a tablespoonful of rice and a green garden pepper cut fine to each soup plate.
ONIONS.
Peel and slice onions under water to keep the volatile oil from the eyes. A cup of vinegar boiling on the stove modifies the disagreeable odor of onions cooking. Boil a frying pan in water with wood ashes, potash, or soda in it to remove the odor and taste of onions. To rub silver with lemon removes the onion taste from it. Leaves of parsley eaten like cress with vinegar hide the odor of onions in the breath. Onions to be eaten raw or cooked will lose their rank flavor if they are pulled and thrown into salt water an hour before use. Two waters in boiling accomplish the same purpose.