The Busy Woman s Garden Book 



OKRA 



So well and favorably known in the southern 

 states, is practically unknown in the north, ex- 

 cept as its acquaintance is made in the chicken 

 gumbo of the commercial soups and a few other 

 vegetable and meat preparations. It should, 

 however, form a staple vegetable of the kitchen 

 garden and, once its merits are known, would, 

 doubtless, become as popular north as it is south. 

 Though its use is chiefly associated with the prep- 

 aration of soup it has other, equally acceptable, 

 uses. It is an excellent addition to hash, adding 

 both richness and flavor ; added to tomatoes it im- 

 parts a fuller, richer flavor and used alone, fried, 

 is excellent. A small amomit of meat, with the 

 addition of potatoes, okra and onion, the last two 

 fried tender before adding the meat and pota- 

 toes, makes a most satisfying one-dish meal. 



It is one of the easiest vegetables to grow, re- 

 quiring the same culture as corn ; making the rows 

 three feet apart, and planting the seed in drills 



152 



