THE VEGETABLE GARDEN 



not be sown until the ground is warm about the 

 middle of May; it should be sown rather thickly in 

 drills, three feet apart, sowing the seed an inch 

 deep and thinning when large enough to stand ten 

 inches apart in the rows. 



The pods must be used while young and tender, 

 as when fully grown they are very tough, though 

 they may still be used to flavour soups. 



Keep well hoed and free from weeds. 



DIRECTIONS FOR COOKING OKRA 

 OKRA SOUP 



Fry out the fat of a slice of bacon or fat ham, 

 drain it off, and in it fry the slices of a large onion 

 brown; scald, peel, and cut up two quarts fresh 

 tomatoes (canned ones will do), and cut thin one 

 quart of okra; put them together with a little 

 chopped parsley, in a stew kettle with about two 

 quarts of broth of any kind; cook slowly for three 

 hours; season with salt and pepper, and serve hot. 



OKKA AS A VEGETABLE 



Put the young and tender pods of long, white 

 okra in salted boiling water in granite, porcelain, 

 or a tin-lined saucepan, as contact with iron will 



