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Creamed Okra on Toast

To cook the okra pods put them in boiling water, using one teaspoon of salt to a quart of water; add one tablespoon of lemon juice to the water also. Cook about one-half hour or until the okra is tender. Drain the water from the okra, reserving one cup of it for the sauce. Prepare the sauce as follows: 1 cup water from the okra 1/2 cup cream 1 teaspoon salt 1/4 cup milk 1/4 cup strained tomatoes 2 tablespoons flour 2 tablespoons butter Heat the okra water, the cream and milk in a double boiler. Rub the flour and butter together, and pour over it a little of the heated liquid, stirring meanwhile. When mixed thin enough to pour, turn this back into the remainder of the hot liquid. Set in a double boiler, and stir until thickened. Add the salt and strained tomato just before serving. Place three or four of the okra pods on a nicely toasted slice of bread for each serving, and over this pour a spoonful or more of the prepared sauce.