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Okra Salad

Clip off stems from a pint and a half of very fresh, sound, medium okras. Plunge in cold water, thoroughly wash and drain, then place in a saucepan with two quarts boiling water, a teaspoon salt and two tablespoons vinegar. Cover pan and boil thirty minutes. Remove, thoroughly drain on a sieve and let get cold. Place in a bowl, season with four tablespoons dressing, mix well and serve.