Okra
Okra is a vegetable far richer in valuable albuminoids and life-giving nitrogen than many breads, and presenting these elements in the most readily assimilated form. The plant belongs to the Hibiscus family, and its esculent pods make an appetizing dish when properly cooked and seasoned. The best mode of cooking it is this: If the pods are very small and tender, stew them entire, or if large and somewhat tough, cut in rings and stew. Use a porcelain saucepan, as iron or tin darkens the vegetable and may prove injurious. Stew it in clear water salted and without grease of any kind. When well done, drain the water and stir in one whipped egg for every dozen small pods. Let this cook but a few seconds, stirring constantly; then add cream and butter according to quantity; and the merest dash of red pepper; dish up as soon as these are hot through and serve at once. The most fastidious appetite is tempted by this dainty dish, and weak digestion is often aided by it.