Procure young and tender pods, and cut off both ends, to make the pods of uniform length (about 2 inches). Blanch the pods, and then lay them in a saucepan, add hot stock just to cover, and let simmer until tender, and the stock reduced. Serve on a hot plate, dressed with Bechamel, Hollandaise, or any sauce used with asparagus. Garnish with sippet of toast points, or cutlet shapes. A little lemon juice should be added to a Bechamel or a drawn butter sauce that is to be served with okra. - Mrs. Geo. R. Ray, 2822 Wilcox Ave., Chicago, 111.

Boiled Okra

The pods of okra are so sticky that especial care is needed to avoid breaking them while cleaning. They should be well washed before the stems are removed; then place them in boiling salted water, sufficient to cover, and boil until tender. They should boil very slowly, as rapid boiling will break them in pieces. It requires an hr. or more to cook this vegetable. When tender, throw the okra into the colander, and when drained, lay it in a dish. Heat together 2 tablespoons of butter, 1 tablespoon of vinegar, and a little salt and pepper; mix well, and pour the sauce over the okra in the dish. - Mrs. C. S. Raymond, 3225 Evanston Ave., Chicago, 111.