Okra With Tomatoes

Okra With Tomatoes

Ingredients:
1-1/2 c. stewed or canned okra
1-1/2 c. stewed or canned tomatoes
1-1/2 tsp. salt
1/8 tsp. pepper
2 Tb. ham or bacon fat

Directions:
Heat the okra and tomatoes together in a saucepan and add the salt,
pepper, and ham or bacon fat. Cook for 5 or 10 minutes or until well
blended. Serve hot.
ONIONS AND THEIR PREPARATION
VARIETIES OF THE ONION FAMILY
40. ONIONS are the chief commercial vegetable of the bulb crops. They
have been cultivated from the earliest times, their native country being
Central Asia. Closely allied to the onion are several other bulb
vegetables, including garlic, shallots, leeks, and chives, all of which
are used more extensively for flavoring dishes than for any other
purpose. Fig. 10 shows several varieties of this family, the group of
three in the upper right corner being garlic; the bunch in the lower
right corner, leeks; the bunch in the lower left corner, green onions;
and the remainder of those shown in the illustration, different
varieties of dried onions, that is, onions that have been allowed
to mature.
41. This entire class of food is characterized by a typical, volatile
oil, which in most cases is so strong as to be somewhat irritating and
which causes the vegetable to disagree with many persons. This flavor,
however, can be almost entirely dissipated by cooking, so that many
persons who cannot eat the various members of the onion family raw can
tolerate them cooked. In food value, which is found principally as
carbohydrate in the form of sugar, this class of foods is not very high,
being about the same as carrots, beets, and other root vegetables. Some
persons believe that onions have wonderful medicinal value in curing
colds and preventing them, but there is really no foundation for such
a belief.
42. ONIONS.--As has been pointed out, onions are of two general
varieties, dried and green. Dried onions, as shown in Fig. 10, are
those which have been allowed to grow to maturity and have then been
cured, or dried, to a certain extent. Such onions are in demand at all
seasons. Green onions are those which are pulled, or taken out of the
ground, before they have matured and are eaten while fresh. They are
especially popular in the spring, although they have a rather long
season. Each of these classes has many varieties, which vary in flavor
and in color, some of the dried ones being yellow, some red, and others
white. All dried onions have excellent keeping qualities, so, after
purchasing, no special care need be given to them except to store them
in a comparatively cool, dry place. Deterioration is due chiefly to