stewed chestnuts
1-1/2 c. stewed mushrooms
3 Tb. butter
3 Tb. flour
1-1/2 tsp. salt
1/8 tsp. pepper
1-1/2 c. milk
Remove the shells from the required number of Italian chestnuts and
cook the nut meats in boiling water until tender. Peel off the skins and
break the chestnuts into pieces. If fresh mushrooms are used, stew them
in boiling water until tender. Cut the stewed or canned mushrooms into
pieces of the same size as the chestnuts, and mix the two together. Make
a cream sauce by melting the butter, adding the flour, salt, and pepper,
and stirring in the hot milk. Cook until the mixture thickens, pour it
over the chestnuts and mushrooms, and serve in any of the ways
suggested.
OKRA AND ITS PREPARATION
[Illustration: FIG. 9]
37. OKRA is a fruit vegetable consisting of a green pod that is several
inches long, pointed at one end, and filled with seeds. Fig. 9 shows
okra pods attached to the herb of which they are a part. Although okra
originated in Africa, it is for the most part grown in the southern
section of the United States. However, canned okra may be obtained
almost anywhere. Okra is low in food value, being only slightly higher
than cabbage and most of the greens; nevertheless, it is liked by many
persons. It is of a mucilaginous, or gummy, consistency, and if it is
not properly cooked it becomes very slimy and is then decidedly
unpleasant. Because of its gummy nature, it helps to thicken any dish to
which it is added. Probably its chief use is as an ingredient in soups,
when it is known as _gumbo_.
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