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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SOUPS

OKRA SOUP

Take 1/2 dozen tender okra pods, sliced crosswise, 1 onion shredded, 3 good-sized ripe tomatoes; cut into small pieces; a bit of red pepper, salt, and a generous piece of butter. Boil all together until very tender, in fact boil all to pieces, and then add a pint and a half of rich milk.

Sister John E. Mohler, Warrensburg, Mo.