OKRA AND TOMATOES.

A quart of fresh or canned tomatoes if fresh,
skin in the usual way cut them in quarters and put
over the fire, let them boil until a great deal of the
water has evaporated, then add a pint of freslTokra,
cut in slices, cook until tender, season with a gener-
ous heaping tablespoonful of butter, and pepper and
salt to taste.

BEETS.

Wash the beets carefully to avoid breaking the
skin, and do not cut off the fine roots, as this will
bleed and spoil them. Put on in boiling water and
cook from an hour and a half to three hours. Test
with a wooden skewer. Cut in slices or dice and
serve with melted butter, pepper and salt. Winter
beets should be soaked over night.

PUREE OF PEAS.

When peas are old this is a very nice way to use
them. Put a quart of shelled peas over the fire in
sufficient boiling water to cook them. Boil until
tender, drain from the water, press through a puree
sieve, season with salt and pepper to taste, and a
good heaping tablespoonful of butter, and if too dry
a little milk or cream may be used.

Tags: soup recipes, weight loss, slow cooker recipes, free recipes, nutritious foods