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OKRA AND CORN

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


OKRA AND CORN
E. D. P.


1 pint of sliced okra,

1 pint of cut corn,

1/2 cup of milk,

1 teaspoon of flour,

1 slice of pickled pork,

Salt and pepper to the taste.



Fry the pork and remove, leaving the grease in the pan. Fry the okra 10 minutes; then add corn and fry thoroughly.

Mix the flour and milk and pour over okra and corn, and fry for 5 minutes.

Season and serve.

A teacup of chopped fried tomatoes with the above, instead of the milk, is an improvement.



The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/


 

 

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