20 tender okra pods, about 2 1/2 inches long, washed
1 1/2 tsp. salt
1 qt. water
1 tbsp. lemon juice
2 tbsp. butter
2 tbsp. instant flour
1/2 c. warm whipping cream
1/4 c. catsup
1/2 tsp. dried green onion
1/2 tsp. Worcestershire sauce
3 dashes hot pepper sauce
Parsley or sliced green onion for garnish
4 slices buttered toast, crusts removed

1. Snip off tip ends of okra, but do not remove caps. In saucepan, over medium-high heat, bring okra to a boil in water with 1 teaspoon of the salt and the lemon juice.

2. Cover, reduce heat. Simmer for 30 minutes or until tender when tested with a fork. Drain. Reserve 1 cup of the liquid. Keep okra warm.

3. In top of a double boiler, melt butter over rapidly boiling water or in heavy skillet over low heat. Blend in flour with a wire whisk. Slowly stir in reserved hot okra liquid and warm cream.

4. Add catsup, onion, Worcestershire sauce, hot pepper sauce and remaining 1/2 teaspoon salt. Cook and stir until sauce is smooth and thickened. Add salt if needed.

5. Arrange okra on serving platter. Cover with sauce. Garnish with parsley or sliced green onion and serve over toast, if desired.

Serves 4.