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

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 salt and the lemon juice. Cover. Reduce heat. Simmer for 30 minutes. Drain. Reserve 1 cup liquid. Keep okra warm. In top of 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 okra liquid and warm cream. 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. Place okra on toast. Cover with sauce.