Stewed Okra, Creole Style

• 4 Dozen Okras
• A Tablespoonful of Butter
• 3 Nice Tomatoes

Wash the okras and pare the ends. Place in a saucepan with one tablespoonful of butter; add a finely-minced onion and clove of garlic and green pepper. Let all cook for six or eight minutes, and then add the three tomatoes, chopped fine; also add the juice of the tomatoes. Season to taste with salt