20 EDITH ADAMS’ COOKING UNDER PRESSURE CARIBOO SHORT RIBS—Continued Heat the cooker and add the fat. Brown the short ribs in the hot fat turning until all sides are well browned. Add _ sliced onion and all ingredients except the beans. Cook at 15 pounds pressure for 45 minutes. Reduce pressure, add beans, reheat and serve. BRISKET 2 tablespoons fat 14 cup minced onion 3 pounds beef brisket 2 tablespoons flour 2 teaspoons salt lg teaspoon pepper 1 bay leaf Heat fat in pan. Rub flour and seasonings over the brisket and brown on all sides. Put on rack. Add % cup water or tomato juice and cook at 15 pounds pressure for 1 hour. Boiled potatoes may be served with the brisket and put in the last 15 minutes of cooking. BEEF BRISKET WITH VEGETABLES Y% cup rice 1%4 pounds beef brisket 1 medium sized onion, sliced 2 carrots sliced 1 cup celery diced Y% cup vinegar 144 teaspoons salt Pepper 2 tablespoons brown sugar 1 teaspoon celery salt Cut brisket into 2-inch squares. Brown meat in fat in bottom of cooker. Add salt and pepper, onion, carrots, celery and rice and cook at 15 pounds pressure for 20 minutes. CORNED BEEF Either buy corned beef or “corn” your own. (See note on “corning” below). To prepare for cooking. If very salty, freshen overnight by soaking in cold water. Put corned beef in pressure cooker and cover with cold water. Bring up to 15 . pounds pressure and cook for 25 minutes per pound. For less than 2 pounds allow at least 50 minutes at 15 pounds pressure. If desired, during last part of cooking period, bring down pressure quickly, pour off all but 1 cup of liquid and add potatoes cut in small pieces, small pieces of turnips and cabbage wedges. Finish cooking. Pepper and a little mustard are nice spices to add, nes Page cooking, but do not add any extra salt. To “Corn” Beef: The plate, rump, cross ribs and brisket, cut into convenient size pieces, may be used for corning. When the meat is thoroughly cooled, it should be corned as soon as possible. Tainted meat is likely to spoil the brine during corning process. Do not brine frozen meat. Use 1 pound of salt to each 12%% pounds of beef. Sprinkle a layer of salt in bottom of container, then a layer of meat and repeat, keeping enough salt to cover the top layer. Let stand over- night. Then in morninge add % pound sugar, 1 tablespoon baking soda, and ounce of saltpeter to 1 pint of tepid water. Add 3 more pints of cold water. It is not necessary to boil liquid. Add this solution to the meat. (This is sufficient for 12% pounds meat), and use a heavy weight to keep meat under brine. If meat is corned during the winter to keep until summer, watch it carefully as the sweetening has a tendency to ferment. If the brine becomes stringy, drain, wash meat carefully and add new brine. For thorough corning, meat should be in brine from 28 to 40 days. NEW ENGLAND BOILED DINNER (CORNED BEEF) 3 pounds corned beef 1% cups water 6 small carrots 2 turnips, quartered 6 medium potatoes 6 medium onions 6 small beets, julienne 1 small head cabbage If beef is very salty, freshen by soaking in cold water and drain. Place beef on rack. Add water, seal and cook 45 minutes. Reduce pressure quickly, open and add all but cabbage. Seal and cook 10 minutes longer. Open again and add_ cabbage (shredded) and cook 2 minutes longer under pressure. Serve all on a large platter, at- tractively arranged. Serves 6. BEEF VANCOUVER 3 tablespoons beef dripping 2 big onions, sliced 1 small clove garlic, minced Y% tablespoon mushrooms, cleaned and diced Y% teaspoon paprika 14 teaspoon basil Pinch of cloves YZ tin undiluted onion soup or 34 cup soup stock Leftover roast of beef Brown onions in beef dripping. Add mushrooms and seasonings and cook, until almost dry. Add the soup. Stir well. Place slices of leftover beef in this sauce. Cook at 15 pounds pressure for 10 minutes. This is a very attractive way of reheating a roast of beef.