EDITH ADAMS’

COOKING UNDER PRESSURE 39

ARTICHOKES
2 artichokes
1 slice onion
1 small clove garlic
4 lemon, sliced
3 tablespoons salad oil
Combine all ingredients, pour over arti-
chokes in cooker and cook at 15 pounds
pressure for 12 to 20 minutes, depending on
the size and freshness of the artichokes.
Serve hot with melted butter or cold with
mayonnaise.

ASPARAGUS-BEANS-CARROT
MEDLEY
Asparagus tips
Green beans
Carrots, sliced
1% cup water
1% teaspoon salt
Sprig of mint
Cut tough parts from asparagus. Put
vegetables on rack. Add other ingredients.
Cook at 15 pounds pressure for 2 minutes.

STRING BEAN, QUEBEC
1 pound green beans, cut in strips
lengthwise
1% cup water
YZ teaspoon salt
2 tablespoons browned butter
2 tablespoons chopped chives
Put the beans on the rack in pressure
cooker and the % cup water in the bottom
of the cooker. Add the other ingredients.
Cook at 15 pounds pressure for 3 minutes.
Cool quickly and serve.

STRING BEANS, RIVIERA

Put string beans cut for serving in the
pressure cooker. Add 1 tablespoon ketchup
and 2 strips bacon, broiled crisp and broken
in fine pieces. Cook at 15 pounds pressure
for 3 minutes. |

DELICIOUS BEETS

2 cups red beets, pared and sliced thin
1 small onion, chopped
1 large apple, peeled and sliced thin
11% teaspoons butter
4 tablespoons water
Put all ingredients in. the bottom of the
pressure cooker. Cook at 15 pounds pressure
for 9 minutes. Reduce pressure quickly. If
there is an excess of liquid in the bottom of
the cooker, thicken it with a paste made of
cornstarch and cold water. The type of
apple used makes a difference in the liquid
content. - An -apple that does not “cook
down” but retains its shape, does not make
any extra liquid.

PICKLED BEETS
4 cups vinegar, cider is best

cups sugar
tablespoon cinnamon
teaspoon allspice
tablespoon white mustard seed
teaspoon cloves
teaspoon salt

Cook whole small beets in pressure cooker
with 4% cup water in cooker. Cook at 15
pounds pressure for 10 minutes. Peel. Com-
bine all the ingredients in the pickling sauce
above. Bring slowly to the boil and pour
over the cooked beets in clean hot jars and
seal tightly.

— th pe es

SWEET AND SOUR BEETS
4 cups cooked diced beets
1% cup onion, minced
4% cup salad oil
114 teaspoons salt
3 teaspoons sugar
Y% teaspoon ground cloves
3 tablespoons vinegar
To cook beets. Place in pressure cooker,
add % cup water and cook at 15 pounds
pressure 10 to 12 minutes for young beets
or 12 to 18 minutes for old beets. Remove
beets from cooker, peel and dice in %-inch
cubes. Heat fat in bottom of cooker and
brown onion slightly in it. Add remaining
ingredients and cook under 15 pounds pres-
sure for % minute.

YALE BEETS
6 medium-sized beets
3 tablespoons sugar
1% tablespoons flour
¥% teaspoon salt
6 tablespoons orange juice
2 teaspoons lemon juice
144 tablespoons melted butter
Peel the uncooked beets and slice thinly.
Arrange in cooker. Combine the remaining
ingredients, mix and pour over the beets,
cover and cook at 15 pounds pressure for 8
minutes.

CREOLE CABBAGE

1 medium head cabbage, shredded

1 teaspoon salt

1 cup onions, minced

3 tablespoons fat

2 cups canned tomatoes or tomato juice

.Y4 cup green pepper, diced

3 cloves

1 bay leaf

1 teaspoon sugar
- Heat fat in bottom of cooker and brown
onion slightly in it. Add other ingredients
and cook at 15 pounds pressure for 1 minute.
Remove cloves and bay leaf before serving.