EDITH ADAMS’ COOKING UNDER PRESSURE 43

COOKING CHART FOR DRIED VEGETABLES

Note 1. Do not fill cooker more than half full, as these foods expand.

Note 2. Soaking is essential for dried vegetables to obtain the nicest product. If the vege-
. tables are not soaked it is necessary to double the cooking time.

Note 3. Reducing pressure gradually keeps the vegetables from splitting. However, the
pressure may be reduced instantly if desired.

Note 4. Allow % teaspoon of salt per cup of water for vegetables.

No. oF MINUTES
AMOUNT OF | AmMouNT OF | AFTER 15 LBs. YIELD
Foop VEGETABLE | Hot WATER PRESSURE CooKED
: REACHED
Beans
Navy, Pea 2 cups 4 cups 25 minutes 21% cups
Soy 1 cup 3 cups 30 minutes 2% cups
Kidney 1 cup 21% cups 25 minutes 2% cups
Lima, large 1 cup 3 cups 35 minutes 23% cups
Lima, small 1 cup 21% cups 30 minutes 234 cups
Peas
Yellow, Green 1 cup 244 cups 20 minutes 4 cups
Split 1 cup 214 cups 15 minutes 3% cups
Lentils
- Green or yellow 1 cup 3 cups 20 minutes 3% cups
Hominy
Grits 1 cup 4 cups 20 minutes 4 cups
Whole 1 cup 2 cups 25 minutes 3 cups

MAYOR OF BOSTON’S OWN
BAKED BEANS
1 quart medium-size beans, soaked
overnight
2 tablespoons molasses
4 pound raw salt pork, scored with knife
14 teaspoon salt
1 small onion, cut in halves
2 tablespoons ketchup, optional
Water, enough to cover beans
Heat salt pork in cooker. Add other in-
gredients, including just enough water to
cover the beans. Cook at 15 pounds pressure
for 40 minutes. Reduce pressure gradually.

BAKED SOY BEANS
3 cups soy beans, soaked over ight
4 large onions, sliced
2 cups canned tomatoes
Y% tablespoon salt
1 tablespoon brown sugar
lg teaspoon pepper
1% pound fat salt pork

Heat salt pork in cooker. Add other in-
gredients, including extra water, if necessary,
to barely cover beans. Cook at 15 pounds
pressure for 40 minutes. Reduce pressure
gradually.

MEXICAN LUNCHEON DISH
134 cup dried beans, soaked overnight
1 cup canned tomatoes
21% teaspoons. salt
4 teaspoon pepper
1 bay leaf
YY teaspoon thyme
1 cup onions, sliced
1 clove garlic, minced
- 3 tablespoons fat or salad oil
1% pound beef liver, thinly sliced and
dredged in flour
4 cups water
Heat fat in bottom of cooker and saute
liver in it. Add other ingredients and cook
at 15 pounds pressure for 40 minutes. Re-
duce pressure gradually.