EDITH ADAMS’ COOKING UNDER PRESSURE 5

CREAM SOUPS—Continued

Melt fat in cooker, and add flour and
blend well. Gradually add milk, stirring to
avoid lumps. Add salt and pepper to taste.
Add pureed cooked vegetables (asparagus,
celery, corn, peas or spinach, etc.) or other
ingredients to the cream soup mixture and
heat to boiling point without cover on
cooker. If soup is lumpy, beat with an egg
beater before serving. Serves 8.

ITALIAN GUMBO
2 tablespoons onion, chopped
2 tablespoons butter
¥% cup flour
4 cups brown soup stock, or 4 cups
water and 4 bouillon cubes
2 cups tomato juice
Salt, pepper and cayenne
2 tablespoons grated horseradish
1 teaspoon vinegar
14 cup macaroni, broken into small pieces
Heat butter in bottom of pressure cooker
and brown onions in it. Add flour, stock,
tomato juice, seasonings and macaroni. Cook
at 15 pounds pressure for 12 minutes. Just
before serving add horseradish and vinegar.
Makes 1% quarts soup.

PACIFIC GUMBO
3 tablespoons ham drippings or fat
1 large onion, chopped
1 medium green pepper, chopped
2 cups tomatoes
'Y% cup crab meat
14 cup shrimps
1 teaspoon thyme
2 tablespoons flour
6 oysters with liquid
3 cups water
2 bayleaves
1 teaspoon parsley, chopped fine
1 teaspoon salt
Few grains pepper
Y%Z teaspoon cayenne
2 cups okra, sliced
Heat cooker. Put ham drippings in and
brown okra lightly. Combine remaining
ingredients and mix well. Cook at 15 pounds
pressure for 15 minutes. Cool cooker
gradually. Serve with fluffy pressure-
cooked rice.

HABITANT PEA SOUP

1 pound dried whole yellow peas

6 cups cold water 7

Y% cup carrot, finely diced

1 cup onion, chopped

1 tablespoon salt

4 teaspoon pepper

1% pound salt pork

Soak peas overnight. Drain, rinse and add

water. Cook at 15 pounds pressure. for 30
minutes. Reduce pressure slowly. Add other
ingredients, bring back to pressure and cook
at 15 pounds pressure for 10 minutes longer.

FRENCH ONION SOUP

1 cup onions, sliced

1 tablespoon shortening
¥Y% cup ham, diced
Y% cup celery, sliced

3 cups water or stock

3 whole cloves

1 small clove garlic, crushed
1 teaspoon salt
14 teaspoon paprika

Black pepper
4 tablespoons grated cheese

Heat shortening in bottom of cooker, add
ham, onions and celery and brown well. Add
remaining ingredients, except cheese, and
cook at 15 pounds pressure for 10 minutes.
Pour soup over hot toast or toasted French
rolls in hot soup dishes. Sprinkle with grated
cheese and serve immediately.

OXTAIL SOUP

1% pounds oxtails
2 quarts water
1 onion, sliced
2 carrots, sliced
Salt to taste
1 cup turnip, cubed
2 medium-size potatoes, diced
3 stalks celery
1 can tomatoes
1% cup barley, soaked overnight

Put oxtails and water into pressure
cooker and cook at 15 pounds pressure for
30 minutes. Cool cooker quickly. Add
vegetables and seasonings and cook at 15
pounds pressure for 10 minutes longer.

MULLIGATAWNY SOUP

3 tablespoons butter

1% cup carrot, diced

14 cup onion, diced

Y%4 cup celery, chopped

1 apple, cut in small pieces
1 cup raw chicken, diced

% cup flour

whole cloves

blade mace

tablespoon peppercorns

teaspoon minced celery

1 tablespoon curry powder

5 cups chicken stock

1 cup cooked tomatoes
Salt, pepper and cayenne

Heat fat in bottom of cooker. Put veg-
etables and chicken in hot fat and cook until
brown. Add flour and mix until smooth.
Add other ingredients with spices in a
cheesecloth bag. Cook at 15 pounds pres-
sure for 20 minutes. Remove spices before
serving.

™’