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28 EDITH ADAMS’ COOKING UNDER PRESSURE

SWEET AND SOUR SPARERIBS
1'4 pounds spareribs, cut in l-inch pieces
1 tablespoon soy sauce
3 tablespoons sugar, brown or white’
2 tablespoons cornstarch
1% cup vinegar
2 tablespoons fat
Heat fat in cooker and brown ribs well.
Make a sauce of cornstarch and vinegar.
Put all ingredients in cooker and cook at
15 pounds pressure for 20 minutes.

PIG’S KNUCKLES AND
SAUERKRAUT

4 pig’s knuckles

3 teaspoons salt

4 cups sauerkraut

1 teaspoon celery seed

Place pig’s knuckles in 2 cups of water
with salt. Cook at 15 pounds pressure for
50 minutes. Reduce pressure quickly, pour
off all liquid, add sauerkraut and cook at 15
pounds pressure for 1 minute. Serve the
meat on a bed of sauerkraut, seasoned.

FRESH PORK WITH VEGETABLES

l-pound pork butt
4 large carrots, cut in thin strips
: 4 large parsnips, cut in thin strips
% small red cabbage, quartered
1 teaspoon salt
1 teaspoon sage

Place pork on a rack, rub sage into fat,
and add 1 cup water. Cook at 15 pounds
pressure for 25 minutes. Reduce pressure
quickly, add parsnips, carrots and cabbage
and cook at 15 pounds pressure for 5 min-
utes longer.

SAUSAGE BAKED WITH APPLES

8 sausages
8 tart apples
% cup brown sugar

Brown sausages in bottom of pressure
cooker. Core and cut apples into %-inch
slices and place them on the sausages.
Sprinkle with brown sugar. Cook at 15
pounds pressure for 5 minutes.

CANADIAN BACON, BAKED
(BACK BACON)

Y% cup brown sugar

4 teaspoon dry mustard

4 cup fruit juice

_ 2-lb piece of Canadian bacon
_.Mix brown sugar and mustard and spread
it over the bacon. Put bacon on rack and
add fruit juice. Cook at 15 pounds pressure
for 30 minutes.

BAKED HAM

Put ham, cut in size to fit cooker, on rack,
leaving glassine paper on it. Put % cup hot
water in cooker. Cook at 15 pounds pres-
sure for 12 minutes to the pound.* Remove
ham from cooker, cut off paper and score
the fat into diamond shapes. Stick a whole
clove in the centre of each diamond, and
mix one of the following glazes and rub it
into the ham. Set the glaze by putting it
into a hot oven, 400 deg. F., for 15 minutes.

Glazes:

34 cup honey

34 cup brown sugar, juice and grated
rind of 1 orange

1 glass currant jelly

14 cup orange marmalade

¥% cup brown sugar, 1 tablespoon dry
mustard

*6 minutes per pound for tenderized ham.

HAM SLICE, NEW ORLEANS

slice ham, 1% inches thick
tablespoons fat

tablespoon mustard

cup tomatoes

green pepper, chopped
onion, browned

teaspoon garlic salt

Sear ham on both sides in fat in cooker.
Put ham on rack. Season. Pour tomatoes,
pepper and onion over ham. Cook at 15
pounds pressure for 15 minutes.

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HAM SLICE OKANAGAN

1 slice smoked ham, 34-inch thick
(1 pound)

Few whole cloves

3 tablespoons brown sugar

1 teaspoon dry mustard

4 peach halves or 4 slices pineapple

1% teaspoon pepper

1% teaspoon cloves

1 tablespoon fat

YZ cup fruit juice

Slash fat edges of ham—insert cloves.
Mix brown sugar and seasonings, rub into
both sides of the meat. Heat fat in cooker.
Cut ham into serving pieces and brown well
on both sides. Remove ham. If fresh pine-
apple is used brown it also in fat. Put meat
and fruit on rack in cooker and pour juice
over. Cook at 15 pounds pressure for 15
minutes. Serves 3 to 4.

If desired, tie 4 to 6 peeled, cut sweet
potatoes mixed with salt, pepper and 3
tablespoons of butter in parchment. Set on
meat and fruit and cook together.