EDITH ADAMS’

COOKING UNDER PRESSURE 1]

BAKED TROUT—Continued

Clean and dry trout and place half the
lemon slices in the cavity. Rub the top with
salt and pepper. Cover the trout with the
bacon. Place the lettuce and remaining
lemon in the bottom of the _ pressure
cooker and place the trout on it. Cook at
15 pounds pressure for 5-10 minutes. The
fish does not brown but has a wonderful
flavor.

STEAMED CLAMS

Clams in shell
Y% cup water

Scrub clams thoroughly with a brush and
wash them in several waters. Place them in
cooker with % cup water. Cook at 15
pounds pressure for 3 minutes. The clams
are then ready for clam chowder recipe
(see Soups) or for clam cocktail, etc.

STEAMED CRAB

Crabs
1 tablespoon coarse salt
Water to cover

Put all together and cook at 15 pounds
pressure for 5 minutes. Cool cooker quickly.
Drain crab. If hard-shelled crab, remove the
claws, crack them with a nutcracker and
pull off the hard shell from the bodies and
remove the spongy section. Serve the re-
maining soft shell with the claws. If soft-
shell crab, remove the spongy substance
that lies under them and remove the small
piece at the lower part of the shell which
terminates in a point. All other parts of
the crab are edible, including the small legs
and fins.

- CRAB A LA NEWBURG

1% cup butter
2 cups crabmeat, cooked and flaked
14 teaspoon paprika
1 teaspoon salt
Dash of cayenne
1 tablespoon lemon juice or sherry
4 egg yolks, beaten
1% cups milk
Toast, patty shells or toast cups
Cook crab according to the directions for
steamed crab. Pick meat from shell and
claws. Melt butter, add crab and cook un-
covered over low heat for 3 minutes. Add
seasonings and sherry. Beat egg yolks
slightly, add milk and blend thoroughly.
Gradually add mixture to the crab, while
stirring. Cook until thickened, stirring con-
stantly. Serve in hot toast cups, patty shells
or on hot toast. Serves 6.

STEAMED LOBSTER
3%, to 1 pound lobster
Coarse salt
Water to cover
Plunge lobster into boiling water to

cover. Remove lobster and place on rack in
cooker with boiling salted water. Cook at
15 pounds pressure for 10 minutes. Cool
cooker quickly. Plunge lobster into cold
water and remove immediately. Crack
shell and serve.

LOBSTER THERMIDOR
1 cooked lobster (see Recipe)
2 cups thick white sauce
1% pound mushrooms, sauteed in butter
1% cup sherry or white wine
Break lobster shell in half and remove
meat. Combine with white sauce and heat.
Add wine or sherry and heat again. Add
mushrooms. Put lobster back in shell and
sprinkle with grated Parmesan cheese and
minced parsley. Bake in a very hot oven,
425 deg. F., for 15 to 20 minutes.

OYSTER BISQUE
1% quarts milk

1 quart oysters, shelled

2 tablespoons onion, chopped fine

'% cup celery, chopped fine

1 sprig parsley, chopped fine

1 bayleaf

1 teaspoon salt

'% teaspoon pepper

2 tablespoons butter

% cup flour

Y% cup water

Put milk, cut-up oysters (use kitchen

scissors), onion, celery, parsley, bayleaf,
salt and pepper. Cook at 15 pounds pres-
sure 5 minutes. Cool cooker quickly. Add
butter. Mix flour and water until smooth,
then stir this paste into the soup mixture
and cook, stirring constantly until slightly
thickened and flour is cooked.

STEAMED SHRIMP

1 pound fresh shrimp

1 teaspoon salt

1 bayleaf

6 peppercorns

2 cloves

% cup onion

% cup celery

1 tablespoon vinegar

3 cups water

To boiling water in cooker add salt, bay-

leaf, spices, vegetables and vinegar. Place
shrimp on rack in cooker in the boiling
liquid. Cook at 15 pounds pressure for 5
minutes. Cool cooker quickly. Remove
shrimp and cool by immersing in cold
water several times. Drain, remove shells
and black line.