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4 EDITH ADAMS’ COOKING UNDER PRESSURE

BEAN SOUP

2 cups beans, soaked overnight
2 tablespoons onion, finely cut
2 tablespoons bacon, finely cut
1 teaspoon salt

%® teaspoon pepper

2 tablespoons parsley, chopped
1 teaspoon thyme

3 tablespoons flour

6 cups water

Brown bacon and onion in cooker. Add
seasonings. Drain beans, and add with 6
cups water. Cook at 15 pounds pressure
for 30 minutes. Cool cooker gradually.

BORSCH

6 to 7 medium beets, diced finely
1 carrot, sliced
1 onion, sliced
1 potato, sliced
Celery leaves
3 tablespoons butter
4 cups stock
3 tablespoons lemon juice
1 cup stewed tomatoes
Salt and pepper
Sour cream

Combine all the ingredients except the sour
cream and cook at 15 pounds pressure for 10
minutes. Strain the soup, rubbing the vege-
tables through the strainer. Serve hot with
1 tablespoon of sour cream on top of each
filled soup bowl. Serves 6.

BUDGET CHICKEN SOUP

Carcass of chicken and left-over dressing
4 to 5 stalks celery with leaves
1 onion, sliced
1 carrot, sliced
‘1Y% tablespoons salt
14 teaspoon pepper
1 bayleaf
1% teaspoon celery salt
1% cup rice, barley or noodles
4 cups water

Combine everything except rice, barley or
noodles. Cook at 15 pounds pressure for 10
minutes. Reduce pressure quickly. Strain
broth. Add rice, barley or noodles, bring
back to pressure and cook at 15 pounds
pressure for 10 minutes more.

CLAM CHOWDER

4 strips bacon, diced

3% cup onions, minced

1 quart shucked clams

8 medium potatoes, diced

14 teaspoon salt or more

1% teaspoon pepper
3% cups milk

8 plain soda crackers soaked in a little

cold milk

Heat bacon in the bottom of the pressure
cooker. Add onion and brown. Remove
“stomach” from clams, chop hard parts, and
leave soft parts whole or chop them as pre-
ferred. Put all ingredients into cooker and
cook at 15 pounds pressure for 10 minutes.

CORN CHOWDER

1% cup diced salt pork
14 cup onion, minced
14 cup celery, cut
2 tablespoons flour
2 teaspoons salt
1% teaspoon pepper
14%4 cups water
2 cups diced potatoes
2 cups corn, cooked
2 cups milk
1 tablespoon parsley, minced

Heat the pork in bottom of the cooker.
Add the onion and celery and fry lightly.
Stir in the flour. Add seasonings, water and
potatoes. Cook at 15 pounds pressure for 10
minutes. Reduce pressure quickly. Add corn.
Bring back to pressure and cook at 15 pounds
pressure for 3 minutes more. Add milk and
heat just to boiling. Stir in minced parsley
just before serving. Serves 6.

DOWN EAST FISH CHOWDER

1% cup salt pork or bacon, diced
1 medium onion, minced
2 cups potatoes, cubed
2 cups cold water
2 teaspoons salt

1g teaspoon pepper
1 pound cod or halibut
2 cups scalded milk

114 teaspoon butter
Paprika and parsley
3 plain soda crackers

Fry pork or bacon slowly in bottom of
pressure cooker, add onion and saute to a
golden brown. Add potatoes, water, salt,
pepper and fish. Cook at 15 pounds pressure for
10 minutes. Reduce pressure quickly, add milk
and butter and cook at 15 pounds pressure for
2 minutes longer. Reduce pressure quickly.
Break up crackers and add. Sprinkle with
paprika and chopped parsley. Serves 6. .

CREAM SOUPS

3 tablespoons fat

3 tablespoons flour

6 cups milk
Salt and pepper

3 cups vegetable pulp, meat, or fish pulp
or flaked fish

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