40 EDITH ADAMS’ COOKING UNDER PRESSURE

RED CABBAGE, VINAIGRETTE
3 tablespoons butter
1 small onion, minced
1 small head red cabbage, shredded
1 tablespoon brown sugar
3 tablespoons vinegar
1% teaspoon allspice
Y% teaspoon ground cloves

14 teaspoon salt

Melt fat in pressure cooker. Add minced
onion and brown lightly. Add water (or
ham stock may be used), and shredded cab-
bage. Pour in vinegar, sugar and spices.
Cook at 15 pounds pressure for 1 minute.
Stir together and serve. Serves 6.

CARROTS AND CELERY
2 cups carrots, shredded
2 cups celery, diced
1 teaspoon sugar
14 teaspoon salt
1 tablespoon chopped green pepper
Y% teaspoon pepper
1 tablespoon water
Combine all together in bottom of cooker
and cook at 15 pounds pressure for 1 minute.

PICKLED CARROTS
Follow recipe for Pickled Beets (exactly),
using carrots instead of beets.

PEARLY WHITE CAULIFLOWER

Have cauliflower whole, in which case
score the stem end several times by making
deep gashes with a knife. Or separate cauli-
flower: into flowerets. Rub outside of cauli-
flower with a cut lemon. Place on rack in
cooker, or put flowerets in a piece of parch-
ment paper. Add % cup water. Cook at 15
pounds pressure 5 minutes for whole cauli-
flower or 3 minutes for flowerets.

To Serve:

Put cauliflower in a serving dish. Sprinkle
with 3 tablespoons minced onion, 1 table-
spoon minced green pepper, % cup minced
parsley, 3 tablespoons melted butter, 2 table-
spoons lemon juice and salt and pepper.

CREOLE CORNBURGER
4 tablespoons bacon fat
2 tablespoons chopped onion
1% cup celery, diced
1 cup canned corn
1 pound hamburger steak
Y% teaspoon salt
4 teaspoon pepper
1 cup tomatoes, cooked
Heat fat in cooker and add onions, celery,
corn and steak. Cook until brown (about
5 minutes) stirring frequently. Add remain-
ing ingredients. Cook at 15 pounds pressure
for 10 minutes.

DELICIOUS CORN ON THE COB

Place ear of corn on the cutting board and
cut off the end. Husk corn, place inner
leaves on rack and corn on leaves. Add 1
cup milk, 1 teaspoon sugar and NO salt.
Cook at 15 pounds pressure for 3 minutes.

SPANISH ONIONS

Put unpeeled onions in pressure cooker.
Add % cup water. Cook at 15 pounds pres-
sure 2 or 4 minutes, depending on the size.
Reduce pressure quickly. Peel onions and
serve with melted butter and minced parsley.

SPAGHETTI-STUFFED PEPPERS

6 green peppers
6 cups water
1 cup broken spaghetti
14 cup mushroom pieces
1% cups ham or meat ground
1 teaspoon salt
lg teaspoon pepper
Crushed cereal flakes
Wash peppers; remove stem ends and
seeds, making cups of the peppers. Bring
salted water to the boil in pressure cooker
and stir in the spaghetti. Cook at 15 pounds
pressure for 10 minutes. Reduce pressure
quickly. Drain spaghetti and blanch with
hot water. Mix spaghetti with the other
ingredients except the cereal flakes. Fill
the pepper cups and top with the flakes.
Place on the rack. Add % cup water to
cooker. Cook at 15 pounds pressure for 3
minutes. Serve with cream sauce.

BAKED POTATOES

Wash and dry good baking potatoes. Place
on rack of cooker. Put % cup water in bot-
tom of cooker. Cook at 15 pounds pressure
for 15 to 20 minutes depending on the size
of the potatoes. Allow pressure to come
down gradually. (This prevents the potatoes
from breaking their skins. )

Note: If potatoes are desired drier, put
in the oven for a few minutes before
serving.

OVEN BROWNED POTATOES

Peel and wash potatoes. Dry thoroughly,
using a towel. Put 2 tablespoons of fat on
the bottom of the cooker, and brown the
potatoes on all sides. Leave potatoes on the
bottom of the cooker. There should only be
a thin film of fat on the bottom of the
cooker, so if there is extra fat, pour off
before starting to cook potatoes. Cook at
15 pounds pressure 12 to 15 minutes depend-
ing on the size of the potatoes. Allow pres-
sure to drop gradually.