6 EDITH ADAMS’ COOKING UNDER PRESSURE

SPLIT PEA SOUP

2 to 3 pounds ham-end

1 carrot

1 onion

2'‘potatoes «

2 quarts boiling water

1 cup split peas, soaked overnight

Salt and pepper
2 tablespoons ketchup
Put ham, carrot, onion, potatoes and water

in cooker and cook*at 15 pounds pressure for
30 minutes. Cool cooker quickly. Strain
soup. Rinse ham thoroughly in hot water.
Put ham, strained stock back in cooker, add
split peas, and cook at 15 pounds pressure
20 minutes. Season with salt, pepper and
ketchup. Thin with boiling water if soup
is too thick.

PHILADELPHIA PEPPER POT

Y% cup onign, minced

1 cup green pepper, diced

Y% cup celery, diced

2 cups (% pound) fresh tripe, cut in
Y%-inch dice

2 tablespoons butter or fat
1% quarts boiling water

6 beef bouillon cubes

10 peppercorns, crushed
1 bayleaf
1 teaspoon thyme
Y cup carrots, diced
Y cup spaghetti, finely broken
1%4 cups potatoes, diced
cup tomato juice
teaspoon salt
teaspoon pepper
teaspoon marjoram

Heat fat in bottom of cooker and saute
onion, green pepper, celery and tripe in it
for a few minutes. Add water, bouillon
cubes, peppercorns, bayleaf and thyme, tying
the seasonings in a small cheesecloth bag.
Cook at 15 pounds pressure for 20 minutes.
Reduce pressure quickly. Add carrots, spag-
hetti and potatoes, bring back to pressure and
cook at 15 pounds pressure for 10 minutes
longer. Cool cooker quickly. Remove bag
of seasonings. Add remaining ingredients,
heat, and serve. Serves 6 to 8.

Note: 2 quarts beef broth may be sub-
stituted for boiling water and bouillon
cubes if desired. If this is done, use more
salt.

POTATO SOUP
1 medium onion, diced
2 tablespoons butter
2 cups water
2 cups potatoes, diced
lé teaspoon salt
1 teaspoon celery salt
2 stalks of celery with leaves
3 cups milk
Flour to thicken

Wok He

Put butter in the bottom of the pressure
cooker and brown onion slightly in it. Add
remaining ingredients, except milk. Cook
at 15 pounds pressure for 15 minutes. Re-
duce pressure quickly, open cooker and beat
potatoes until they are mashed. Add milk
and bring to serving heat. If a thicker soup
is desired, stir 2 tablespoons flour into the
onion and butter mixture. Garnish with a
dash of paprika or sprinkle with finely
chopped parsley. Serves 6.

OYSTER STEW

1% cup of butter

1 pint of oysters with liquor

1% cups milk

34 cup cream

14 teaspoon salt

14 teaspoon pepper

Melt the butter in the top of a double

boiler, and add the oysters with liquor.
Bring to boiling point. Add the milk,
cream, and seasonings, place over bottom
of boiler and cook until the oysters rise to
the surface.

SCOTCH BROTH
Ham bone
1 quart cold water
1 carrot, sliced
1 stalk celery, sliced
1 medium onion, sliced
2 sprigs parsley
1 bayleaf
Pepper
1% teaspoons salt
3 peppercorns
Combine all the ingredients in the pressure
cooker and cook at 15 pounds pressure for
20 minutes. Strain. Add more seasonings,
if desired. Re-heat and serve. Serves 6.

VEGETABLE SOUP
1% cup carrot, cut up
1% cup turnip, cut up
1% cup celery, cut up
YZ cup potatoes, diced
14 onion, cut in thin slices
4 cups soup stock
5 tablespoons butter
Y% tablespoon finely chopped parsley
Salt and pepper to taste
Cut vegetables uniformly. Combine all
ingredients and cook at 15 pounds pressure
for 8 minutes.

Important Notes for Soups

If you have salted the soup too much, cut
slices of potatoes and place in the boiling
soup for a few minutes. This will absorb
the excess salt. 3

Home-dried parsley is an excellent sea-
soning for home-made soups and has a high
vitamin value.