EDITH ADAMS’ COOKING UNDER PRESSURE 3

UX DO’S FOR PRESSURE COOKING 840

Do read the manufacturer’s directions, that come with your cooker, before starting NF to use it. E AS \44

Do have a trial experiment with your cooker. Put water in the cooker, bring it up to pressure and let it stay at pressure for a few minutes. This will tell you just how your pressure cooker works and you can experiment without the worry of spoiling any food.

Do familiarize yourself with the openings and closings of your cooker. Keep at it until it is easy for you. All pressure cookers have simple closures once you get the knack.

Do check the steam vent before putting on your cover. Make sure it is clean and free from any fat or food particles. A pipe-cleaning brush or thin wire is ideal for cleaning this.

Do make sure that there is a good flow of steam from your cooker before putting on the gauge or pushing down the valve. If the air has not been expelled from the cooker by the steam, your cooker will take a longer time to come up to pressure and the cooking time will be much slower.

Do wait until all pressure is released from your cooker before trying to open cooker.

Do be sure to take off gauge or open release valve before opening cooker.

Do be sure to maintain heat during cooking so that pressure is held evenly. Fluctu- ations in pressure result in a much inferior product. Get to know your stove and the exact place you can put your cooker in order to maintain an even pressure,

Do keep all the sealing parts of your cooker clean. If steam escapes from the sealing parts of your cooker, it means that some spilled food has not been cleaned off and consequently steam will escape and it will be difficult to build up pressure.

Do use your cooker for saving time and energy. Don’t become discouraged if the first

results are not up to your expectations. With practice, you will find that foods cooked under pressure are simply wonderful.

v SOUPS

SOUP STOCK

Cut meat in small pieces and saw or crack bone. Brown some of the meat in the bottom of the cooker to give color and im- prove the flavor. Soak meat and bone in cold water for 30 minutes before cooking. Have enough water to cover. Peppercorns, whole cloves, bay leaves, parsley, carrots, celery or onions may be used for flavoring. Cook at 15 pounds pressure for 30 minutes. Reduce pressure quickly. Strain soup into a large bowl and cool quickly. Skin fat from top of the soup when ready to use. Add salt to taste. Add vegetables as desired, also rice, barley, and macaroni.

——— os oe

BOUILLON

2 pounds meat and bone of beef 6 cups cold water Put bones and meat and water in cooker. Cook at 15 pounds pressure for 30 minutes. Strain through moistened cheesecloth. To clear: 1 quart soup stock 1 egg white and egg shell 1% cup cold water Let stock become cold; remove fat. Beat white of egg slightly, add crushed egg shell and add to stock, mixing thoroughly. Heat slowly to boiling point, stirring continuously. Boil for 5 minutes. Allow to cool for 5 minutes, then add cold water. Let stand while soup settles. Strain soup through a thick cotton cloth placed over a strainer.

. Py Pee? iF es in =. A Fa