Omaha daily bee., 1919-06-11
Steam. Pressure Cooking.

This department has recently re-
ceived an interesting circular on the
topic of steam pressure cooking
The material is so good that it is
printed verbatim. The editor would
add a word that she has personally
used a pressure cocker and can re-
call some definite figures worke;l
out which prove that a cooker pays
for itself in year by the saving Of
fuel.
THE home kitchen has gone to
school to the factory and cooking
by steam is becoming a common
practice in mary households. :,
piece of tough meat need no longer
run up the fuel bill in the cooking
tax the dexterity of father in the
carving, or the teeth of the family
in the eating. A dinner Of meat
vegetables and pudding may he
placed in the pressure cooker a,
II 80 and appear upon the dining
ia Bile, thoroughly cooked, savory
and toothsome at II o'clock sharp
How does it happen? The ex-
PLANTATION is simple enough. The
cooking is done in a steam-tight
vessel. Whenever steam is not al
lowed to escape as it forms, it
creates pressure and this pressure
raises the temperature. This means
that food can be made much hotter
in the pressure cooker than in an
ordinary kettle with a loose fitting
lid. When the temperature goes up,
the time required for cooking is
shortened; for example, dry beans
which require nearly three hours
boiling in an ordinary kettle may
be thoroughly cooked in 30 minutes
in the pressure cooker. This not
only means great saving of fuel, but
great saving of time as we'll, since
it is not necessary to watch the
kettle for so long a time and no
stirring or replenishing of liquids is
necessary as with long boiling.
"The pressure cooker is not only
valuable for general cooking ,ur-
poses during the entire year. but it
is a friend, indeed during the cam
ming season. Fruits, vegetables and
meats can be canned in much less
time and with less fuel than by any
other method
THE cooker is in the form Of a
heavy aluminium kettle with spe-
cially fitted cover which clamps
tightly in place to prevent the es-
cape of steam. The cover it fitted
with a safety valve and stop cock
by which pressure is regulated. The
mechanism is simple and cooking
temperatures may be more easily
controlled than with ordinary cook
ing stoves. The heat necessary to
generate steam for cooking is OBJ
tanned by placing the cooker over
a gas, kerosene or electric burner
or on a wood or coal range. When
the range is used, best results are
obtained from a quick fire such as
may be had from cobs or chips.
The pressure cooker may be used
as a freless cooker by heating to
desired pressure, then turning out
the FIRE, placing the cooker on a
board or asbestos mat and wrapping
in blanket. Complete directions
for operating the cooker are sent by
dealers to those who apply
Reasons for Pressure Cooker.
Time, labor and fuel are saved.
Money is saved because cheaper
foods may be appetizing.
Foods are never burned in cook
ing.
Foods keep hot longer because the
heavy aluminium retains heat.
Food flavors are better because
there is no loss of vapors or juices
in cooking.
An entire meal may be cooked at
once thereby saving dishwas hing as
we'll as fuel.
The higher temperatures employ
ed destroy organisms that might
cause food poisoning.
The cooker is convenient, durable
and easy to manipulate.
Points to Remember.
4 |. Time is saved by having the
cooker hot when food is placed in it.
2. 1t is best to start with a hot
fire under the cooker, then lower
the heat after desired pressure is
reached
3. When gas or kerosene is used
the fire may be turned out few
minutes before time is up.
q. If it takes long time to reach
desired pressure the time for cook
ing at that pressure may be short
ened.
5. Less water should be added
than for boiling since none is lost by
evaporation.
s. Time is saved by cooking to-
gether foods that require the same
length of time instead OF exhausting
the steam to place in the cooker
some food that requires shorter
time.
| l. When time is up, remove cook
er from fire. Best results are OBJ
tanned when pressure is allowed to
run down before steam is exhausted
Remove lid when all steam has
escaped.
6. When the cooker is used to get
a whole meal, separate pans. are
used. These may be placed one
above the other with pieces OF heavy
galvanized screening between. Nc