New-York tribune., 1921-05-01

PoutiuS pressure, IN seven minutes
twenty-nlne pounds, and the valve
blew off steam and the pressure
dropped to twenty-three pounds.
This was repeated for seven rsin-
utes, when the drop in pressure
started, showing that the water was
running low, and this was allowed
to go on for thirteen minptes, when
the pressure was only four pounds.
The cooker was allowed to cool,
and when opened it was found that
all of the water had been exhaust
cd. This is an example of about the
worst treatment the cooker could be
given, IS ordinarily there would be
food inside that would give of
moisture, and also the gas would
usually be turned lower.
Thirty minutes time would be the
maximum for cooking in mos - cases.
To check the valve as regulator
tap water at 68 degrees was placed
in the cooker (1.5 cupfuls), and in
three minutes it boiled; in three
minutes more there was eighteen
pounds pressure. The valve was ur-
screwed until it blew off, balance
established and held, and, when the
valve was opened enough to reduce
the pressure to fourteen pounds, q
cycle running from fourteen to
eighteen pounds could be repeated
two or three times a minute, show
ing very close control.
The effect of the lowering of the
flame was also observed (the valve
and flame being used together in
practice to save gas and control
pressurc). When the gas was half
off the pressure dropped to eighteen
pounds and held for half an hour. ItN
was turned even lower, and the
pressure dropped further until the
heat just counterbalancsd that lost
by radiation. BY little practice
the interplay of heat and control
valve can be used to make a most
notable saving in the gas bill, as
before stated. In cooking the boiled
dinner in the laboratory on the sim
merer turned half down only about
half a cents worth of gas was used.
If this had been cooked on separate
burners-ham, two hours; beets, one
hour, and potatoes, thirty minutes
with $1.5O gas, the cost would be
nearly five cents, or ten times as
much. A notable saving here when
multiplied by the cooking operations
of year.
A Few Last Words
| The inner appliances include the
three inset aluminium pans holding
l.5 quarts each, the cartwheel rack
on which the dishes rest, the alurni-
mum straps which hook over the
pans to provide grip in removing
them, and also a rest for placing
one pan on top of another, and the
two long lifters, hooks of polished
steel wires for lifting the dishes.
Only the rack is included in the price
of the cooker.
The only cautions are that the
winged nuts that screw down the
cover get very hot--even five min
utes after the pressure was released.
they were still 140 degrees. too hos
to handle without a holder also
the steam coming out of the safety
valve strikes the fingers when regu-
lating it, calling for protection.
Some people say that women won't
think! That they would rather go
round and round in circles, working
with hands and feet, than to use
their heads and save time and labor.
The Institute doesn't believe this,
obviously, or we would not waste
time talking of professional house
keeping, and we recommend the
pressure cooker as sensible, simple
tool for the professional housekeeper,
practical addition to her laboratory
force for everyday cooking and for
canning as we'll.
National Steam Pressure-Cookcr.
Made by the Northwestern Steel
and Iron Works, Eau Claire, Wis.
(Tested and endorsed in The Tribune