The Washington times., 1925-08-24


at the Same Time, as Demonstrate
~Oo many housekeepers think
of their steam pressure
cooker only in connection
with canning and the occasional
cooking of tough cuts OF meat.
While the steam pressure cooker
is a necessary piece of equipment
during the canning season, it has
a distinct place in the everyday.
preparation of meals. Not only IS
it possible to prepare many in
dividuaI foods in it, but with care
full planning entire meals can De
served from it. Many foods cooked
in the steam pressure cooker are
equally as flavorsome and as fine
textured as those prepared by the
ordinary methods. In fact, we
have found with many vegetables,
such as carrots and peas, better
flavor is obtained, because it is
possible to cook with less water
than with the open-kettle method,
and none of the flavor is lost in the
evaporation of the steam. SteWs
and boiled meats often have
richer flavor when cooked in the
pressure cooker than when pre-
pared in the ordinary way.
A glance at the time table is
all that ia needed to convince the
housekeeper that both time and
fuel are saved over the ordinary
method of cooking. Steam pres
sure cookers may be used With
equally successful results on gas,
coal, kerosene, or electric range.
or even over a one-unit electric
table stove. They may be pur-
chased in more than one size ac-
cordfng to the capacity desired.
Inset pans and racks for holding
the various foods are usually fur
nished with the cooker.
Before using any pressure cooker,
study carefully the directions &C
companying it, particularly in refer
ence to closing and opening the
cooker at the beginning and end Of
the cooking period. The operation
OF the cooker is simple if the ac-
companying directions are followed.
The cooker, with the amount OF
water in the food arranged as given
I'm the directions, should be placed
over the fire with the heat on full.
After the desired pressure has been
reached and the heat lowered under
the cooker, it requires little atten-
ton during the cooking period. The
any excess steam.
Begin to count the time for cook
ing when the steam guage reaches
the required pressure. Cook all
foods for the exact number of min
utes indicated in the time table.
Remember that two or three min
utes more or less make a great
deal of difference in the finished
product when cooking under pres
sure. The exact time depends
somewhat on the pounds pressure
and on the freshness and size of
the pieces of food to be cooked.
When cooking two or more foods
at the same time put the slow cock
ing foods nearest the bottom of the
cooker. Most miId-fIavored fresh
vegetables are best IL cooked in
little or no water. This is especially
true of such vegetables as potatoes.
peas. carrots, etc. In this way both
the flavor and the valuable mineral
salts are retained.
Meats can be Drowned or scared
In fat in the bottom of the cooker
before cooking under pressure.
However, many people prefer to
scar the meat in a frying pan and
put it in the cooker afterward in
va
meat is to be cooked, it is better
to put it directly in the kettle
rather than in an inset pan. The
time for cooking meats varies &C
cording to the cut used and the
quantity. Such meats as ham
corned beef, and beef tongue should
be freShened by soaking in cold
water before cooking. Chicken
f-icassee, lamb, mutton, pork, veal
and pot roast should be seasoned
with salt and pepper, dredged with
flour, and Drowned in fat, either
in the bottom of the cooker or in
a frying pan. Salmon and halibut
should be tied in cheese-cloth anc
steamed in an inset pan. For beef
stews and meat loaf, use your
standard recipes and steam in ar
inset pan. After the meat loaf ha:
been removed from the cooker, put
I'm under the broiler flame to BROW
slightly on top.
The pressure cooker is best suit
ed to the cooking of dried legumes
tough meats, cereals and vege
tables of mild flavor. Strong
favored vegetables, such as cauli
flower, cabbage and onions, can be-
successfully prepared in the steam
pressure cooker if cooked under
water and not cooked too long
Hence. they should be cut into
rather small pieces, covered will
boiling water, and cooked for a.
short a time as possible. All vege
tables should be seasoned befeF
putting them in the cooker.
Dried fruits may be cooked in |
steam pressure cokoer either witt
or without previous soaking
Prunes apricots or peaches ma,
be soaked overnight in water Z
cover and then steamed in tn
same water at fifteen pounds pres
sure for ten minutes. In remoV
ing from the cooker, condense tn
steam by putting the pressur
cooker in the sink and ALLOWING
warm water to run oxer the to-
and sides until the gauge register