Evening star., 1934-03-02
FOOD AND THRIFT IN THE HOME
Value in Pressure Cookers
Their Use Represents Saving in Time, Labor
and Money-Preparation of Breads
and Puddings-Casseroles.
TINE first expense Of purchasing
new equipment Of the larger
kind, such as a pressure cooker,

new equipment OF the larger
kind, such as a pressure cooker,
i may seem high to many per-
sons, but to use it is a saving
Of the housewives time, labor and
money.
A pressure cooker is simply steam
tight kettle Steam is generated from
water heated in the bottom Of the
kettle and, as it it cannot escape, it
creates pressure. Steam under pres
sure has higher temperature than
boiling water. and this temperature
increases as the pressure increases.
Pressure cookers are made OF high
grade metal and are put together by
riveting, soldering and molding In
such q way that steam cannot escape
through joints or seams. Packing Is
also placed around the groove OF the
outer rim Of the cover. which is held
on with clamps, and the cooker Is thus
made steam-tight.
Cooking Speed.
Whatever food is placed inside the
pressure cooker is subjected to moist
heat at a high temperature and cooks
In much less time than it would at
an ordinary temperature in an ordi-
nary kettle. This fact has advantages
for the housewife who has to meet
emergencies in the hasty preparation
Of meals.
When you must prepare hasty
meal. the pressure cooker will speed
up the process. For tough meats.
baked beans. delicious hot breads or
puddings, and many other dishes, you
can get the best results in the pres
sure cooker with less time and heat
The combination Of high temperature
and moist heat attained by the pres
sure cooker Is probably more effective
than any other method Of cooking
cereals. Dishes like Boston baked
beans, roast chicken and other roast
meats, which take long periods Of time.
may be cooked until thoroughly done
In the pressure cooker, then Drowned
In the oven. As the pressure cooker
Is q steam cooker, anything that is
ordinarily boiled or steamed may be
cooked In 1t, but 1t is not possible to
use it for baking or frying. Whole
meals may be cooked in the pressure
cooker, providing foods are chosen
which require about the same length
Of time for cooking.
Breads and Puddings.
Breads and puddings are among the
most satisfactory foods cooked in the
pressure cooker AS there is little
~ n fhA nrdtn
method of steaming. recipes for
steamed foods do not require change
for use in the pressure cooker.
Breads and puddings should be placed
in molds large enough to allow ample
room for expansion. The molds should
not be more than two-thirds full.
Molds with q tube through the center
passage Of steam through the tube
insures the thorough cooking Of the
center Of the product. The mold
should be tightly covered. II no other
cover is available, oiled paper securely
tied over the top OF the pan may be
made to answer the purpose. The
mold should be placed on q rack high
enough to prevent the water in the
bottom OF the cooker from boiling over
the top Of the pudding.
Explicit directions come with all
pressure cookers, but it is well to re-
member that for puddings the pres
sure should be brought up to the re-
quired 10 pounds very slowly. at least
Is minutes being taken to reach that
point. Otherwise the pudding may be
very hard and compact, since the outer
surface will be cooked before the in
side has expanded. Thirty minutes
under 10 pounds Of pressure Is usually
enough time for the cooking. The
time will vary. however, with the size
Of the pudding
Cereal products give excellent re-
suits when cooked in the pressure
cooker, which bursts the starch
granules and softens the fiber Of the
cereal and the starch thoroughly. CIV
ing a rich, nutty flavor to the cereal
as well as increasing its digestibility.
The proportion of water to cereal
should be reduced about one-fourth
when the cereal Is to be prepared In
the pressure cooker.
Meats, Lexumes, Soups.
Steam pressure cookers are both
useful and efficient in the cooking of
meats, legumes and soups. The nutri-
ment stored up in the tough, and con-
sequently cheap, cuts Of meats, In soup
bones and in beans and other legumes
often is not made use of as it might
be because of the length Of time re-
quired for cooking. The pressure
cooker accomplishes in 80 to so min