Roanoke Rapids daily herald., 1948-11-30
Pressure Cookery
Freouent Questions About It,

was very 1rlenuly anu oASAs' fnony
of them asked questions, especially
about cooking. Here is 4
brief summary of the questions
most often asked together with the
answers:
O. When cooling the cooker,
why must / be careful not to run
water over the over-pressure or
safety plug?
A. If water is run over the plug,
some may be drawn into the
cooker and so added to the cooked
food. This is the reason pres
sured foods are sometimes wa
terry.
Q. Can two or more vegetables
be cooked at the same time?
A. Yes, provided the cooking
time for each vegetable is the
same.
@. What causes meat to stick to
the bottom Of the cooker?
A. If the cooker is not hot
enough when fat is added, meat
may stick. First, the cooker with
out the cover should be heated
thoroughly until the very top part
is hot, before the suet or fat is put
in. If the cooker is sufficiently
hot, and enough fat is added,
meat will not stick.
@. Can soup be prepared in .
pressure cooker? 80
A. Yes; but do not fill the cook
er more than half full.
@. When should the rack be
used in the pressure-cooker?
A. Almost always, except when
a cereal, dried fruit or dried vege-
tables, stews, or soups are being
prepared.
Here is one Of the menus that we
suggested to our Michigan friends.
IoMoRRow's DINNER .
Tossed Green Salad
Cheese Onion Toasts
Pot Roast of Beef, Veal or Lamb
Mashed Potatoes
Turnips and Peas
Apple Betty Nutmeg Hard Sauce
Coffee or Tea Milk (Children)
All Measurements Are level
Recipes Serve -Four
Cheese Onion Toasts
Cut 4 slices bread in halves and
toast one side. Spread the untoasted
side with tbsp. grated cheese
creamed with l tbsp. minced onion
and ! tbsp. butter or margarine;
dust with paprika, and toast until
the spread bubbles and browns.
Pressured Pot Roast of Beef, Veal
or Lamb
Brown the meat all over in savory
fat. To pressure cook, place the
rack in the cooker and pour in l c.
water or liquid drained from cooked
vegetables. This should barely come
up over the rack and no higher.
Dust the meat with salt, pepper and
Il tsp. marjoram, and place in the
cooker. Cover with IL c. mixed
peeled, diced carrots, white turnip,
celery and l peeled, sliced mediums
sized onion. Adjust the cover; bring
to is lbs. pressure and process II
min. to the pound. Potatoes can be
added 10 min. before the meat will
be done. Serve with onion gravy.
Pot Roast (Kettle Method): Pre-
pare the pot roast as described.
Place in heavy kettle with a rack
in the bottom. Add 2 C. hot water,
or liquid drained from cooked vege-
tables. Cover closely and simmer
until fork tender, from 2 to 8 hrs.
Pressure Cooked Apple Betty
Lightly brown 2 c.. soft bread
crumbs in the oven. Combine with
3 tbsp. melted butter or margarine,
u C. granulated or brown sugar,
u tsp. cinnamon and u tsp. Glove.
Butter metal or enamelware bowl
that will fit loosely into the cooker.
Put in alternate layers Of the crumb
mixture and 2 c. sliced tart cooking
apples, leaving at least !" free at
the top, as the betty expands. Tie
2 thicknesses Of wax paper over the
top. Place the rack in the cooker;
pour in c. hot water and put in
the betty. Close the cooker and
steam for 5 min. Bring the pressure
up to Is lbs; process 10 min. and
cool the cooker. If a brown top is
desired, remove the wax. paper and
slide the betty under the, broiler for
! min. Serve warm with top cream
or hard sauce.
:, Apple Betty lOven, Method:
Follow the preceding recipe with
this exception. Omit the wax paper
covering. Top the betty with tbsp.
margarine and tbsp. sugar; slow
bake at $50 F. for hr.
F TRICK OF THE CHEF
To give a special flavor to pot
roast, make about a dozenHashes
u" deep in the meat. Into sach one
press u Of a peeled section Of garlic.