The Lexington advertiser. [volume] (Lexington, Miss.) 1904-1985, 1949-06-09
PRESSURE
Advantages

v lIniC. NH6H you DOH
In an open saucepan, you are
only cooking at the boiling tenn
perature of water (212eF.). But
when you cook at Is pounds steam
pressure, you ara cooking at
250oF.-3So hotter. No wonder
foods cook faster.
Saves Money. /. The result of
a shorter cooking time is a re-
duced fuel bill. Less expensive
cuts of meat can be cooked quickly
and d~eliciously tender.
Saves Health. Foods cook
vith a minimum loss of nutritive
values so essential TO growth and
resistance to disease, because they
are not over-exposed to air, heat.
and water.
Saves Appearance. Foods come
to your table just as pleasing in
color and texture and as deli
ciously fresh looking, as when
you took pains to purchase them
in that condition.
Dos and Don'ts
DO follow all directions for
yOul SOOhCA ldltulullJ, cllu USE
the time schedules accurately.
Don't even begin to cook in your
new pressure saucepan until you
are thoroughly familiar with open
ing and closing the cover
DON'T overload your cooker.
Foods should never come IN to
more than two-thirds of the depth
nf tho nnN, IL ~ fnAJ A~A
against the cover, it may block tae
vent pipe or safety-releasa velyc
DO check the steam vent be-
fore putting the cover on the p1n.
Make sure it is clean and fro
from food particles. Most prea-
sure saucepan manufacturers oIier
a cleaning wire that can be Lsea
to clean this tube.
DON'T store your cooker with
the cover locked on. Keep the
cover off, or, to save space, put
the cover or upside down.
Chicken Fricassee
1 chicken, cut into SERVING
pieces
4 cups water
2 stalks celery. chopped
/ tsp. salt
n tsp. pepper
/ cup cooked rice
2 tbsp. minced parsley
3 tbsp. enriched flour
" cup water
Place chicken in pressure sauce
pan. Add water, celery, salt and
pepper. Cover and cook at Is lbs.
pressure for rs minutes. Reduce
pressure gradually. Add rice and
parsley. For gravy, thicken with
flour blended with Y cup water.
Serves 4 : 6.
ScalIoped Potatoes
/ cup milk
2 tbsp. butter or margarine
1 tsp. salt
" tsp. pepper
4 medium potatoes, sliced
1 large onion, SLICED
Place rack in pressure sauce
pan. Add first four ingredients.
Add potatoes and onions. Cover
and cook at Is lbs. pressure for
3 minutes. Reduce pressure quick
ly. Serves 4 : 6.
Hurry-up Supper
2 tbsp. shortening
n cup chopped onion
II lb. ground beef
2 cups tomato juice
1 tsp. salt
II tsp. pepper
l cup elbow macaroni
n cup grated cheese
Melt shortening, add onion and
beef and brown. Add tomato juice,
salt, pepper and macaroni. Cover
and cook at Is lbs. pressure for
8 minutes. Reduce pressure grad
uaily; stir in cheese and serve
Immediately. Serves 4.
Chill Con Carne
1 medium onion, chopped
! lb. ground best
In tsp. butter or margarine
cups tomatoes
liz tsp. salt
II tsp. chilli powder
cups canned ridney beans
Brown onions and beef in but
ter or margarine. Add tomatoes,
ooiI aAu Suill pOWuST. OOV6T anu
cook at 10 lbs. pressure for 10
minutes. Remove from heat, allow
pressure to drop gradually. Add
kidney beans. Heat thoroughly.
Serves 4 = s.
Braised Short Ribs
u cup enriched flour
tsp. salt
n tsp. pepper
3 lbs. short ribs OF beef
3 tbsp. shortening
1 cup boiling water
2 tsp. horseradish
6 medium carrots
4 medium onions
Combine flour, salt and pepper
and dredge ribs of beef. Brown
in hot fat. Add water and horse
radish. Cover and cook at Is lbs.
pressure for 20 minutes. Reduce
pressure quickly. Add carrots and
onions. Cover and cook at Is lbs.
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