How much time each day do Mrs America
and her daughter Miss America spend in their kitchen an hour three hours maybe
longer. That depends on what warehousing and how the cooking is down.
I say well let's have a look inside a few kitchens.
Pardon me madam Don't look now
but your pocket for an album on
the G.P.S. For an after hours of cookies.
Then I didn't know The ago
and since I have from the six leaving us I can sympathize with us because that's
pretty much the way things used to be at our house and
when I'm not think of it as the Dark Ages.
It has been said
and sell them on the god dance on Monday with with washstand the weekly day
of do. Blue Monday over the wash tub. And oh my.
When we had one of those old fashioned ice boxes
and all those fiendish drip pan
and worst of all been cooking for the family man hours in a hot.
Nellie kitchen with a regiment of pots
and pans to look after it didn't happen every day. Thank heaven.
But there were certain days when things were just too much for me
and I had to have help from cow.
My daughter practically from the minute she got out of school right up to dinner
time she didn't like it much
and who can blame her brother dear
and that telephone.
I mean right in the middle of saying I'm a my ten year old tried to be helpful on
such days. Running errands and answering the phone.
Back home.
Those last minute calls from my husband he was bringing company home for dinner.
Don't go to any extra trouble dear just throw a few things together
and sat next to a plate or two. That's all.
All this with not enough time to get everything ready for the children
and I felt like these scenes look.
But somehow don't ask me how we usually manage to get a meal cooked
and on the table.
How are they ever tasted. I never knew.
My appetite was gone long before we ever sat down with our guests.
I only hope they enjoyed it. And there was with a good holiday.
To shudder to think of them. But there were changes.
Because there was wonderful people who invent things.
Today we bought is a strictly modern.
My cooking is now done in the modern manner by pressure cooker in minutes instead
of hours old Carol still helps around the kitchen from time to time
but it's because she likes to not so much because I have to have.
Nowadays dinner at home is never a problem.
Company
or no company even at last minute notice.
How did you happen to change over to this modern way of cooking.
Well it didn't just happen. I hate to admit it but it's been left up to me.
Well frankly I was forced into it.
Rally shamed into it by Cal bless her she called me old fashioned.
As I think is a good ninety's bustle with me.
Hardly out of my thirties.
I didn't mean to be unkind a mother I mean about calling girl fashion
but she did spend an awful lot of time in kitchen and I did to help
and frankly I have better things to do with my time.
I got my big idea about a pressure cooker during a demonstration in my home
economics classes school.
Then I found out the lawnmowers mother had been using pressure cookers for a long
time and Laurie's marker of Jack as her brother nice boy if you like boys.
Mrs Miller was very nervous about showing me how to use a pressure cooker
and I got to be pretty good at it.
Jack was interested in Christian Good going to at least while I was in
when I got to be really good. I try to convert.
It wasn't easy
but I made him a composition he couldn't afford to turn down my idea work for him
to advance the money to buy a critical. After our first kosher cook meal.
If you didn't think it was worth it.
You could take fifty cents a week out of Milo until he got his money back.
It was a deal
and one fine day I came home with our first precious cocoa
me master really is a work.
And one of beauty even mother went Goglia
I wanted to cook the first meal with mother just helping but most elderly people.
She had dinner party for maybe Mrs Miller said
Jacko was one of their cousins.
So I could use it for my vegetable Jack wanted to hang around
but I knew it all again on the way for invited him to dinner
and Santa Monica way.
Cook helper that was my role in my own kitchen that day
and Carol enjoyed every minute of it but it was very important to her
and she took it pretty seriously.
I had heard of course the pressure cooking saves lots of time.
But there was something even more important in her home economics class accrual
Carol had learned that it preserves vitamins and other nutritional value.
Well if that was true.
It meant better tasting and more nourishing meals for the family
and more freedom for couch.
It would also mean escape from the old kitchen drudgery for me.
That was a lot to expect from a kitchen utensil.
But that's what we were going to find out. A lot depended on that first meal.
It was a test in more ways than one.
But see if this new way of cooking would really do all the wonderful things Carol
said it would. While she worked I watched closely
and listened carefully as she explained things. Brown or C.
As a meatball a place before cooking. That seals in the meat juices.
The meat. Now thoroughly browned with venom ready for cooking.
To use very little roll her only enough to make steam
and to be used as gravy later. Then she let me add the seasoning.
Either she wasn't too sure just how much to protean she was just being kind to her
dear old out of date mother. In either case I was humbly grateful.
The cooker was now ready to be close. And the heat turned up.
It's about two minutes later.
Carol checked to make sure there was a steady flow of steam.
We then had during three minutes before real cooking time started.
Carol was fading terribly efficient. So there was no time wasted in idleness.
We got started on the salad.
It's
three five band showing on the indicators damn mean the start of cooking time.
So that Gallagher and the heat very low.
Then she set the pattern according to recipe
and right she calls our family taste meaning medium part rose
and I'm not proud about is that we don't have to walk over protective
or do anything to it except let alone for the broken time
and since everything is black to untie the remarkable owners going in a circular in
around the house.
What is the principle of pressure
and how does it work in an open pan water heats only to boiling
or at two hundred twelve degrees Fahrenheit
and then turns to steam which goes off into air cover or close the pan
and the temperature rises quickly.
This is the basic principle involved in pressure cooking.
Here's how it works in a pressure cooker.
Very quickly the boiling point of two hundred twelve degrees is reached the air is
expelled through the vent pipe in the covered.
Steady flow of steam that all the air is then expelled from the cooker.
This is the time to put on the indicator weight once put on the indicator weight is
automatically cramped in place
and cannot fall off the temperature keeps rising rapidly which is the reason
cooking takes less time than an open pan cooking.
The pressure inside the cooker forces the indicator stem upward
when the first white band appears as we see here.
It indicates five pounds of pressure which is enough for fruit canning to bands
indicate ten pounds suitable for canning station meat fowl and soup.
Three band showing indicate fifteen pounds which means cooking position for all
normal cooking purposes. At this point he has turned down low.
But what happens if the heat is not turned low
and pressure rises over fifteen pounds. The answer is simple.
The indicator weight automatically adjusts itself to release the excess pressure.
This gives off a hissing sound and as a signal reminder to turn the heat low.
So this automatic release of excess pressure means
that normally there is never more than fifteen pounds pressure in the cooker.
But what if the indicator weight fails to perform its release function as a result
let us say of the vent pipe becoming clubs which are low extremely unlikely could
conceivably. Happen if the cooker is over for.
This over pressure plug which acts as an anti vacuum device would be forced out of
the covers thereby allowing the excess pressure to escape.
This plug there is a secondary relief or safety factor
but the chances of pressure rising high enough for that are negligible.
Pardon me quick cooking we were hoping to get started on the vegetables I was
surprised to see Karen Hughes only had a cup of water.
It was a joy to watch
or I was beginning to have a new respect for this daughter as my idea of cooking
three different vegetables in the same cooker at the same time rather startled me
but about mixing up slavery. Carol explained that in pressure cooking.
There can't be mixing of flavors
or Odu because there's no air circulating inside because I was still curious about
the small amount of water.
She'd put into the cooker Carroll said
that in ordinary parent cooking the kitchen sink is always the best nourished
member of the family.
That's because so much water has to be used a valuable Vandeman to minerals get
soaked out of the vegetables during cooking
and I didn't point down the grain about those three vegetables in
one cooker Ordinarily I would use three different cooking utensils
and three burners
and I would have to watch every one of them during cooking dinner with practically
our whole dinner on the stove meat and three different vegetables
and only two cookies.
I admit I was impressed cooking time with over the vegetables.
No hustle and bustle no ragged no aching muscles no cooking orders
and the kitchen cool and comfortable before opening the vegetable cooker.
Carol held on their running cold water for a quick cooling.
The three right then had to sink out of sight before the indicator weight could be
removed then the cooker was ready to be
opened. Everything was going along smoothly with me just standing by
and carrying full charge.
And presto the cooked vegetables in their natural garden fresh
collars.
But
when cooking time is over for the meat the best method is to turn off the heat
and then allow slow cooling. Without the help of cold water on the cover.
With no white burn showing the cooker is ready to be opened and the meat taken out.
As though she been doing this sort of thing for years.
My proud daughter showed me how to do it.
Then she originally to take the cover art. I hesitated.
After I was a stranger here but she was pretty determined.
So I tried it and I did it. Conquer usually. Car was delighted.
Frankly I was kind of pleased with myself too.
And lo and behold the cooks need
and such Me looking just Gramps is
and smelling were just heavenly
but we still couldn't be sure because after all the proof of the pudding is in the
eating.
And so to dinner a big buying looking meal it took less than an hour to cook from
beginning to end. Carol was a little worried
and frankly so was I so much depended on Mr Bartlett's said we are waiting for him
to make the final taste
but as it turned out we had nothing to worry about Mr Bartlett was dull as for me
but I was so. Even before I tasted a thing.
But
when I tried to make there was never a doubt left at least with a Presto cooker my
tower had proved a southpark fine cook than anybody usual ravenous self only more
so
that Carol had more than proved to a point about pressure cooking not only in the time
and the work day but also on food taste and texture.
This does really her day of trial.
And we were all proud of her father just beamed
and helped himself to more as to me but I was almost a repeat with pride
and we something else
that mothers feel on occasions I fear I found myself standing over at home
and saying to myself that my girl.
Well that are lonely is there isn't any more. Or is there.
Yes Mrs Bybee there is.
Most of the things
that should be known about pressure cookers are summed up in several practical
questions.
Will it be easy for me to handle with a little practice just as easy as yours are
Carolan let's that's because the best
and most modern pressure cookers are light in weight simple in design safe
and easy do you really save me time and cut down on my kitchen work.
That is one of his chief values pressure cooking cuts from one half to three
quarters of ordinary cooking time turning hours and a minute.
I've checked into a few more examples of time
and work saving taken at random from the pressure cooker recipe book
Boston baked beans for instance one of the foods requiring the longest cooking time
eight hours by ordinary cooking forty minutes by pressure cooker
Soup be. Vegetable for example up to three hours by ordinary cooking.
Twenty minutes by pressure cooking
other soups like French onion soup and Split Pea the same time
or less any
and all meat dishes as much as four hours by ordinary cooking from five minutes to
seldom more than an hour by a pressure cooker.
But that's dishes of beef stew spare ribs
but yet he
and meatballs New
England Boiled Dinner. Can anyone else around here getting hungry.
As for vegetables up to one hour by ordinary cooking by pressure cooker from one to
three minutes for some vegetables like broccoli cauliflower carrots peas
and asparagus from three to eight minutes
or vegetables like corn on the cob an onion.
And from ten to fifteen minutes for other vegetables like old carrots
and large potatoes and so on down the line for fish
and seafood chicken cooked cereals
and baby food deserts
and so forth all cooked in one half to one for the ordinary cooking time.
Most people know of course
that pressure cookers are used for canning it may be of interest to know
that the United States Department of Agriculture recommends canning by pressure
cooker as the only safe method for canning Nama acid to kill a pressure cooker
improve my cooking and give my family better and tastier meals.
I would like to ask that question.
To me that is the greatest value of on the Presto cook
or even more of my time the work saving.
I checked up with the supervisor of the home economics department of our house girl
and with a proto editor of our local newspaper about the things Cal had told me.
I mean about how pressure cooking preserve Vandeman especially vitamin C.
and Other nutrients that are usually wasted in ordinary or comparing cooking.
And they agree that Cal was absent the direct.
Oh and another thing I found out by faith and experience.
Em by asking my family my friends is that pressure cooked foods preserved
and even improved food flavors and the color difference in the texture
and that's why pressure cooked meals and some attractive to look at
when served with my family I don't have to write only a darn about tempting their
appetite. Including mine. A question often asked by women.
Well it saves me money. Yes it will to a surprising degree.
Not only in fuel costs since most of the cooking is done over very low heat
and of one a half to one for the ordinary time
but also because you can use less expensive vegetables
and cuts of meat at no sacrifice of taste texture
or nutritional value even tough mean air pressure cooker to tender goodness in a
short time
and shrinkage is practically new fundamentally there is no more pressure cooking
and we. Simple procedure
that is practically automatic an operation with many cooking rewards for both the
experience cook and the new home maker eager to please and willing to learn
but this important truth must be recognized pressure cooking is a new way of
cooking not just a quick method of cooking in the old way.
Therefore in order to use it to best and fullest advantage.
It does take some study
and practice those of you who look forward to on your first pressure cooker
and there was a builder who already own one
but allow it to remain stored away in a closet or cupboard in you must remember
that no one can expect to become an expert at this new way of cooking in one easy
lesson.
No more than anyone can expect to become an expert at case pie baking in a single
try but pressure cooking requires no special skill
or ability for today's best pressure cookers are designed
and built to provide maximum values with minimum effort.
The simplest
and best guiding principle is this follow directions exactly as given in the Presto
cook a recipe book.
And be willing to adapt recipes to the particular tastes of your own family.
Or the girl
or woman who will take the time to follow directions who will use a normal amount
of common sense and a minimum of cooking imagination.
A pressure cooker can become the key to new
and wonderful delights in time saving a limitation of kitchen drudgery
that your nutrition economy and new thrilled and delicacy of taste.