Pressure Cooker Recipes for Soups, Fish, Meats, Savouries, Vegetables, Puddings, Sauces, Cereals, Jams, Etc. and Bottling or Canning to Preserve Food

By Anon Anon

This antiquarian book contains a large collection of pressure cooker recipes, including soups, meats, savouries, vegetables, puddings, sauces, cereals, and more. It also contains useful information on bottling and canning foods. This book comprises a wealth of simple, step-by-step instructions, and will appeal to both novice and experienced cooks alike. The chapters of this book include: 'Introduction', 'Soups', 'Fish', 'Meats', 'Stuffings for Meat and Poultry', 'Savouries', 'Vegetables', 'Puddings', 'Sauces', 'Cereals', 'Jams', and 'Bottling or Canning'. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume in an affordable, modern edition. It now comes with a specially commissioned new introduction on preserving food.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Apr 18, 2013
• ISBN: 9781447498131

Book preview

Canning

Introduction

IN presenting this Australian Pressure Cooker Recipe Book we have endeavoured to give to the purchaser the greatest number of varied recipes possible in preference to describing or illustrating the various types of cookers, as we realise that readers are already in possession of a cooker of some make and will, therefore, be fully conversant with the methods necessary to get the best results, which the manufacturers generally issue in book form with each cooker sold.

Many improvements have been made or are in course of being made by Australian and overseas manufacturers of Pressure Cookers, some by varying the sizes and shapes, and others by introducing dial control, but, generally, the main principles embodied in the older types of cookers are the same, with cooking pressure at 15 lbs.

Many of the recipes in this book were obtained from the United Kingdom and America, and have been fully tested, and quite a number have originated here in Australia and have been passed by one of our leading cookery experts. It will be noticed in some of the meat recipes that green peppers are used frequently, and as most Australian housewives will ponder over this vegetable, as it is little known generally, we would suggest that well-known green-grocers are now selling them and that in a dinner they add a flavour that is second to none. Broccoli is another vegetable rich in mineral vitamins and which can be had for the asking, when in season, at most greengrocers.

Handle your cooker with care and it will last you a lifetime besides saving you hundreds of distressing hours standing over a hot oven or cooking range as ordinary cooking methods entail—and what is more important, your cooker will save you pounds on your gas or electricity accounts.

SOUPS

BROWN STOCK

Cooking Time: 20 minutes

2 lbs. lean beef, with marrow or dripping

2 medium onions, sliced

4 stalks celery, cut small

3 cloves

2 tablespoons parsley sprigs

1 1/2 teaspoons salt

1 quart boiling water

1 carrot, diced

1 bay leaf

6 peppercorns

1 sprig thyme

Cut the meat in small pieces. Melt marrow or dripping in the cooker and brown the meat lightly in it. Take out the meat and put it on the rack, add boiling water and all the other ingredients. Cover and pressure-cook for 20 minutes Reduce pressure with cold water, uncover and strain. Gives 1 quart stock.

BONE STOCK

Cooking Time: 40 minutes

2 lbs. bones

1 onion, stuck with 2 cloves

2 stalks celery, cut small

1 quart cold water

1 carrot, sliced

1 1/2 teaspoons salt

6 peppercorns

Break bones as small as possible, put into cooker with all other ingredients and pressure-cook 40 minutes. Reduce pressure with cold water. Strain. Gives 1 quart jellied stock.

WHITE STOCK

Cooking Time: 20 minutes

2 lbs. knuckle of veal, or 1 lb. veal, chicken carcass or bones

1 quart boiling water

2 stalks celery, cut small

3 sprigs parsley

1 1/2 teaspoons salt

1 sliced carrot

1 onion, stuck with 1 clove

6 peppercorns

Cut the veal in pieces, and crack up the bones. Break up the chicken carcass, if used, and crack the bones. Put on the rack in the cooker, add boiling water and all the other ingredients, cover and pressure-cook 20 minutes. Reduce pressure with cold water, uncover and strain. Gives 1 quart stock.

SUMMER SOUP

Cooking Time: 5 minutes

1 onion, finely chopped

1 small white onion, sliced finely

1 lettuce, shredded

1/2 oz. margarine

3 pints water

1 stick of celery, chopped

1 small carrot, in small dice

parsley, chopped

6 potatoes, diced

salt and pepper

Sweat all the vegetables, except the potatoes and the herbs, in the hot margarine for 5 minutes. Pour over boiling water, add diced potatoes and herbs. Pressure-cook 5 minutes. Reduce pressure with cold water, season, and serve. Serves 8 to 10.

MARROW AND POTATO SOUP

Cooking Time: 5 minutes

3 onions, chopped

1 lb. marrow, cut in dice

1 quart of water or vegetable stock

1 oz. butter

1 lb. potatoes

salt and pepper

Cook onions in butter in the cooker 5 minutes. Add marrow, potatoes cut in dice, salt and pepper and boiling stock or water. Cover and pressure-cook 5 minutes. Reduce pressure with cold water. Sieve. Reheat. Serves 6 to 8.

POTATO SOUP

Cooking Time: 5 minutes

1 lb. potatoes

1/2 pint milk

1 oz. dripping or margarine

1 dessertspoon flour

2 small onions

1 1/2 pints water or vegetable stock

salt and pepper

chopped parsley

Slice the potatoes and chop the onions. Sweat in the cooker with the hot fat for 15 minutes. Add boiling stock and pressure-cook 5 minutes. Reduce pressure with cold water. Add the milk and the flour, blended with cold milk. Bring to the boil and cook 5 minutes uncovered. Season and serve sprinkled with chopped parsley. Serves 4 to 6.

CELERY SOUP

Cooking Time: 3 minutes

1 head celery

1/2 oz. margarine

1 quart vegetable stock or water

1/2 small onion, sliced

1 oz. flour

1/2 pint milk

1 large potato

salt and pepper and sugar

Wash and slice the celery, and slice the onion. Sweat both in hot margarine for several minutes, then stir in the flour. Add sliced potato and stock and pressure-cook for 3 minutes. Reduce pressure with cold water. Sieve, return to cooker, add milk, margarine and seasonings, reheat and serve hot. Serves 6 to 8.

CAULIFLOWER SOUP

Cooking Time: 3 minutes

1 cauliflower

2 1/2 pints water or vegetable stock

1/2 pink milk

6 ozs. potatoes (weighed after peeling)

1/2 oz. margarine

salt and pepper

Wash the cauliflower well and divide in flowerets. Dice the potatoes. Put the cauliflower and potatoes in cooker with 2 1/2 pints water or stock, and pressure-cook 3 minutes. Reduce pressure with cold water. Sieve, add milk, margarine and seasonings, reheat and serve hot. Serves 6 to 8.

ARTICHOKE SOUP

Cooking Time: 5 minutes

1 pint vegetable stock or water

1 lb. artichokes

1 stalk of celery

3/4 oz. flour

1/2 pint milk

1 onion

2 ozs. butter or margarine

salt and pepper

Peel artichokes and keep them in acidulated water. Chop onion and celery and sweat them in the cooker in butter until soft. Quarter the artichokes, put them in with the stock and pressure-cook for 5 minutes. Reduce pressure with cold water. Put vegetables through a sieve, return puree and stock to cooker, add blended flour and milk, bring the soup to the boil. Season and serve very hot, with fried croutons. Serves 4.

TOMATO SOUP

Cooking Time: 5 minutes

1 lb. tomatoes

1 small carrot, diced

2 cloves

1 oz. margarine

1 oz. flour

salt and pepper

1 onion, chopped

2 stalks celery, diced

bouquet of parsley, thyme and bay leaf

1 pint water, and 2 tablespoons cold milk

pinch of sugar

Peel and quarter tomatoes. Heat the margarine in the cooker, add carrot, celery and onion and cook gently for 5 minutes. Add tomatoes, cloves, bouquet of parsley, thyme and bay leaf and boiling water. Cover and pressure-cook for 5 minutes. Reduce pressure with cold water, sieve the soup, blend the flour with the cold milk, mix with a little hot soup, add to the rest of the soup. Return all the soup to the cooker, bring to the boil and cook for 2—3 minutes with lid off the cooker. Season with salt, pepper and a pinch of sugar. Serves 4.

GREEN PEA PUREE

Cooking Time: 2 minutes

1 pint peas (shelled)

sprig of mint

1 pint vegetable stock or water

salt and pepper

1/2 lb. pea pods

bunch of parsley

1 teaspoon sugar

1 dessertspoon arrowroot or

1 teaspoon flour

Put peas, pods, parsley, mint, into boiling stock in the cooker and pressure-cook 2 minutes. Reduce pressure with cold water, strain and put peas through sieve (remove pods). Add sugar and salt and pepper. Blend arrowroot or flour with a spoonful of cold water or milk, add to soup and bring to the boil in cooker. Serves 4.

N.B.—If flour is used, cook for a few minutes.

SCOTCH BROTH

Cooking Time: 12 minutes

1/2 lb. scrag of mutton

1 onion

1 turnip

1 tablespoon barley

1 quart of water

1 carrot

stick of celery

1 tablespoon chopped parsley

salt and pepper

Cut the meat in small pieces, put in the pressure-cooker with salt, pepper and water, pressure-cook 7 minutes. Reduce pressure with cold water, add diced vegetables and washed barley, pressure-cook 5 minutes more. Reduce pressure with cold water, add chopped parsley, verify seasoning and serve. Serves 4 to 6.

VEGETABLE CHOWDER

Cooking Time: 3 minutes

1 lb. tomatoes

1 rasher bacon, diced

1 stick celery, cut finely

4 tablespoons peas

1 quart water

2 onions, thinly sliced

3 potatoes, in cubes

2 green peppers, chopped (optional)

1 cauliflower, in flowerets

Cook diced bacon in cooker until crisp. Add vegetables and water, salt and pepper. Pressure-cook 3 minutes. Reduce pressure with cold water. Add 4 water biscuits, if liked. Serves 8 to 10.

CUCUMBER SOUP

Cooking Time: 5 minutes

2 cucumbers

1 quart vegetable stock or water

1 oz. margarine

2 onions

2 ozs. flour

1/2 pint milk

salt and pepper

chopped chives

Peel the cucumbers thinly, cut them in pieces and remove the seeds. Chop the onions finely. Sweat cucumbers and onions in margarine, add boiling water or stock and pressure-cook 5 minutes. Reduce pressure with cold water, sieve, blend flour with cold milk, add