OCR Text |
Show portance, both from the viewpoint of taste, and of nutrition and color. Two or three vegetables may be cooked at one time, through the use of a divider. Since the vegetables vege-tables rest on a rack, there is no intermingling of flavors. Vegetables are at their best in the summer when they are garden-fresh. garden-fresh. In a pressure cooker, they may bs cooked in an absolute minimum min-imum of time, some in no more than 1 or 2 minutes. There is no odor from cabbage or cauliflower or any other vegetable.' Since the cooking time is reduced to a minimum mini-mum and several vegetables may . be cooked at the same time, the heat that is added to the kitchen is nominal. When cooking com on the cob, leave attached one or two layers of husk. They improve the flavor and help to retain the heat. Score stems of brocoli and cauliflower cauli-flower flowerettes to assure even cooking. i Cook spinach, without the rack, using only the water clinging to . the leaves after lifting from washing wash-ing water. ' Add salt, pepper and butter. Cook for one minute and serve. Snap the tough ends from the asparagus and use them for soup. Leave eS inch or two of top and roots to prevent beets from bleeding bleed-ing during cooking. Cook a few well-washed pods with early June peas for extra sweetness. Suggestions for Vegetable Cooking in Summer Pressure cooking of vegetables during the summer has many advantages ad-vantages and care in the cooking adds enormously to the taste, the nutrition and the appearance of vegetables. Keep the amount of water at a bare minimum. Generally, V2 cup is sufficient. The vegetables are on a rack out of contact with the water. Cooking is done at the high-er-than-boiling temperature of 250 degrees, resulting in rapid heat penetration. The result is a high retention of health-giving vitamins and minerals. By careful timing and following the instructions of your pressure cooker, vegetables will not be overcooked. This is of great im- |