Pressure Cookery Perfected

## Imagine:

- thick Italian tomato sauce from scratch in 15 minutes instead of 2 hours
- tangy Boston baked beans in 80 minutes instead of 8 hours
- rich brown beef stock in 30 minutes instead of 6 hours
- a 2-minute ham and cheese custard souffle
- spicy English applesauce in 8 minutes

*Pressure Cookery Perfected* gives a brand-new look and taste to a wonderful cooking technique. This up-to-the-minute book can be used with the cooker you’ve kept on the top shelf for years, the new stovetop models and two ultramodern appliances, the “Wee Cookerie" and the “Chicken Bucket."

### Here are just a few of the month-watering recipes to be found in *Pressure Cookery Perfected*:

#### Rich homemade stocks
- Golden chicken stock
- Aromatic mushroom bouillon
#### Party-pleasing appetizers
- Chinese heel-rice meatballs
- Clam-stuffed cherry tomatoes
#### Hearty soups
- Cream of fresh green asparagus with lamb cubes
- Beef boil with cornmeal cheese dumplings
#### Old favorite and exciting new whole-meal dishes with meat
- The greatest and most authentic Texas chili con carne
- Beef pot roast with fruits and olives
#### Flavor-packed meals with chicken and other birds
- Pressure-fried southern-style chicken
- Braised duck with Bing cherries in red wine
#### One-dish meals with fish
- Baltimore bouillabaisse
- Crispy batter-dipped pressure-fried fish fillets
#### Melt-in-your-mouth steamed breads
- Historic Boston brown bread
- Lemon-orange bread with walnut quarters
#### Sweet dessert custards and succulent steamed fruit puddings
- Peppermint and pistachio soufflé custard
- English Christmas plum pudding
- Steamed cherry and loganberry pudding