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Spring is near! Time to spruce up the house with something different.
Pressure cookers were the rage during the 1950-60s, as they not only cooked food more quickly, but retained the juices and nutrients of veggies and meats. Women even used the base for cooking large items without the lid, because they became so accustomed to that great pan.
This recipe book covers the methods to use, Recipes cover meats, soups and chowder, combination dishes like stews, ribs & sauerkraut, meats with sauces, etc., veggies, fruits and even steamed puddings and desserts. There are also canning instructions at the back.
For its age, the book is in very good condition. The back cover is a little marked from being in a drawer for years, but that is to be expected. There are 124 pages.
Item ID: 01-2150