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Amount of Water to Be Used in Flex-Seal Cookers

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Amount of Water to Be Used in Flex-Seal Cookers The Only Approved* FLEX-SEAL DELUXE MENU COOK BOOK by RUTH DAILY *The undersigned publishing house has the exclusive permission, cooperation, and appro- val of the manufacturers of the Flex-Seal Cooker to issue a book of recipes and menus for the owners of Flex-Seal Cookers. Price $2.00 THOMPSON PUBLISHING HOUSE 547 North Michigan Ave. Chicago, 111., U. S. A. Copyright 1941 By THOMPSON PUBLISHING HOUSE All rights reserved, including the right to reproduce this book or portions thereof in any form. FIRST EDITION July, 1941 Printed in the United States of America IT TOOK THREE YEARS OF EFFORT TO BRING YOU THIS UNUSUAL BOOK This is an answer to the requests of thousands of women for a truly comprehensive Flex-Seal recipe book that would enable them to secure the fullest amount of pleasure and satisfaction from their daily use of this amazing cooker. Yet, this is much more than a mere recipe book. For approxi- mately three years, Ruth Daily, famous home economist and a staff of assistants have been gathering information, experimenting with various combinations of foods, testing recipes and building menus with one purpose in view: to make this book of real and constant value to you every single day in the year. As a Flex-Seal user, you cannot help but be delighted with the amazing variety of dishes and combinations made available to you through this new presentation of complete menus featuring recipes of choice. You already know how Flex-Seal cooking banishes kitchen drudgery, enables you to put foods on the table that are a delight to the eye and a joy to the palate . how Flex-Seal retains natural garden colors of vegetables, saving precious vitamins and mineral salts in both meats and vegetables, in maximum amounts. If you are not yet a Flex-Seal user, let this be your invitation to join with the hundreds of thousands of others who have found Flex- Seal assuming greater importance in their lives with each passing day. Sincerely yours, THE PUBLISHERS OF GREAT IMPORTANCE TO YOU . Are these helpful, and extremely practical comments. Please read them carefully, in order that you may secure the greatest good from the recipes. COMPLETE MENUS FEATURING RECIPES OF CHOICE Complete menus are the "feature attraction'' of this book, so as to assist you in the easy preparation of delightfully good family and guest meals. Particular importance is given to dinner menus because that is the meal enjoyed most around the family table. All recipes necessary for the preparation of the complete menus are contained in the book. If a recipe mentioned in the menu is not included with the recipe? for that menu, the page on which it is printed is given for your con- venience. The author has avoided repetition in order to give you the maximum number of new recipes. We have given special attention to a great variety of recipes for vegetables. They are not only extra-delicious cooked the Flex-Seal way but are an important source of healthful vitamins and minerals. Turn to the index where you will find a wealth of suggestions for serving vegetables on hand. Buttered and creamed vegetables are popular but they have not been mentioned often in the menus, be- cause you will naturally serve them that way whenever desired. When cooking vegetables in the Flex-Seal you may season with salt and pepper before cooking, or afterwards when the butter is added. Less seasoning is required when you cook the Flex-Seal way, where only a small amount of water is needed. REGARDING CORRECT AMOUNT OF WATER The amount of water used is about cup for the one and two quart capacity and 1/3 cup for the three and four quarts. The amount of water is not usually stated in the recipes, as the amount depends upon the size or capacity of the cooker you are using in your kitchen. This amount is increased for a few vegetables requiring more than 7 minutes of cooking. Refer to the Time Table—Cooking Chart (page 85) for further information. When the amount of water is stated in the recipe, the quantity has usually been increased for a specific ' purpose. For instance, vegetables which are to be put through a sieve require a softer texture for cream soups, souffles and vegetable rings. Therefore the amount may have been increased from the standard requirements. Unless otherwise stated in the recipe, the amount stated in the Time Table —Cooking Chart may be used with excellent results. Use the rack in cooking meats and vegetables whenever desirable. Place potatoes, cauliflower, green beans, asparagus, beets, etc., on the rack. It serves no useful purpose with peas, kernel corn and similar foods. Regardless of what you are cooking, don't fill the cooker to the extreme limit so that you have to force the cover into position. There is a Flex-Seal Timer which is a great help for accurate timing. It will prevent under or over-cooking of foods and relieve you from watching the clock. In cooking most fresh vegetables, low heat is sufficient for the entire cooking period. However, when the cooker is filled to its ca- pacity with whole beets, for instance, or a three or four pound roast it is often necessary to increase the heat for the first part of the cook- ing process. Less heat is required as cooking approaches completion. The indicator needle will give you the correct information. Newly presented and valuable information is contained in this book under the heading "How To Cook" pages 81 to 84 inclusive. Here you will find helpful information, comments and recommenda- tions on how to cook specific kinds of foods, such as cereals, dried fruits, rice, meats, how to cook in parchment paper, etc. With this basic information and the TimeTable—Cooking Chart you will be able to prepare many of your own favorite recipes and new ones by the healthful, convenient, and short cooking process of the Flex-Seal System of Cooking. It has been assumed in this book that you are familiar with the method of cooking in the Flex-Seal Cooker as explained and recom- mended in the Instruction and Recipe Book which is packed in the carton with each Flex-Seal Cooker. This information includes how to put the cover on, how to open the cooker, cooking on retained heat, etc. If you have recently purchased a Flex-Seal we suggest that you become familiar with this information, specially pages 14 to 23 inclu- sive. The method of cooking all foods in this book is based upon adherence to those instructions. WATCH FOR THIS SIGN IT (*) When the sign * appears after foods listed in the Cooking Chart or in the recipes this means to set the cooker immediately in cold water to reduce the pressure quickly so that no further cooking takes place. Many recipes will instruct you to cook in the Flex-Seal a definite number of minutes. It is assumed that you will complete the cooking process on retained heat. When the gas range is used, turn out the heat. When an electric range is used the cooker should be removed from the heating element by placing a finger on the vent weight to hold it in position while transferring it from the range. This is important, because there is sufficient heat stored in the heating ele- ment to continue the cooking process. Because you are familiar with the Flex-Seal method of cooking, detailed instructions are not re- peated in the recipes. ENLARGED TIME TABLE—COOKING CHART For your convenience and increased use of your Flex-Seal Cooker we have printed an alphabetically arranged, enlarged cooking chart. This extended chart gives you accurate timing and method of cook- ing foods not previously listed. You will also find this chart gives you the cooking time for vegetables to be served in different ways. For example carrots, may be cooked whole, cut lengthwise, sliced, diced or julienne style. This chart also includes valuable information as to the quantity of water to be used with a measured quantity of dried fruits, cereals and dried vegetables. A FEW WORDS FROM THE AUTHOR It is generally admitted that more attention is given to company dinners than every-day meals. They require more thought, more money, and more time in the kitchen in their preparation. We are always in search of something new, delicious and unusually attractive for our guests. With this in mind, these menus have been arranged for your assistance. An appetizer in the form of cocktail, fruit cup, fruit juice cock- tail, canape or hors d'oeuvres has been provided with each menu. Those suggested are inexpensive, easy to prepare, and require little of your time in the kitchen. Delicious soups are prepared so quickly in the Flex-Seal Cooker that they should now find a new popular place on both family and company menus. Serve an appetizer or soup course, or both when- ever desired. Probably many of your everyday meals will omit both of them. However, they are "curtain raisers" for foods to follow. Certainly it takes the monotony out of everyday meals—so serve them occasionally. Oven roasts and broiled meats you will continue to serve, but you will be delighted with the goodness and saving in time of Flex- Seal cooked meats. Accompanying them are many delightfully good recipes for potatoes. We offer you in each menu a choice of vegetables which is neces- sary according to the season of the year, vegetables on hand, and special needs or liking of your family.
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