NEW England Boiled Dinner

4	lbs. ham shank	12	carrots, halved
3	cups water	1	cabbage, cut in wedges
12	potatoes, halved	1	teaspoon pepper
12	onions, halved

Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Add vegetables and pepper. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12 servings.

LAMB STEW

3	tablespoons cooking oil	8	onions, diced
6	lbs. breast of lamb, cut into	2	tablespoons Worcestershire sauce
	1-inch cubes	12	carrots, cut in half
	Salt and pepper	2	cups water
3	green peppers, diced

Heat canner, add oil, and brown lamb well on all sides. Season with salt and pepper. Add green pepper, onion, Worcestershire sauce, carrots, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12 servings.

BOSTON BAKED BEANS

6	cups dried beans	1	cup molasses
¾	cup cooking oil	1	cup catsup
3	tablespoons salt	4	onions, diced
	Water		Water
1	lb. salt pork or bacon, diced		* * * * * *
½	cup brown sugar		Salt, as desired
2	teaspoons dry mustard

Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and sear salt pork or bacon. Remove excess drippings. Add beans, remaining ingredients, and enough water to well cover beans. Do not fill canner over one-half full. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to taste with salt. 12-15 servings.

CHOP SUEY

3	tablespoons cooking oil	½	cup soy sauce
3	lbs. round steak, cubed	3	cups diced celery
1	lb. lean pork, cubed	2	cups water
1	lb. lean veal, cubed		* * * * * *
	Salt and pepper	3	16-ounce cans Chinese vegetables
3	onions, chopped	3	16-ounce cans bean sprouts

Heat canner, add oil, and brown meat well. Season with salt and pepper. Add onions, soy sauce, celery, liquid drained from vegetables, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Add canned vegetables to meat. Heat in open canner. Serve with steamed rice, if desired. 12-15 servings.

LIMA BEANS WITH BACON

6	cups dried lima beans	1 lb. bacon, diced
¾	cup cooking oil	Water
3	tablespoons salt	* * * * * *
	Water	Salt, as desired

Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and brown bacon. Add beans and enough water to well cover beans. Do not fill canner over one-half full. Close cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to taste with salt. 12-15 servings.