Directions Given for Using the Adolphus Tenderizer

The following is an excerpt from The Adolphus Cook Book of Balanced Meals by Adolphus Hohensee and published by Scientific Living, Inc., Scranton, PA, 1947, 86 pp.

Disclaimer: This information is offered as a courtesy because so few of the original cook books are left and there may be owners of the Adolphus Tenderizers without directions who wish to see how the product was used We do not claim any responsibility or guarantees for the use of these directions or of the Adolphus Tenderizer.

ONE SPECIAL RULE

If you do not know exactly when the family will come home for the meal, just prepare your meal in the TENDERIZER and let the TENDERIZER remain over a very small flame. It does not make any difference whether it remains there for a few moments or a few hours after the food is ready to serve.

THE BOTTOM COMPARTMENT

All meats, soups, stews, dried beans (including soybeans) and peas should be prepared in the BOTTOM of the TENDERIZER with a sufficient amount of water to vaporize all foods in the above compartments.

When no food is being cooked in the bottom, always place about 1 to 2 inches of water in the base compartment.

When food is being cooked in the bottom, place the perforated disc (or agitating bottom) under the food.

THE RACKS

One low and one high rack come with each ADOLPHUS TENDERIZER. They are used in the base of the TENDERIZER to support the pans above. The low rack is used when there is only a small amount of water or food in the bottom. The high rack is used when a roast or chicken or some larger quantity of food is being cooked in the bottom.

HOW TO USE THE PERFORATED PANS

The pans which have the perforated holes in them are designed for TENDERIZING VEGETABLES only. When used, these compartments are always placed below the solid pans. NO WATER contacts the vegetables in these compartments.

HOW TO USE THE SOLID PANS, CLAMPS, HOOK

The solid pans are used for the preparation of fresh or dried fruits, cereals, souffles and desserts such as puddings, custards, etc. Use water with cereals and DRIED fruits, but do not add any water to fresh fruits. Desserts are always placed in the top compartment.

Always fit the clamps to the pan. The clamps are used for lifting the food in and out of the cooker and as a support for the pans above. The small hook is also used to lift out the clamped pans.

THE EXTENSION

By leaving out the middle extension piece and several pans, the TENDERIZER may be cut down to serve one or two people. Or one may use as many pans as he wishes and, by using the cylinder type extension and all pans, may build up the utensil to serve sixteen people.

HOW TO WASH THE TENDERIZER

Since there is no burning of food, hard scrubbing is unnecessary, making cleaning easy. Never use a scratchy cleaning powder on the outside of the TENDERIZER.

The condensers do not have to be taken out of the lid and washed separately every time. Merely fill the lid full of hot water, slosh back and forth, pour out water and let it drain. However, the condensers should be taken out of the lid and washed separately at least once a week. When replacing the condensers in the lid, see that the one with the three knobs is placed first.

A GOOD SUGGESTION

To get the best results with the TENDERIZER when preparing the first meal: Prepare the same meal, that was demonstrated to YOU, first.

METHODS OF USING THE ADOLPHUS TENDERIZER

Read carefully the information which follows, so that you may have success with this utensil in:

Roasting, Baking, Broiling, Vaporizing, Cold Packing, Deep Frying, Thermos, Coffee Urn, Camping and Picnic Set, Sterilizer, etc.

STERILIZING BOTTLES

Every mother realizes the importance of sterilizing the baby's feeding bottle and nipples and the utensils used in preparing baby's food. Very often these are not properly sterilized for lack of a proper utensil.

Place Low Rack in bottom of utensil and add water to top of rack. Place bottles, cups, etc., in perforated pan and lower onto rack. Place lid (with condensers enclosed) on utensil; bring to full boil and allow it to sterilize for 10 minutes.

VAPORIZING

For vaporizing cereals, brown breads, puddings, custards, corn on cob, fruit cakes, etc., the ADOLPHUS TENDERIZER is extremely economical and satisfactory. Five different foods may be cooked at one time with no blending of flavors.

CAMPING AND PICNIC SET

Place in the ADOLPHUS TENDERIZER all foods desired for the day's outing and allow to tenderize for an hour or more while other arrangements are being made for the outing. Put cooker in the box in which it was shipped. If the TENDERIZER is wrapped well with paper or cloth before placing it into box, the food will remain hot for hours and a delicious meal will be enjoyed by all. If camping any length of time, the utensil can well be used on a small gasoline stove or some solid grate.

VAPOR--BROILING

For chicken, chops, etc., heat base and place small amount of oil in bottom and brown chops or fowl, etc., quickly on both sides. Then place those in solid bottom pan. Add water to bottom of the base and vaporize until tender.

Vegetables may be tenderized in the above compartments at the same time. Gravy may be made from water and browned drippings in the bottom of the base, if desired.

ROASTING

Place base, containing oil, over burner with medium flame and allow to heat three to five minutes. Place meat in bottom without any water, allow it to sear thoroughly on both sides. When nicely browned remove temporarily, until you place agitator or false bottom into pot. Then replace the meat on this false bottom, adding 2 cups of water. Place high rack over roast and on this place perforated pan containing potatoes or other vegetables, first fitting clamp over top of pans. Put cover on and allow to vaporize until tender. Always place condensing lids in cover before using.

REFRIGERATOR CONTAINERS

The TENDERIZER pans may be satisfactorily used as refrigerator containers. Since the metal is poreless and free from any type of poison, it can not affect the food in any manner. Keep the food covered when placed in a frigidaire.

THERMOS

By adding cracked ice in bottom of the utensil under high rack, jello, custards, fruit salads, etc., can be congealed quickly. Salt is added to ice to melt it more rapidly, as the faster ice melts the colder it is. The circulation of air through the condensers melts the ice very rapidly and for this reason it is quite successful as a freezer.

PRESERVING

The ADOLPHUS TENDERIZER is ideal for preserving because it is not necessary to stir to keep the fruit from burning; also the fruit retains its shape and does not become mushy. Follow your recipe. Place flat perforated disc in bottom of utensil; put your fruit in on top of disc; place on condensing lid and prepare over medium fire.

COLD PACKING

The ADOLPHUS TENDERIZER is superior to the ordinary boiler or cold packer because: it utilizes all the vapor generated; the fruit and vegetables are thoroughly sterilized in a steady heat.

Place the low rack in bottom of utensil over one quart of water. Place flat disc on top of rack. Place jars of fruit or vegetables on the disc; leaving their lids loose. Place condenser lid on. Reduce heat when vaporizing point is reached and allow to vaporize, timing according to government cold-pack method. This will kill all bacteria and prevent further fermentation. Remove jars and seal tight. Great care must be taken to see that the jars are not cracked and theat the lids and rubbers are in good condition.

CAKE OR DEEP-DISH PIE PANS

The solid pans make excellent cake or deep-dish pans. In case of emergency, they may be used as Casserole dishes provided they are covered with a lid.

BAKING

ADOLPHUS TENDERIZERS are economical bakers and will bake cakes, pies, biscuits, buns, rolls, bread, apples, potatoes, or anything that can be baked in any other oven.

Preheat dry base on "high" for ten minutes. Place pans of biscuits, pie, cake, etc., on bottom of the dry base. Place another pan on the low rack above this pan to increase quantity. Place glass cover on top. (You may watch your food while it bakes.)

RE-HEATING

Re-heated and made over dishes are very satisfactory in the ADOLPHUS TENDERIZER. Small amounts of vegetables, rice, meat and pudding may be warmed over without danger of scorching and will be brought back to their original freshness, provided that they have been scientifically protected in the refrigerator.

When serving, the second helping of food may be returned to the TENDERIZER to keep hot until needed.

The guest who is late will not spoil the dinner by his delay. Or, if one member is detained, his dinner will not be dried and unpalatable, but will retain its freshness and food values.

VEGETABLES AND FRUITS

Vegetables and fruits form a very important factor in everyone's diet. It is being generally recognized that the old-fashioned way of boiling vegetables is very wasteful, because it robs them of the soluble mineral salts and vitamins which make them valuable as food.

Vegetables and fruits will TENDERIZE in almost the same length of time as it takes to boil them. No definite time can be given, as that depends upon the age and the freshness of the food. Vegetables, such as potatoes, carrots, parsnips, turnips and rutabagas should not be peeled before they are tenderized, as removing the peeling of raw vegetables destroys the food value by rendering them denatured and acid forming. The valuable mineral elements are directly under the skin.

Never put water on fresh fruit or vegetables. They contain within themselves enough moisture to TENDERIZE them, and none of their valuable properties will be poured off in liquid.

Seasoning should be added to vegetables after the food is taken out of the TENDERIZER in order to prevent its affecting the food elements.

Dried fruit or vegetables, of course, will need water, as the natural moisture has been previously evaporated. It is advisable to soak dried fruit or vegetables over-night in a small amount of water; then TENDERIZE them in the same water they soaked in. This water should not be wasted.

TIME TABLE

Food will not burn in the ADOLPHUS TENDERIZER. If left in too long it will still be edible, although it may lose its color and nice appearance. TENDERIZING takes about the same length of time as in ordinary methods of cooking except that meat usually TENDERIZES quicker and some vegetables take a little longer. Study this time table.

15 to 20 Minutes
Cabbage	Peas	Spinach
Sauerkraut	Brussel Sprouts	Corn on Cob

30 to 35 Minutes
Cauliflower	Corn Souffle
Asparagus	Okra
Squash	Parsnips
Turnip Tops	Beet Tops
(and all leafy vegetables no mentioned in the first group)

45 Minutes to One Hour
Beets	Eggplant
Carrots	Artichokes
Potatoes	Carrot Souffle
Onions	Rutabagas
Turnips	Parsnips

(All tuber vegetables) 45 minutes to one hour. 35 minutes if shredded. If pans are full, allow another 10 to 15 minutes.
Dried Beans and Peas - 45 minutes to 1-1/2 hours (depending on age of the bean) after soaking over-night.
String Beans - 45 minutes to one hour.
Soy Beans - (quick cook type) 2 to 2-1/2 hours after soaking over-night.
Dry Cereals - such as wheat cereals (Elam's, Jackson's) oatmeal, etc., 1/2 to 1 hour, the longer the better.
Meats, Soups, Stews - about the same timing as in other methods of cooking. Approximately 20 minutes to pound for roast or chicken.
Tenderized Fruits - Apples, Bananas, Figs, Prunes, Apricots, Peaches. About one hour. Remember to use solid pan and add a small amount of water to dried fruits only.
Desserts - Puddings, custards. 15 to 35 minutes, depending on quantity.

HEAT REGULATION - A MATTER OF VITAL IMPORTANCE AND THE SECRET OF ALL COOKING

There is a great deal of difference in quality and pressure of gas produced. Gas stoves differ, some burners are closer to the utensil than others. In using natural gas you will find it much hotter than manufactured gas; therefore, it is necessary to use good judgment and care in regulating the flame, when using the ADOLPHUS TENDERIZER.

This care is necessary with any kind of heat...gas, wood, coal, coal oil or electricity. Never use full capacity of oil or gas flame at any time under any conditions, as intense heat will warp the bottom of the cooker and burn the meat or whatever food you may have in the bottom.

The ADOLPHUS TENDERIZER is made of the highest grade of Stainless Steel (18.8). There is no excuse for warping or burning the tenderizer. Proper care and common sense are all that are necessary. If using a coal oil or gasoline stove, heat should be judged by distance of intensive flame from vessel.

HOW TO OPERATE THE TENDERIZER

After the food is placed in the Tenderizer and the Condenser Lid put on, place over a medium fire until the vaporizing point is reached. This is when a steady stream of vapor comes out of vent hole. Puffs of vapor will be noticed before this point is reached. Until the contents reach a vaporizing point, the food will not be thoroughly tenderized, no matter how long it stays on the fire. No definite time can be given to reach this point, as it depends entirely on the bulk of cold food in the utensil to be heated.

The only gauge to determine when all the contents have reached a vaporizing point is the vent hole in the lid. Regardless of what's being tenderized, make sure the vapor is escaping WELL from VENT before heat is reduced.

Vaporizing too rapidly will give the food a "steamy" taste, which is unpleasant. After the fire has been reduced, vapor should not escape through the vent except perhaps in very small quantities. REMEMBER to always have ample moisture in the base to produce the vapor which tenderizes the food above.

NOTE: The words vaporizing and tenderizing refer to the same method and are used interchangeably throughout the book.

POINTS THAT SHOULD BE CAREFULLY FOLLOWED TO ACHIEVE SUCCESS AND PROLONG THE LIFE OF THE ADOLPHUS TENDERIZER

Great precaution must be used after the vaporizing point is reached to see that the fire is not left too high.

MORE INFORMATION ABOUT THE ADOLPHUS TENDERIZER

Read more on the Brand Name Cooking website about Adolphus Hohensee and the Adolphus Tenderizer.

INSTRUCTIONS FOR USING ADOLPHUS TENDERIZER