Ham Roll with Potatoes and Cabbage

Use large center cut slice or two smaller slices of ham. Spread one side with mustard. Place filling on top; roll, tie, place in pan, and brown on three sides; turn to fourth side, add 1/4 cup water and cook for 15 minutes at 15 pounds pressure. 2 cups cooked noodles 2 tsp. prepared mustard 1 egg 1/2 cup crumbs 1 tsp. salt 1/8 tsp. pepper Boil 1 cup broad noodles in salted water 10 minutes; drain and add mustard. Beat egg slightly, and stir into noodles. Add the bread crumbs or crushed cereal flakes, and stir into the noodles together with the salt and pepper. Mix thoroughly and spread on ham slice. Potatoes Use either Irish or sweet potatoes. If you use sweet, cook in jackets, and serve as 'baked'. Medium-sized to large potatoes will cook in 15 minutes. When using white potatoes, peel or wash thoroughly and cook in jackets. These can be slipped off easily before the potatoes are placed in serving dishes. Cabbage Cut the cabbage head in quarters. Sprinkle with seasoning, and place in pan for last 5 minutes of cooking. If the head is old or withered, allow 7 minutes. If young and fresh from the garden, 2 minutes cooking is enough. When adding the cabbage, reduce pressure by running cold water over the pan. Then remove cover, place cabbage, and reseal.