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ENGLISH PLUM PUDDING
1 cup sifted all purpose flour ½ cup currants
1 teaspoon baking powder ½ cup chopped nuts
½ teaspoon salt 1 egg
½ teaspoon allspice ½ cup sugar
½ teaspoon cinnamon ½ cup ground suet
½ teaspoon nutmeg
1
⁄
3
cup milk
¼ teaspoon ground cloves 3 quarts water
½ cup raisins
Sift flour with baking powder, salt, and spices. Add fruits and nuts. Beat egg; add sugar, suet, and milk. Combine liquid and dry ingredi-
ents; mix well. Pour into buttered 1-quart mold. Cover mold firmly with aluminum foil. Place water, cooking rack, and mold in canner.
Close cover securely. Allow steam to flow from vent pipe 20 minutes. Place pressure regulator on vent pipe and cook 50 minutes at 10
pounds pressure. Let pressure drop of its own accord.
BREAD PUDDING
4 cups cubed dry bread 1 cup raisins
4 cups hot milk 1 cup chopped nuts
½ teaspoon salt 4 eggs
1 cup brown sugar 1 teaspoon vanilla
1 teaspoon cinnamon 1 quart water
2 tablespoons butter
Combine bread, hot milk, salt, brown sugar, cinnamon, butter, raisins, nuts, eggs, and vanilla. Turn into a buttered bowl that may be set
loosely in canner. Cover bowl firmly with aluminum foil. Place water, cooking rack, and bowl 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. 12 servings.
RICE PUDDING
1 quart milk 4 cups cooked rice
4 eggs, slightly beaten 1 teaspoon vanilla
2
⁄
3
cup sugar 2 cups water
1 teaspoon salt
Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stirring constantly. Add rice and vanilla. Pour into indi-
vidual custard cups and cover firmly with aluminum foil. Place water, cooking rack, and custard cups in canner. Close cover securely.
Place pressure regulator on vent pipe and COOK 3 MINUTES at 15 pounds pressure. Cool canner at once. Stir gently before chilling.
12-14 servings.
Fruit and Nut Rice Pudding: Substitute brown sugar for white and add 1 cup raisins or dates and 1 cup walnuts to above recipe.
BROWN BREAD
2 cups graham flour 1½ cups light molasses
2 cups corn meal 4 cups milk, sweet or sour
2 cups rye meal 2 cups raisins
2 teaspoons salt 3 quarts water
2 teaspoons soda
Mix all dry ingredients. Add molasses, milk, and raisins. Beat well. Pour into 6 buttered molds (pint size). Cover firmly with aluminum
foil. Place water, cooking rack, and molds in canner. Close cover securely. Allow steam to flow from vent pipe 20 minutes. Place pressure
regulator on vent pipe and COOK 25 MINUTES at 10 pounds pressure. Let pressure drop of its own accord.
WHITE FRUIT CAKE
1¼ cups canned pineapple tidbits 2 cups chopped walnuts
2
⁄
3
cup chopped citron ½ cup flour
2
⁄
3
cup shredded lemon peel 1 cup shortening
½ cup chopped candied cherries 1 cup sugar
¾ cup chopped dates 5 eggs
2
⁄
3
cup shredded orange peel 1½ cups flour
1 cup chopped dried apricots 1 teaspoon salt
½ cup chopped figs 1½ teaspoons baking powder
1½ cups white raisins ¼ cup pineapple juice
½ cup shredded coconut 3 quarts water
Drain pineapple, saving juice. Dredge fruits and nuts with ½ cup flour. Cream shortening and sugar. Add eggs, one at a time, beat-
ing mixture well after each addition. Sift flour, salt, and baking powder. Add alternately with pineapple juice. Pour over floured fruit
and nuts; mix until well blended. Pour into 5 buttered molds (pint size). Cover firmly with aluminum foil. Place water, cooking rack,
and molds in canner. Close cover securely. Allow steam to flow from vent pipe 20 minutes. Place pressure regulator on vent pipe and
COOK 60 MINUTES at 10 pounds pressure. Let pressure drop of its own accord.