Presto Pressure Canner and Cooker Instructions Manual page 35

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.
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.
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.
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.
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.
ENGLISH PLUM PUDDING
1 cup sifted all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon allspice
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ cup raisins
4 cups cubed dry bread
4 cups hot milk
½ teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
1 quart milk
4 eggs, slightly beaten
⁄ cup sugar
2
3
1 teaspoon salt
2 cups graham flour
2 cups corn meal
2 cups rye meal
2 teaspoons salt
2 teaspoons soda
1¼ cups canned pineapple tidbits
⁄ cup chopped citron
2
3
⁄ cup shredded lemon peel
2
3
½ cup chopped candied cherries
¾ cup chopped dates
⁄ cup shredded orange peel
2
3
1 cup chopped dried apricots
½ cup chopped figs
1½ cups white raisins
½ cup shredded coconut
½ cup currants
½ cup chopped nuts
1 egg
½ cup sugar
½ cup ground suet
⁄ cup milk
1
3
3 quarts water
BREAD PUDDING
1 cup raisins
1 cup chopped nuts
4 eggs
1 teaspoon vanilla
1 quart water
RICE PUDDING
4 cups cooked rice
1 teaspoon vanilla
2 cups water
BROWN BREAD
1½ cups light molasses
4 cups milk, sweet or sour
2 cups raisins
3 quarts water
WHITE FRUIT CAKE
2 cups chopped walnuts
½ cup flour
1 cup shortening
1 cup sugar
5 eggs
1½ cups flour
1 teaspoon salt
1½ teaspoons baking powder
¼ cup pineapple juice
3 quarts water
35