EDITH ADAMS’

COOKING UNDER PRESSURE 47

TWO-MINUTE CRANBERRY
SAUCE

4 cups cranberries
1% to 2 cups sugar
2 cups water
Put sugar and water in bottom of pressure
cooker and bring to the boil. Add cran-
berries. Cook at 15 pounds pressure for 2
minutes.

FIG PICKLES

1 pound dried figs
1% cups sugar
4 cup vinegar
1 teaspoon whole allspice
1 tablespoon stick cinnamon
1 teaspoon whole cloves
1 cup water

Combine all ingredients and cook at 15
pounds pressure for 5 minutes. Other dried
fruits may be substituted for figs.

ROYAL SPICED FIGS

15 dried figs

30 whole cloves

1 cup grape juice

1 cup apple juice or cider
1 cup sugar

2 4-inch sticks cinnamon
1 teaspoon allspice

Stick 2 cloves in each fig. Put all the
ingredients into the pressure cooker and
cook at 15 pounds pressure for 5 minutes.
Chill. Serve in a large glass dish. Serve
with chilled soft custard.

BAKED PEACHES

6 peaches

4 tablespoons honey

2 tablespoons butter

2 teaspoons lemon juice
YZ teaspoon nutmeg

Peel fruit, cut in halves and remove
stones. Place in an oven-proof baking dish
that fits the cooker. Place the peaches cut
side up. Put 1 teaspoon honey, %4 teaspoon
butter and a few drops of lemon juice into
each cavity. Sprinkle with nutmeg. Put %
cup water in cooker. Cook at 15 pounds
pressure for 3 minutes.

STEWED DRIED PEACHES

1 cup dried peaches

1 lemon sliced

4 tablespoons corn syrup
114 cups water

Combine ingredients in pressure cooker.
Cook at 15 pounds pressure for 5 to 10
minutes depending on how thoroughly dried
the peaches are.

BAKED PEARS
6 medium-sized ripe pears
14 cup water
3 tablespoons sugar
4 teaspoon ginger
Wash pears, leave whole or remove cores
as desired. Place in cooker and add water.
Cook at 15 pounds pressure for 4 minutes
for whole pears and 2 minutes for halves.
Reduce pressure quickly. Stir in sugar and
spice and serve.

MINTED PRUNES
2% cups prunes (soaked, 1 hour)
3 cups liquid from prunes
¥% cup cider vinegar
1 cup brown sugar, packed
14 teaspoon cinnamon
1% teaspoon salt
1 teaspoon mint, chopped
Combine all ingredients except seasonings.
Cook at 15 pounds pressure for 5'to 10
minutes depending on the degree of dryness
of prunes. Reduce pressure quickly. Add
seasonings and allow prunes to cool in liquid.
Serve cold with meats.

RHUBARB SAUCE
6 cups cut rhubarb

lg teaspoon salt

34 cup sugar

14 cup water

Put rhubarb, salt and water in pressure
cooker and cook at 15 pounds pressure for
1 minute. Reduce pressure and add sugar.
Adding the sugar after the rhubarb is cooked
results in less need for sugar.

RHUBARB AND ORANGE
COMPOTE
2 pounds rhubarb
14 cup sugar
4 cup honey
4 oranges, peeled and diced
Cut rhubarb into l-inch pieces without
removing skin. Place in an oven-proof dish
to fit the cooker. Put sugar and honey over.
Put % cup water in cooker. Cook at 15
pounds pressure for 2 minutes. Reduce pres-
sure quickly. While still hot, pour over the
prepared oranges. Chill thoroughly. Serves
8 generously. :

ORANGE MARMALADE
2 cups thinly sliced unpeeled oranges
(each piece cut into sixths or
smaller)
1% cup lemon slices prepared similar
to oranges
3 cups water —

Put all ingredients above into pressure
cooker and cook at 15 pounds pressure
for 5 minutes. Reduce pressure quickly.
Add 3 cups sugar. Boil marmalade brisk-
ly without cover about 20 minutes. Pour
into sterilized jars and seal with paraffin.