EDITH ADAMS’

COOKING UNDER PRESSURE 49

CARAMEL CUSTARD

2 cups milk
Y% cup caramelized sugar
14 cup sugar
YZ teaspoon salt

4 eggs, slightly beaten

1 teaspoon vanilla

Scald milk and add sugars and salt.
Add slowly to slightly beaten eggs, stir-
ring constantly. Add vanilla. Pour into
individual custard cups. Cover well (see
directions at beginning of puddings). Put
1% cup water in cooker. Set custard cups
on rack. Use another rack and place on
top of custards. Set remaining custards
on top of second rack. Cook at 15 pounds
pressure for 3 minutes. Reduce pressure
quickly. Serves 6 to 8.

GRAHAM CRACKER CUSTARD

1% cups milk
1% cup graham cracker crumbs
2 eggs, slightly beaten
2 tablespoons brown sugar
i teaspoon salt
1% teaspoon vanilla
5 marshmallows

Scald milk and pour over crumbs.
Combine slightly-beaten eggs, brown sugar,
salt and vanilla. Add milk and crumbs
to mixture slowly, stirring constantly.
Pour into individual custard cups. Place
one marshmallow on top of each custard.
Cover well (see directions at beginning
of puddings). Put % cup water in cooker.
Set custard cups on rack. Use another
rack and place on top of custards. Set
remaining custards on top of second rack.
Cook at 15 pounds pressure for 3 minutes.
Reduce pressure quickly. Chill. Serve in
custard cups. Do not unmold. Serves 5.

LEMON SOUFFLE

1% cup sugar
2 tablespoons flour
Y%% teaspoon salt
1 tablespoon butter
Grated rind and juice of 1 lemon
2 egg yolks, beaten
3% cup milk
2 eggs whites, beaten

Cream butter and sugar. Add well-
beaten egg yolks, salt, lemon juice and
grated rind. Add flour and milk. Mix
well. Fold in beaten egg whites and pour
into a buttered bowl. Cover well (see
directions at the beginning of puddings).
Put % cup water in cooker. Cook at 15
pounds pressure for 15 minutes. Brown
top in oven if desired.

FLOATING BREAD PUDDING

4 slices dry bread, % inch thick
2 or 3 eggs
3% cups hot milk
4 teaspoon vanilla or 4% teaspoon nut-
meg
14 cup sugar
1% teaspoon salt
14 cup raisins
Butter bread and cut into serving size
square pieces. Beat the eggs only until
blended. Pour on the hot milk, stirring
constantly. Add sugar, flavoring and salt
and stir well. Pour into a greased baking
dish. Float the bread on top. Cover
well (see directions at the beginning of
puddings). Put % cup water in cooker.
Cook at 15 pounds pressure for 10
minutes.

CHOCOLATE BREAD PUDDING
1%4 square chocolate
2 cups cold milk
2 éggs, well beaten
14 teaspoon salt
¥%4 cup sugar
1% teaspoon vanilla
2 tablespoons butter
Y% cup dried bread cubes
Put chocolate in cold milk, heat, and
stir until the chocolate is melted. Beat
eggs, add salt, sugar and vanilla and add
to the hot chocolate-milk mixture. Grease
a pudding dish with butter. Add the
bread and fold in. Cover well (see direc-
tions at the beginning of puddings). Put
4 cup water in cooker. Set pudding on
rack and cook at 15 pounds pressure for
10 minutes.

RICE PUDDING

Cook 3% cup rice in 6 cups boiling
water in the bottom of the pressure
cooker at 15 pounds pressure for 5
minutes. Reduce pressure quickly. Sepa-
rate grains by pouring boiling water
through the grains in the strainer.

Custard
1 to 2 eggs
Y% cup sugar
YZ teaspoon salt
2 cups scalded milk
1%4Z teaspoon vanilla
¥% cup raisins
Beat egg slightly with a fork. Add
sugar and salt. Add milk gradually, stir-
ring constantly. Add rice slowly and
then vanilla. Pour into a greased heat-
resisting bowl that fits loosely in the
cooker. Sprinkle with nutmeg. Cover bowl
well (see directions at the beginning of
puddings). Put % cup water in the cook-
er and put the bowl on rack. Cook at 15
pounds pressure for 7 minutes.