ae) EDITH ADAMS’ COOKING UNDER PRESSURE

DESSERTS

Directions For Puddings
In The Pressure Cooker

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Well-greased molds and covers assure easy removal of puddings.

Any type of pudding mold may be used. Suggested are metal, glass, earthenware,
tin cans, etc. Jelly glasses with their tight-fitting lids make good individual molds.

Fill molds only two-thirds full to allow for expansion.

Cover individual molds or large-size molds to prevent moisture from entering and
causing soggy puddings. Three thicknesses of wax paper, cooking parchment,
aluminum foil or jelly glass covers are good for this.

For a dry, brown top crust, place puddings under the broiler for a few minutes
to dry out the top.

If individual puddings are made from a fruit pudding recipe, steam (without
separate gauge on or valve down) for 10 minutes, then cook at 15 pounds pressure
for 20 minutes.

If large size puddings are made from a fruit pudding recipe, steam (without
separate gauge on or valve down) for 20 minutes and cook at 15 pounds pressure
for 60 minutes. :

For individual batter puddings made from ordinary recipe, steam (without separate
gauge on or valve down) for 10 minutes, then cook at 15 pounds pressure for 15
minutes.

For large-size batter puddings made from ordinary recipe, steam (without separate
gauge on or valve down) for 20 minutes and cook at 15 pounds pressure for 20 minutes.

For individual puddings allow 3 cups water in cooker to provide moisture for
steaming. For large size puddings allow 5 cups water in cooker to provide moisture
for steaming.

In steamed puddings, the secret is to keep the steaming constant and steady over
a medium low fire. Be sure to provide plenty of water for steaming so that the cooker
will not go dry during the steaming. A good, steady stream of steam is necessary
to have the puddings rise and be light. If steaming stops, the resultant pudding will
be sad, heavy and indigestible.

All puddings are placed on the rack. The water in the cooker should NOT touch
the pudding mold. When 5 cups of water are put in the cooker, it may therefore be
necessary to raise the rack up higher by placing something under it. If the water
comes around the pudding mold, the part covered will be heavy and soggy.

VANILLA CUSTARD Recipe. Dissolve candy in scalded milk.
2 cups milk Serve chilled with Chocolate Sauce.
2 eggs

Chocolate Custard:

Melt 1 square chocolate and add 2
tablespoons sugar and 2 _ tablespoons
boiling water. Stir well, and add to milk.
Follow directions for Vanilla Custard.

Y% cup sugar

Y% teaspoon salt

4 teaspoon vanilla

Scald milk. Combine slightly beaten
eggs, sugar and salt. Add milk slowly,
stirring constantly. Add vanilla. Pour Coconut Custard:
into individual custard cups. Cover well Sprinkle 1 tablespoon coconut over top
(see directions at beginning of pudding). of each custard before cooking.
Put % cup water in cooker. Set custard

Coffee Custard:

cups on rack. Use another rack and a ehcagt ai Pb pe eae se oa
place on top of custards. Set remaining aut sai neal re, 8 piles
one of the cups of milk. Proceed as in

custards on top of second rack. Cook at Vine c 4

15 pounds pressure for 3 minutes. Re- SRA: Ao URAEe

duce pressure quickly. Chill. Serves 6. Honey Custard:

VARIATIONS: Substitute % cup honey for the sugar,

Candy Can Custard: add % teaspoon cinnamon and use 3 eggs
Substitute % cup ground candy canes’ instead of 2. Proceed as in Vanilla Cus-

for the sugar in the Vanilla Custard tard.