Pressure

Make full use of that pressure saucepan of yours.

Your favorite boiled or steamed

pudding can be made in one-third the time when cooked under pressure, and its moist, ©
flavorful goodness should be enriched with ROGERS’ GOLDEN SYRUP.

INGREDIENTS

Chilled Rhubarb, Orange Compote

Cut young, unpeeled rhubarb
stalks into l-inch pieces. Place in
well greased baking dish to fit cook-
er. Pour mixture of sugar and
ROGERS’ GOLDEN SYRUP over fruif.
Put 3 cup of water in cooker, and
set baking dish on rack. Cook 2
minutes at 15 pounds pressure.
Reduce pressure quickly, and while
fruit is still hot, cover with diced
oranges. Chill well before serving.
Serves 8.

Spicy Pudding

Sift flour with salt, soda and

spices. Mix raisins well with dry

ingredients. Combine brown sugar
with ROGERS’ GOLDEN SYRUP;
gradually add dry ingredients, and
moisten with sufficient milk to make
medium-stiff batter. Fill well greased
molds 34 full, and cover securely.

Put 2 cups water in cooker. Place
molds on rack. Steam with pressure
valve open, for 15 minutes; then
cook 15 minutes at 15 pounds pres-
sure. Serve with Hot Caramel Sauce.

2 pounds rhubarb
Ya cup granulated sugar
Ya cup ROGERS’
GOLDEN SYRUP
4 oranges, peeled and

diced

1Y2 cups all-purpose flour
Yq teaspoon salt
1 teaspoon soda
Yo teaspoon nutmeg
I teaspoon cinnamon
Yq cup raisins
Yo cup ROGERS’
GOLDEN SYRUP
V4 cup brown sugar
Milk, to make medium-
stiff batter

25