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BREAD PUDDING
4 cups cubed dry bread
4 cups hot milk
½ teaspoon salt
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter
1 cup raisins
1 cup chopped nuts
4 eggs
1 teaspoon vanilla
1 quart water
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 rmly 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.
BROWN BREAD
2 cups graham our
2 cups corn meal
2 cups rye meal
2 teaspoons salt
2 teaspoons baking soda
1½ cups light molasses
4 cups milk, sweet or sour
2 cups raisins
3 quarts water
Mix all dry ingredients. Add molasses, milk, and raisins. Beat well. Pour into 6 buttered molds (pint size). Cover rmly with aluminum
foil. Place water, cooking rack, and molds in canner. Close cover securely. Allow steam to ow 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.
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