Fruits &
Vegetables
Compote of Dried Fruits
1 lb. (about 2
1
⁄
2
cups) dried fruits
(prunes, peaches, apricots, apples)
2 cups water
1 tbsp. cornstarch
1
⁄
2
cup sugar
Pinch salt
Juice and grated peel of 1 lemon
Put your favorite assortment of dried
fruits in cooker and add water. Cover,
place over high heat until pressure
gauge reaches 15 lbs. Reduce heat
and cook for 10 minutes at 15
pounds pressure. Reduce pressure
instantly. Transfer fruit to a serving
dish using a slotted spoon. Mix
cornstarch with 1 tbsp. water and stir
into cooker. Add sugar, salt, lemon
juice and lemon peel. Cook, stirring,
until sauce is clear and thickened.
Pour over fruit. Serves 6
Acorn Squash
2 acorn squash
4 tablespoons butter or margarine
4 tablespoons brown sugar
1 teaspoon salt
1
⁄
4
teaspoon pepper
Juice of
1
⁄
2
lemon
Wash squash; cut in half length-
wise and discard pith and seeds. Fill
hollows with butter and brown sugar;
season with salt, pepper and lemon
juice. Pour 2 cups water into cooker
and place squash halves, cut side up,
on rack in cooker. Cover, place over
high heat until pressure gauge reaches
15 lbs. Reduce heat and cook 6
minutes (or cook at 10 lbs. for 8
minutes). Serves 4
NOTE: The cooking time for acorn
squash will vary according to its size
and maturity.
Desserts
In steaming breads and puddings,
u
se molds large enough to allow for
expansion. Coffee cans are good. Fill
no more than
2
⁄
3
full.
Chocolate Bread Pudding
1
1
⁄
2
squares chocolate
2 cups cold milk
2 well-beaten eggs
1
⁄
2
tsp. salt
2
⁄
3
cup sugar
1
⁄
2
tsp. vanilla
2 tbsp. butter or margarine
1
⁄
2
cup bread crumbs
Add grated chocolate to cold milk
and heat until chocolate is melted.
Add salt, sugar and vanilla to beaten
eggs; mix until well blended. Add to
hot chocolate mixture. Melt butter in
pan. Put bread crumbs in buttered
pan and stir until crumbs are well
coated. Add chocolate mixture and
mix with bread crumbs. Place pan on
rack in cooker. Cover and cook for
10 minutes at 10 pounds pressure.
Boston Brown Bread
2
cups graham flour
1 cup cornmeal
1 tsp. salt
1 tsp. soda
1
⁄
2
cup molasses
1
1
⁄
2
to 2 cups buttermilk
1
⁄
4
cup shortening (melted)
3
⁄
4
cup seeded raisins
Measure and sift dry ingredients.
Mix molasses and buttermilk until
well blended, then add shortening.
Add liquid to dry ingredients, mixing
quickly. When well mixed, add
raisins and mix just enough to
distribute raisins. Put into greased
molds, filling about
2
⁄
3
full. Place
greased covers on, having some
punctured to allow escape of steam.
Place molds on rack in cooker with 3
or 4 cups of water. Cover cooker,
leaving selective Pressure Regulator
Weight off. Steam for about 15
minutes. Replace selective Pressure
Regulator Weight on Vent Pipe and
cook one hour at 15 pounds pres-
sure. Release steam at once. Place
bread in the oven for a few minutes
to dry the outside.
16
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