Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3 quarts | WATER; BOILING |
| 1¼ gallon | WATER; COLD |
| 2½ pounds | ORANGES FRESH |
| 2 pounds | CELERY FRESH |
| 3¾ pounds | CRANBERRY SAUCE; #10 |
| 4 pounds | LETTUCE FRESH |
| 1¾ pounds | SUGAR; GRANULATED 10 LB |
| 3 pounds | DSRT PWD ORANGE #2 1/2 |
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE SALAD FRUITS AND VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1.
2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.
3. ADD COLD WATER; MIX WELL.
4. POUR ABOUT 3 QT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.
5. QUARTER ORANGES; REMOVE SEEDS. DO NOT PEEL.
6. GRIND ORANGES.
7. COMBINE CRANBERRIES, GROUND ORANGES, CELERY AND SUGAR. MIX WELL.
8. ADD ABOUT 2 QT CRANBERRY MIXTURE TO GELATIN IN EACH PAN; STIR TO DISTRIBUTE EVENLY.
9. CHILL UNTIL FIRM. CUT 5 BY 7.
10. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 1, 3 LB 15 OZ FRESH CRANBERRIES A.P. WILL YIELD 3 LB 12 OZ CRANBERRIES; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB FINELY CHOPPED CELERY; 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 2. IN STEP 2, DESSERT POWDER, GELATIN, RASPBERRY, MAY BE USED.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
Recipe Number: M02300
SERVING SIZE: 1 SQUARE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .