Jellied orange salad

Yield: 100 Servings

Measure Ingredient
1 gallon WATER; BOILING
2 quarts WATER; COLD
6 pounds ORANGES FRESH
6 13/16 pounds PINEAPPLE CHUNK #10
1 quart JUICE ORANGE 32 OZ FZ
4 pounds LETTUCE FRESH
3 pounds DSRT PWD ORANGE #2 1/2

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE SALAD FRUIT AND LETTUCE AS DIRECTED ON RECIPE NO. MG0100.

2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

3. ADD COLD WATER, ORANGE JUICE, AND PINEAPPLE UNDRAINED.

4. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

5. ADD EQUAL AMOUNTS OF PINEAPPLES, AND ORANGES TO GELATIN MIXTURE IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

6. CHILL UNTIL FIRM. CUT 5 BY 7.

7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 8 LB 7 OZ FRESH ORANGES A.P. WILL YIELD 6 LB PEELED ORANGES.

4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02501

SERVING SIZE: 1 SQUARE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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