Jellied spiced black cher

Yield: 100 Servings

Measure Ingredient
1 gallon WATER; BOILING
1 quart WATER; COLD
4 pounds LETTUCE FRESH
12⅞ pounds PIE FIL CHERRY #10
3 pounds DSRT PWD CHERRY #2 1/2

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD M-G-1.

2. DISSOLVE GELATIN IN BOILING WATER; ADD CANNED, DARK SWEET PITTED CHERRIES

AND JUICE.

3. ADD COLD WATER; MIX WELL.

4. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.

5. CHILL UNTIL SLIGHTLY THICKENED. STIR.

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: IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02801

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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