Recipe - Applesauce Crisp

1 One fourth qt WATER; WARM
3 pound BUTTER PRINT SURE
4 ounce BUTTER PRINT SURE
10 1/8 pound APPLE SAUCE #10
1 pound RAISINS #10
6 ounce LEMON FRESH
5 ounce STARCH EDIBLE CORN
2 pound CEREAL ROLLED OAT
5 pound FLOUR GEN PURPOSE 10LB
2 pound SUGAR; GRANULATED 10 LB
4 pound SUGAR; BROWN, 2 LB
1 tablespoon NUTMEG GROUND
2 tablespoon CINNAMON GROUND 1 LB CN
2 One fourth teaspoon SALT TABLE 5LB
2 One fourth teaspoon SALT TABLE 5LB

PAN: 18 BY 26 SHEET PAN TEMPERATURE: 375 F. OVEN

1. MIX STARCH, SUGAR, CINNAMON, NUTMEG, AND SALT TOGETHER IN MIXER
BOWL. BLEND WELL.

2. ADD WATER AND BUTTER OR MARGARINE. MIX WELL.

3. ADD APPLESAUCE, RAISINS, AND LEMON JUICE. BLEND THOROUGHLY. SET
ASIDE FOR USE IN STEP 6.

4. COMBINE FLOUR, ROLLED OATS, SALT, BROWNED SUGAR, AND BUTTER OR
MARGARINE; MIX UNTIL CRUMBLY.

5. PLACE 2 One fourth QT CRUMB MIXTURE IN EACH GREASED PAN; SPREAD EVENLY OVER
BOTTOM OF PAN.

6. SPREAD AN EQUAL QUANTITY OF APPLESAUCE MIXTURE IN EACH PAN.

7. SPRINKLE REMAINING CRUMB MIXTURE (ABOUT 3 QT) OVER APPLESAUCE
MIXTURE IN EACH PAN.

8. BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED.

9. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA.

NOTE: 1. 5 OZ (1 CUP) CORNSTARCH MAY BE SUBSTITUTED FOR PREGELANTIZED
STARCH. OMIT STEPS 1 AND 2. COMBINE CORNSTARCH WITH 2 LB (4 One half CUPS)
GRANULATED SUGAR AND 1 One fourth QT COOL WATER; STIR UNTIL SMOOTH. HEAT TO
BOILING; REDUCE HEAT; COOK UNTIL THICK AND CLEAR. REMOVE FROM HEAT.
ADD 4 OZ (One half CUP) BUTTER OR MARGARINE, 2 TBSP GROUND CINNAMON, 1 TBSP
GROUND NUTMEG, AND 2 One fourth TSP SALT. MIX WELL. FOLLOW STEPS 3 THROUGH 9.

NOTE: 2. IN STEP 3, 6 OZ LEMONS A.P. (1 One half LEMONS) WILL YIELD 1/4
CUP JUICE.

NOTE: 3. IN STEP 3, 1 1/2NO. 2 One half CN CANNED INSTANT APPLESAUCE MAY
BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: J00200

SERVING SIZE: 1 SQUARE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.