Recipe - Breakfast Toppings

6 ounce LEMON RIND
3 One fourth qt BOILING JUICE & WATER
3 One fourth qt JUICE RESERVED
12 ounce BUTTER PRINT SURE
6 pound BLUEBERRY #10
6 7/8 pound PINEAPPLE CRUSHED #10
6 pound STRAWBERRIES FZ
1/3 pound STARCH EDIBLE #10
2 13/16 pound SUGAR; GRANULATED 10 LB
1 One half tablespoon SALT TABLE 5LB

NOTE: THREE TYPES OF TOPPINGS CAN BE MADE BY USING THIS RECIPE.

1. PINEAPPLE 2. STRAWBERRY 3. BLUEBERRY
RECIPE STEPS

1. COMBINE SUGAR
UNTIL WELL BLENDED. DO NOT WHIP.

2. DRAIN DESIRED FRUIT; SAVE RESERVE JUICE FOR USE IN STEP 3 AND
DESIRED FRUIT FOR USE IN STEP 4.

3. ADD LIQUIDS GRADUALLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE
DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH.

4. ADD DESIRED FRUIT
MIX WELL.
NOTE

1. IN STEP 1
STARCH. COMBINE SUGAR
TO A BOIL; COOK 5 MINUTES OR UNTIL THICK AND CLEAR; REMOVE FROM HEAT.
FOLLOW STEPS 3 AND 4.

Recipe Number: S00118

SERVING SIZE: 2 OZ.

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