Recipe - Cherry Filling

3 cup JUICE; CHERRY RESERVED
6 7/16 pound
5 ounce STARCH EDIBLE CORN
3 pound SUGAR; GRANULATED 10 LB
1 teaspoon IMITATION LEMON FLAVOR

1. DRAIN CHERRIES. DISSOLVE CORNSTARCH IN JUICE. SET ASIDE FOR
USE IN STEP 3.

2. MASH CHERRIES; COMBINE WITH SUGAR, AND FOOD COLORING.
BRING TO A FULL BOIL. REDUCE HEAT AND SIMMER 10 MINUTES, STIRRING
CONSTANTLY TO PREVENT BURNING.

3. ADD JUICE AND CORNSTARCH MIXTURE TO CHERRIES WHILE STIRRING.
COOK STIRRING CONSTANTLY UNTIL THICKENED. REMOVE FROM HEAT; COOL
BEFORE USING.

NOTE: THIS FILLING MAY BE USED IN A VARIETY OF SWEET DOUGH PRODUCTS.
SEE RECIPE NO. DG7, GUIDE FOR SWEET DOUGH MAKEUP.

Recipe Number: D04100

SERVING SIZE: 2 TABLESPO

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