Recipe - Cherry Sauce

2 One half qt WATER & RESERVED JUICE
6 7/16 pound
4 ounce BUTTER PRINT SURE
1 1/8 cup STARCH EDIBLE CORN
1 pound SUGAR; GRANULATED 10 LB
1 teaspoon IMITATION LEMON FLAVOR
1 teaspoon FLAVORING MAPLE
1 teaspoon SALT TABLE 5LB

1. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL; MIX AT LOW SPEED UNTIL
WELL BLENDED. DO NOT WHIP.

2. DRAIN CHERRIES; RESERVED JUICE FOR USE IN STEP 3. CHOP CHERRIES; SET
ASIDE FOR USE IN STEP 4.

3. ADD LIQUID GRADUALLY TO DRY MIXTURE WHILE MIXING AT LOW SPEED; SCRAPE
DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH.

4. FOLD CHERRIES, BUTTER OR MARGARINE, ALMOND FLAVORING AND FOOD COLORING
CAREFULLY INTO MIXTURE.

NOTE: 1. IN STEP 1, 5 OZ (1 CUP) CORNSTARCH MAY BE USED FOR
PREGELATINIZED
STARCH. COMBINE SUGAR, CORNSTARCH AND SALT. SLOWLY BLEND RESERVED JUICE AND
COLD WATER INTO CORNSTARCH MIXTURE; BRING TO A BOIL. COOK 5 MINUTES OR
UNTIL
THICK AND CLEAR; REMOVE FROM HEAT. FOLLOW STEP 4.

NOTE: 2. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR PLAIN CAKE
SQUARES.

Recipe Number: K00400

SERVING SIZE: 2 One half TB (

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