Recipe - Cherry Sauce (For Meat)

1 One half qt WATER
1 One half qt BEEF TRIMMINGS
6 7/16 pound
One fourth cup BUTTER PRINT SURE
3 pound LEMON FRESH
1 cup STARCH EDIBLE CORN
1 One half qt SUGAR; GRANULATED 10 LB
1 teaspoon IMITATION LEMON FLAVOR

1. DRAIN CHEERIES; RESERVE JUICE FOR USE IN STEP 3; CHERRIES FOR USE IN
STEP

4.

2. COMBINE CORNSTARCH AND SUGAR; ADD WATER; STIR UNTIL SMOOTH.

3. ADD WATER TO RESERVE JUICE TO MAKE 1 One half QT. BRING TO BOIL; ADD
CORNSTARCHSUGAR MIXTURE; STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL
THICK
AND CLEAR. REMOVE FROM HEAT.

4. ADD CHEERIES; BUTTER OR MARGARINE, FOOD COLORING AND LEMON JUICE;MIX
WELL.

5. SERVE HOT OR COLD.

NOTE: IN STEP 4, 12 OZ LEMON A.P. (3 LEMONS) WILL YIELD One half CUP JUICE.

Recipe Number: O00300

SERVING SIZE: 3 TABLESPO

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