Recipe - Creamy Fruit Dressing

6 tablespoon WATER
8 EGGS SHELL
2 cup JUICE ORANGE 32 OZ FZ
1 cup LEMON FRESH
2 cup JUICE; PINEAPPLE #3
2 One half ounce STARCH EDIBLE CORN
1 pound SUGAR; GRANULATED 10 LB

1. COMBINE CORNSTARCH AND WATER TO FORM A SMOOTH PASTE.

2. ADD EGGS; MIX WELL. SET UP ASIDE FOR USE IN STEP 4.

3. COMBINE JUICES, SALT, AND SUGAR. HEAT TO BOILING POINT.

4. ADD GRADUALLY TO EGG MIXTURE, STIRRING CONSTANTLY.

5. COOK 5 MINUTES OR UNTIL THICKENED. DO NOT BOIL.

6. COOL, COVER; REFRIGERATE UNTIL READY TO SERVE.

7. STIR WELL BEFORE USING.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 3, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP
JUICE.

NOTE: 2. IN STEP 3, One fourth CUP FROZEN (3 PLUS 1) CONCENTRATED LEMON JUICE
PLUS Three fourths CUP WATER WILL YIELD 1 CUP LEMON JUICE.

NOTE: 3. IN STEP 3, 1/832 OZ CN FROZEN (3 PLUS 1) CONCENTRATED ORANGE
JUICE PLUS 1 One half CUPS WATER WILL YIELD 2 CUPS ORANGE JUICE.

Recipe Number: M05600

SERVING SIZE: One half CUP

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