Recipe - Cucumber Onion And Sour

2 pound BACON;SLICED FZ
15 pound CUCUMBERS FRESH
3 pound ONIONS DRY
4 ounce SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
2 cup VINEGAR CIDER
2 tablespoon SALT TABLE 5LB

1. WASH AND SLICE CUCUMBERS AND ONIONS PAPERTHIN. USE SLICING MACHINE, IF
POSSIBLE.

2. COOK BACON UNTIL CRISP; DRAIN OFF FAT.

3. COMBINE SOUR CREAM, VINEGAR, SUGAR, SALT AND PEPPER. STIR IN CUCUMBERS,
ONIONS AND BACON.

4. COVER; REFRIGERATE 2 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP
REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 15 LB 12 OZ FRESH CUCUMBERS A.P. WILL YIELD 15 LB
SLICED, UNPARED CUCUMBERS.

NOTE: 2. IN STEP 3, SOUR CREAM SAUCE MIX MAY BE USED. MIX ACCORDING TO
INSTRUCTIONS ON CONTAINER.

Recipe Number: M01601

SERVING SIZE: One half CUP (4

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