Recipe - Fruit Gelatin

1 One half ga WATER; BOILING
1 One half ga WATER & RESERVED JUICE
2 cn PEACHES HALVES #2 1/2
4 One half pound DSRT PWD STRAWBERRY

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN
:

1. DRAIN FRUIT; RESERVE JUICE FOR USE IN STEP 3 AND FRUIT FOR USE IN STEP
5.

2. DISSOLVE GELATIN IN BOILING WATER.

3. ADD JUICE AND WATER; STIR TO MIX WELL.

4. POUR ABOUT 1 GAL INTO EACH PAN. CHILL UNTIL SLIGHTLY THICKENED.

5. FOLD AN EQUAL QUANTITY OF FRUIT INTO GELATIN IN EACH PAN. CHILL UNTIL
FIRM.

Recipe Number: J00700

SERVING SIZE: 2/3 CUP

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