Recipe - Jellied Cranberry And Orange

3 qt WATER; BOILING
1 One fourth ga WATER; COLD
2 One half pound ORANGES FRESH
2 pound CELERY FRESH
3 Three fourths pound CRANBERRY SAUCE; #10
4 pound LETTUCE FRESH
1 Three fourths pound SUGAR; GRANULATED 10 LB
3 pound DSRT PWD ORANGE #2 1/2

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

1. TRIM, WASH, AND PREPARE SALAD FRUITS AND VEGETABLES AS DIRECTED ON
RECIPE CARD MG1.

2. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

3. ADD COLD WATER; MIX WELL.

4. POUR ABOUT 3 QT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY
THICKENED.

5. QUARTER ORANGES; REMOVE SEEDS. DO NOT PEEL.

6. GRIND ORANGES.

7. COMBINE CRANBERRIES, GROUND ORANGES, CELERY AND SUGAR. MIX WELL.

8. ADD ABOUT 2 QT CRANBERRY MIXTURE TO GELATIN IN EACH PAN; STIR TO
DISTRIBUTE EVENLY.

9. CHILL UNTIL FIRM. CUT 5 BY 7.

10. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER;
REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1, 3 LB 15 OZ FRESH CRANBERRIES A.P. WILL YIELD 3 LB
12 OZ CRANBERRIES; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB FINELY
CHOPPED CELERY; 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

NOTE: 2. IN STEP 2, DESSERT POWDER, GELATIN, RASPBERRY, MAY BE USED.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A25.
Recipe Number: M02300

SERVING SIZE: 1 SQUARE

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