Recipe - Jellied Orange Salad

1 ga WATER; BOILING
2 qt WATER; COLD
6 pound ORANGES FRESH
6 13/16 pound PINEAPPLE CHUNK #10
1 qt JUICE ORANGE 32 OZ FZ
4 pound LETTUCE FRESH
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 FRUIT AND LETTUCE AS DIRECTED ON RECIPE
NO. MG0100.

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

3. ADD COLD WATER, ORANGE JUICE, AND PINEAPPLE UNDRAINED.

4. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY
THICKENED.

5. ADD EQUAL AMOUNTS OF PINEAPPLES, AND ORANGES TO GELATIN MIXTURE IN
EACH PAN; STIR TO DISTRIBUTE EVENLY.

6. CHILL UNTIL FIRM. CUT 5 BY 7.

7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER;
REFRIGERATE UNTIL READY TO SERVE.
NOTE: 8 LB 7 OZ FRESH ORANGES A.P. WILL YIELD 6 LB PEELED ORANGES.
4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

Recipe Number: M02501

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.