Recipe - Jellied Spiced Peach Sala

1 qt WATER
1 ga WATER; COLD
2 cn PEACHES HALVES #2 1/2
4 pound LETTUCE FRESH
3 pound DSRT PWD CHERRY #2 1/2
1 teaspoon NUTMEG GROUND
1 tablespoon CINNAMON GROUND 1 LB CN
One half teaspoon CLOVES GROUND

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

1. TRIM, WASH, AND PREPARE LETTUCE AS DIRECTED ON RECIPE CARD
MGUIDELINES.

2. COMBINE CANNED PEACES, QUARTERS OR SLICES, UNDRAINED; CINNAMON,
NUTMEG, A
CLOVES.

3. HEAT TO BOILING; REDUCE HEAT; SIMMER 5 MINUTES. REMOVE FORM HEAT.

4. DISSOLVE GELATIN IN HOT CHERRY MIXTURE.

5. ADD COLD WATER; MIX WELL.

6. POUR ABOUT 1 GAL MIXTURE INTO EACH PAN.

7. CHILL UNTIL SLIGHTLY THICKENED. STIR.

8. CHILL UNTIL FIRM. CUT 5 BY 7.

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

NOTE: IN STEP 1, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

Recipe Number: M02802

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.