Recipe - Pineapple Filling (Cornst

Three fourths cup WATER; COOL
One fourth cup BUTTER PRINT SURE
6 13/16 pound PINEAPPLE CHUNK #10
Three fourths cup STARCH EDIBLE CORN
Three fourths pound SUGAR; GRANULATED 10 LB
One half teaspoon SALT TABLE 5LB

1. ADD SUGAR AND SALT TO PINEAPPLE AND BUTTER OR MARGARINE.

2. DISSOLVE CORNSTARCH IN COOL WATER; ADD TO HOT PINEAPPLE MIXTURE
WHILE STIRRING; BRING TO A BOIL; COOK UNTIL THICK AND CLEAR.

3. COOL SLIGHTLY BEFORE USING.

NOTE: 1. THIS FILLING MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS.
SEE RECIPE CARD DG7, GUIDE FOR SWEET DOUGH MAKEUP. IN STEP 1, IF FILLING
IS TO BE COOKED IN SWEET DOUGH PRODUCT, MELT BUTTER OR MARGARINE; COMBINE
WITH PINEAPPLE. DO NOT HEAT. ADD REMAINING INGREDIENTS. OMIT STEP 4.

NOTE: 2. FOR CAKES USE 3 QUARTS PER SHEET CAKE OR 2 CUPS PER 9INCH
LAYER CAKE.

Recipe Number: G03701

SERVING SIZE: One fourth CUP

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