Recipe - Pineapple Sauce (For Ham)

3 qt WATER; BOILING
1 qt WATER; COLD
2 cup BUTTER PRINT SURE
6 13/16 pound PINEAPPLE CHUNK #10
3 LEMON FRESH
1 Three fourths cup STARCH EDIBLE CORN
2 Three fourths qt SUGAR; GRANULATED 10 LB
1 teaspoon NUTMEG GROUND
1 teaspoon SALT TABLE 5LB

1. ADD SUGAR AND SALT TO WATER; STIR UNTIL DISSOLVED.

2. BLEND CORNSTARCH AND COLD WATER TO MAKE A SMOOTH PASTE. ADD PASTE TO
HOT
WATER, STIRRING CONSTANTLY; COOK 10 MINUTES OR UNTIL THICK AND CLEAR,
STIRRING CONSTANTLY.

3. ADD BUTTER OR MARGARINE, PINEAPPLE, NUTMEG, LEMON JUICE, AND RIND; MIX;
ALLOW TO RETURN TO BOILING POINT.

4. SERVE HOT.

NOTE: IN STEP 3, 12 OZ LEMONS A.P. (3 LEMONS) WILL YIELD One half CUP JUICE.

Recipe Number: O00900

SERVING SIZE: 3 2/3 TABL

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