Recipe - Raisin Sauce For Ham

3 qt WATER
1 qt WATER; COLD
1 One half qt RAISINS #10
2 LEMON FRESH
1 cup STARCH EDIBLE CORN
1 qt SUGAR; BROWN, 2 LB
1 teaspoon CINNAMON GROUND 1 LB CN
One half teaspoon CLOVES GROUND
2 teaspoon SALT TABLE 5LB

1. COMBINE BROWN SUGAR AND WATER; STIR UNTIL DISSOLVED.

2. ADD RAISINS; BRING TO A SLOW BOIL.

3. BLEND CORNSTARCH AND COLD WATER TO A SMOOTH PASTE. ADD SALT, CINNAMON
AND
CLOVES.

4. SLOWLY ADD CORNSTARCH MIXTURE TO BOILING RAISIN MIXTURE; STIRRING
CONSTANTLY.

5. BRING COMBINED MIXTURE TO A BOIL, COOK 5 MINUTES OR UNTIL MIXTURE IS
THICK
AND CLEAR, STIRRING CONSTANTLY.

6. REMOVE FROM HEAT.

7. ADD LEMON JUICE; STIR WELL. SERVE HOT.

NOTE: IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.

Recipe Number: O01000

SERVING SIZE: 3 TB

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