How willingly then should we part with our sins for Christ, and do our duty to Him! O that we could in our measures part as willingly with our lusts, as He did with His blood! He parted with His blood when He needed not, and shall not we with our sins, when we ought to do so, for our own safety, as well as for His glory. Since Christ came to redeem us from the slavery of the devil, and strike off the chains of captivity, He that will remain in them, when Christ with so much pains and affection hath shed His blood to unloose them, prefers the devil and sin before a Savior.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Dairy			100	Servings

INGREDIENTS

1 3/4	c	WATER; WARM
3 1/2	oz	MILK; DRY NON-FAT L HEAT
3	lb	CARROTS FRESH
10	lb	CABBAGE WHITE FRESH
12	oz	SUGAR; GRANULATED 10 LB
2	ts	PEPPER BLACK 1 LB CN
1	qt	SALAD DRESSING #2 1/2
2	tb	MUSTARD PREP. 1 LB JAR
1	c	VINEGAR CIDER
1	oz	SALT TABLE 5LB

INSTRUCTIONS

1.  TRIM, WASH, AND PREPARE CABBAGE AND CARROTS AS DIRECTED ON RECIPE CARD
M00001.
2.  RECONSTITUTE MILK; ADD SALAD DRESSING, PEPPER, MUSTARD, SALT, AND
SUGAR,
MIX WELL.
3.  ADD VINEGAR GRADUALLY, BLEND WELL.
4.  COMBINE FINELY SHREDDED CABBAGE AND FINELY SHREDDED CARROTS.  POUR
DRESSING OVER CABBAGE AND CARROTS; TOSS LIGHTLY UNTIL WELL MIXED.
5.  COVER; REFRIGERATE UNTIL READY OT SERVE.
NOTE:  1.  IN STEP 1, 12 LB 8 OZ A.P. CABBAGE A.P. WILL YIELD 10 LB FINELY
SHREDDED CABBAGE.
NOTE:  2.  IN STEP 1, 3 LB 11 OZ CARROT A.P. WILL YIELD 3 LB FINELY
SHREDDED
CARROTS.
Recipe Number: M00902
SERVING SIZE: 1/2 CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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