Name: Fruit Gelatin
Ingredients: 1 1/2 ga WATER; BOILING; 1 1/2 ga WATER & RESERVED JUICE; 2 cn PEACHES HALVES #2 1/2; 4 1/2 lb DSRT PWD STRAWBERRY

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

1 1/2	ga	WATER; BOILING
1 1/2	ga	WATER & RESERVED JUICE
2	cn	PEACHES HALVES #2 1/2
4 1/2	lb	DSRT PWD STRAWBERRY

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
  :
1.  DRAIN FRUIT; RESERVE JUICE FOR USE IN STEP 3 AND FRUIT FOR USE IN STEP
5.
2.  DISSOLVE GELATIN IN BOILING WATER.
3.  ADD JUICE AND WATER; STIR TO MIX WELL.
4.  POUR ABOUT 1 GAL INTO EACH PAN. CHILL UNTIL SLIGHTLY THICKENED.
5.  FOLD AN EQUAL QUANTITY OF FRUIT INTO GELATIN IN EACH PAN. CHILL UNTIL
FIRM.
Recipe Number: J00700
SERVING SIZE: 2/3 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“I don’t know why some people change churches; what difference does it make which one you stay home from?”