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Harvard Beets

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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

2 c WATER; COLD
2 3/4 qt WATER & RESERVED LIQUID
26 lb BEETS #10
5 oz STARCH EDIBLE CORN
1 lb SUGAR; GRANULATED 10 LB
1 tb CLOVES GROUND
1 1/2 c VINEGAR CIDER
2 oz SALT TABLE 5LB

INSTRUCTIONS

1.  DRAIN BEETS; RESERVE LIQUID FOR USE IN STEP 2 AND BEETS FOR USE IN
STEP 6.
2.  ADD CLOVES TO LIQUID, BRING TO A BOIL.
3.  DISSOLVE CORNSTARCH IN COLD WATER; ADD TO BOILING LIQUID.
4.  COOK 5 MINUTES; STIRRING CONSTANTLY UNTIL THICK AND CLEAR.
5.  ADD SUGAR, SALT, VINEGAR, AND BUTTER OR MARGARINE TO THICKENED MIXTURE,
STIR UNTIL BLENDED.
6.  ADD DRAINED BEETS TO SAUCE; HEAT TO A BOIL.
Recipe Number: Q00800
SERVING SIZE: 1/2 CUP (4
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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