Name: Pineapple Sauce (For Ham)
Ingredients: 3 qt WATER; BOILING; 1 qt WATER; COLD; 2 c BUTTER PRINT SURE; 6 13/16 lb PINEAPPLE CHUNK #10; 3 LEMON FRESH; 1 3/4 c STARCH EDIBLE CORN; 2 3/4 qt SUGAR; GRANULATED 10 LB; 1 ts NUTMEG GROUND; 1 ts SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

3	qt	WATER; BOILING
1	qt	WATER; COLD
2	c	BUTTER PRINT SURE
6 13/16	lb	PINEAPPLE CHUNK #10
3		LEMON FRESH
1 3/4	c	STARCH EDIBLE CORN
2 3/4	qt	SUGAR; GRANULATED 10 LB
1	ts	NUTMEG GROUND
1	ts	SALT TABLE 5LB

INSTRUCTIONS

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 1/2 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.

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