jellied cranberry and pin

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN :

TRIM, WASH, AND PREPARE LEMONS AND LETTUCE AS DIRECTED ON RECIPE NO.

MG0100.

DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 5 AND PINEAPPLE FOR USE IN STEP 7.

USING WIRE WHIP, BEAT CRANBERRY SAUCE AT MEDIUM SPEED UNTIL SMOOTH.

SET ASIDE FOR USE IN STEP 4.

ADD GELATIN TO BOILING WATER; STIR UNTILL DISSOLVED. ADD CRANBERRY SAUCE; MIX WELL.

ADD COLD WATER AND RESERVED JUICE, LEMON JUICE, AND RIND; MIX WELL.

POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

ADD EQUAL AMOUNT PINEAPPLE AND EQUAL AMOUNT NUTS TO GELATIN MIXTURE IN EACH PAN; STIR TO DISTRIBUTE EVENLY.

CHILL UNTIL FIRM. CUT 5 BY 7.

PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE. :

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP JUICE AND 4 LB 5 OZ FRESH LETTUCE WILL YIELD 4 LB TRIMMED LETTUCE.

IN STEP 2, 7 LB (7-NO.

CN) CANNED CRANBERRY SAUCE MAY BE USED.

IN STEP 4, DESSERT POWDER, RASPBERRY, MAY BE USED.

OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: M02400 SERVING SIZE: 1 SQUARE From the (actually used today!).

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