Jellied Cranberry and Pin

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN : 1. TRIM, WASH, AND PREPARE LEMONS AND LETTUCE AS DIRECTED ON RECIPE NO. MG0100. 2. DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 5 AND PINEAPPLE FOR USE IN STEP 7. 3. USING WIRE WHIP, BEAT CRANBERRY SAUCE AT MEDIUM SPEED UNTIL SMOOTH. SET ASIDE FOR USE IN STEP 4. 4. ADD GELATIN TO BOILING WATER; STIR UNTILL DISSOLVED. ADD CRANBERRY SAUCE; MIX WELL. 5. ADD COLD WATER AND RESERVED JUICE, LEMON JUICE, AND RIND; MIX WELL. 6. POUR EQUAL AMOUNT GELATIN MIXTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED. 7. ADD EQUAL AMOUNT PINEAPPLE AND EQUAL AMOUNT NUTS TO GELATIN MIXTURE IN EACH PAN; STIR TO DISTRIBUTE EVENLY. 8. CHILL UNTIL FIRM. CUT 5 BY 7. 9. 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. 2. IN STEP 2, 7 LB (7-NO. 300 CN) CANNED CRANBERRY SAUCE MAY BE USED. 3. IN STEP 4, DESSERT POWDER, RASPBERRY, MAY BE USED. 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: M02400 SERVING SIZE: 1 SQUARE From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.