Servings: 100 Portions (3 Pans)
Portions: 1 Square Each
1-1/2 quart (2 lb 8 oz or 1 2/3-No. 2-1/2 can dessert powder, gelatin, lemon
3 quart water, boiling
2-1/4 teaspoon salt
2 quart water, cold
1 cup vinegar
2-3/4 quart (3 lb 8 oz) carrots, fresh, finely diced or grated
3 quart (1-No. 10 can) pineapple, canned, crushed
4 lb. lettuce, fresh, trimmed
Dissolve gelatin and salt in 3 quart boiling water. Add 2 quart cold water and vinegar; mix well. Pour 2 quart into each pan. Chill until slightly thickened. Combine carrots and pineapple. Add 2 quart mixture to gelatin in each pan; stir to distribute evenly. Chill until firm. Cut each pan 5 by 7. Serve on lettuce.
NOTE:
4 lb 8 oz fresh carrots A.P. will yield 3 lb 8 oz finely diced carrots.