Servings: 100 Portions (3 Pans)
Portions: 2/3 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
2-No. 10 can fruit, canned
3-No. 2-1/2 can (4 lb 8 oz) dessert powder, gelatin base
1 gallon water, boiling
2 gallon juice and water, cold
Drain fruit; set aside. Dissolve gelatin in boiling water. Add cold liquids; stir to mix
well. Pour about 1 gallon into each pan. Chill until slightly thickened. Fold an equal
quantity of fruit into gelatin in each pan. Chill until firm.