Servings: 100 Portions (3 Pans)
Portions: 1 Square Each
Pan Size: 12 by 20-inch Steam Table Pan
1-1/2 gallons (12 lb 14 ounces or 2-No. 10 can) cherries, canned, red tart, pitted
1 quart water
1 quart (1 lb 8 oz) sugar, brown
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
7 cups (3 lb or 2-No. 2-1/2 can) dessert powder, gelatin, cherry
1 gallon water, cold
4 lb. lettuce, fresh, trimmed
Combine cherries and juice with 1 quart water, brown sugar and spices. Heat to boiling; reduce heat and simmer 5 minutes. Remove from heat. Dissolve gelatin in hot cherry mixture. Add 1 gallon cold water; mix well. Pour about 1 gallon mixture into each pan. Chill until slightly thickened. Stir. Chill until firm. Cut each pan 5 by 7. Serve on lettuce.
NOTE:
11 lb frozen, red sour, pitted cherries and 1 quart water may be substituted for canned
cherries.
5 lb 8 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.