1 ga WATER & RESERVED JUICE
3 tb -
13 1/2 lb -
3/4 c  STARCH EDIBLE CORN
1 3/4 lb SUGAR; GRANULATED 10 LB
1 ts SALT TABLE 5LB

1. DRAIN CHERRIES; SET ASIDE FOR USE IN STEP 5. MEASURE CHERRY JUICE;
ADD ENOUGH WATER TO MAKE 1 GAL.

2. COMBINE CORNSTARCH, SALT, AND SUGAR, ADD LIQUID; MIX WELL.

3. COOK OVER MEDIUM HEAT UNTIL MIXTURE COMES TO A BOIL.

4. REDUCE HEAT; CONTINUE COOKING SLOWLY, STIRRING OCCASIONALLY UNTIL SAUCE
IS THICK AND CLEAR.

5. REMOVE FROM HEAT; ADD BRANDY FLAVORING AND CHERRIES.

6. SERVE WARM OR COLD.

NOTE: SAUCE MAY BE SERVED WARM OVER VANILLA ICE CREAM OR COLD OVER VANILLA
PUDDING OR WHITE OR YELLOW CAKE SQUARES.

K01400

SERVING SIZE: 1/4 CUP (2

From the
,