Instructions: PAN: 18 BY 26 SHEET PAN TEMPERATURE: 375 F. OVEN

1. MIX STARCH, SUGAR, CINNAMON, NUTMEG, AND SALT TOGETHER IN MIXER BOWL. BLEND WELL.

2. ADD WATER AND BUTTER OR MARGARINE. MIX WELL.

3. ADD APPLESAUCE, RAISINS, AND LEMON JUICE. BLEND THOROUGHLY. SET ASIDE FOR USE IN STEP 6.

4. COMBINE FLOUR, ROLLED OATS, SALT, BROWNED SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL CRUMBLY.

5. PLACE 2 1/4 QT CRUMB MIXTURE IN EACH GREASED PAN; SPREAD EVENLY OVER BOTTOM OF PAN.

6. SPREAD AN EQUAL QUANTITY OF APPLESAUCE MIXTURE IN EACH PAN.

7. SPRINKLE REMAINING CRUMB MIXTURE (ABOUT 3 QT) OVER APPLESAUCE MIXTURE IN EACH PAN.

8. BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED.

9. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA.

NOTE:

1. 5 OZ (1 CUP) CORNSTARCH MAY BE SUBSTITUTED FOR PREGELANTIZED STARCH. OMIT STEPS 1 and 2. COMBINE CORNSTARCH WITH 2 LB (4 1/2 CUPS) GRANULATED SUGAR AND 1 1/4 QT COOL WATER; STIR UNTIL SMOOTH. HEAT TO BOILING; REDUCE HEAT; COOK UNTIL THICK AND CLEAR.

REMOVE FROM HEAT. ADD 4 OZ (1/2 CUP) BUTTER OR MARGARINE, 2 TBSP GROUND CINNAMON, 1 TBSP GROUND NUTMEG, AND 2 1/4 TSP SALT. MIX WELL.

FOLLOW STEPS 3 THROUGH 9.

NOTE: 2. IN STEP 3, 6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 1/4 CUP JUICE.

NOTE:

3. IN STEP 3, 1 1/2-NO. 2 1/2 CN CANNED INSTANT APPLESAUCE MAY BE USED. REHYDRATE ACCORDING TO INSTRUCTIONS ON CONTAINER.

SERVING SIZE: 1 SQUARE

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