Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN

1. TRIM, WASH, AND PREPARE SALAD FRUIT AND LETTUCE AS DIRECTED ON

2. DRAIN PEAR; RESERVE JUICE FOR USE IN STEP 4. CUT PEAR HALVES INTO 2 OR 3 PIECES; SET ASIDE FOR USE IN STEP 6.

3. ADD GELATIN TO BOILING WATER; STIR UNTIL DISSOLVED.

4. ADD COLD WATER AND RESERVED JUICE; MIX WELL.

5. POUR EQUAL AMOUNT GELATIN MIXTTURE INTO EACH PAN; CHILL UNTIL SLIGHTLY THICKENED.

6. CHILL UNTIL FIRM. CUT 5 BY

7.

7. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE.

COVER; REFRIGERATE UNTIL READY TO SERVE.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

SERVING SIZE: 1 SQUARE

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