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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 100 Servings

INGREDIENTS

3 3/4 c WATER
12 EGGS SHELL
5 oz MILK; DRY NON-FAT L HEAT
5 lb FLOUR GEN PURPOSE 10LB
1 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SUGAR; GRANULATED 10 LB
7 oz SHORTENING; 3LB
4 oz BAKING POWDER
1 tb NUTMEG GROUND
1 tb IMITATION VANILLA
1 tb SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  360 F. DEEP FAT
375 F. DEEP FAT
  :
1.  SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, AND NUTMEG.  SET
ASIDE FOR USE IN STEP 5.
2.  PLACE SHORTENING AND SUGAR IN MIXER BOWL; CREAM AT MEDIUM SPEED
UNTIL LIGHT AND FLUFFY.
3.  ADD EGGS; BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY.
4.  COMBINE WATER AND VANILLA.  ADD TO CREAMED MIXTURE.
5.  ADD DRY INGREDIENTS TO CREAMED MIXTURE ALTERNATELY WITH LIQUIDS;
ADD ABOUT 1/3 OF FLOUR MIXTURE EACH TIME BLEND AT LOW SPEED AFTER EACH
ADDITION.  DO NOT OVERMIX.  LET DOUGH REST 10 MINUTES.
6.  ROLL DOUGH 3/8 INCH THICK ON WELL-FLOURED BOARD; CUT WITH DOUGHNUT
CUTTER.
7.  FRY 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN BROWN.  DRAIN ON
ABSORBENT PAPER.
8.  WHILE DOUGHNUTS ARE WARM, ROLL IN GRANULATED SUGAR OR 1 LB (1 QT)
SIFTED POWDERED SUGAR.
  :
NOTE:  1.  IN STEP 5, DOUGH MAY BE CHILLED 1 HOUR FOR EASE IN HANDLING.
NOTE:  2.  OMIT STEPS 6 AND 7 IF DOUGH MACHINE IS USED.
Recipe Number: D01801
SERVING SIZE: 1 EA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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