| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 | c | WATER |
| 1 1/8 | lb | BUTTER PRINT SURE |
| 1 | oz | MILK; DRY NON-FAT L HEAT |
| 3 1/2 | lb | SUGAR; POWDER 2 LB |
| 2 | lb | SUGAR; BROWN, 2 LB |
INSTRUCTIONS
1. MELT BUTTER OR MARGARINE. ADD BROWN SUGAR; MIX THOROUGHLY. COOK OVER LOW HEAT 2 MINUTES; STIR CONSTANTLY. 2. COMBINE MILK AND WATER. ADD TO BUTTER MIXTURE. BRING MIXTURE TO A BOIL; STIR CONSTANTLY. REMOVE FROM HEAT. 3. POUR INTO MIXER BOWL; COOL 10 MINUTES. 4. ADD POWDERED SUGAR GRADUALLY WHILE MIXING AT LOW SPEED. MIX 2 MINUTES AT MEDIUM SPEED UNTIL SMOOTH. 5. SPREAD IMMEDIATELY ON COOL CAKES. Recipe Number: G04100 SERVING SIZE: 2 TABLESPO 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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