| 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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