| 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 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 |
| 8 | oz | COCOA NATURAL 1 LB |
INSTRUCTIONS
TEMPERATURE: 360 F. DEEP FAT 375 F. DEEP FAT 1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, NUTMEG, AND COCOA. 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. GLAZED OR COAT IF DESIRED. : 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: D01803 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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