| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
qt |
WATER; WARM |
| 2 |
c |
WATER; COLD |
| 1 1/4 |
c |
BUTTER PRINT SURE |
| 1 3/4 |
c |
MILK; DRY NON-FAT L HEAT |
| 3 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 |
c |
COCOA NATURAL 1 LB |
INSTRUCTIONS
1. RECONSTITUTE MILK. SET ASIDE FOR USE IN STEP 3.
2. MIX SUGAR, COCOA, AND SALT WITH WATER TO FORM A PASTE. BRING TO A BOIL,
STIRRING CONSTANTLY; COOL SLIGHTLY.
3. ADD MILK, STIRRING CONSTANTLY. BRING TO A BOIL; COOK FOR 3 MINUTES.
REMOVE FROM HEAT IMMEDIATELY.
4. COOL SAUCE. ADD PEPPERMINT, MIX WELL.
NOTE: 1. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR COOLED PLAIN
UNICE
CAKE SQUARES.
NOTE: 2. ONE AA LADLE MAY BE USED. SEE RECIPE A00400.
Recipe Number: K00504
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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