Name: Boston Cream Pie
Ingredients: 7/8 ga WATER; 1 1/2 c WATER; 4 1/2 c WATER; 22 EGGS SHELL; 1 1/4 c MILK; DRY NON-FAT L HEAT; 4 lb FLOUR GEN PURPOSE 10LB; 4 lb SUGAR; GRANULATED 10 LB; 2 1/2 c SUGAR; POWDER 2 LB; 2 1/3 lb DSRT PWD VANILLA; 1 1/2 lb SHORTENING; 3LB; 3 oz BAKING POWDER; 1/4 c IMITATION VANILLA; 7 ts SALT TABLE 5LB

Would you like to be rid of this spiritual depression? The first thing you have to do is to say farewell now once and for ever to your past. Realize that it has been covered and blotted out in Christ. Never look back at your sins again. Say: “It is finished; it is covered by the Blood of Christ.” That is your first step. Take that and finish with yourself and all this talk about goodness, and look to the Lord Jesus Christ. It is only then that true happiness and joy are possible for you. What you need is not to make resolutions to live a better life, to start fasting and sweating and praying. No! You just begin to say: “I rest my faith on Him alone who died for my transgressions to atone.”

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			100	Servings

INGREDIENTS

7/8	ga	WATER
1 1/2	c	WATER
4 1/2	c	WATER
22		EGGS SHELL
1 1/4	c	MILK; DRY NON-FAT L HEAT
4	lb	FLOUR GEN PURPOSE 10LB
4	lb	SUGAR; GRANULATED 10 LB
2 1/2	c	SUGAR; POWDER 2 LB
2 1/3	lb	DSRT PWD VANILLA
1 1/2	lb	SHORTENING; 3LB
3	oz	BAKING POWDER
1/4	c	IMITATION VANILLA
7	ts	SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN                             TEMPERATURE:  375 F. OVEN
  :
1.  SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO
MIXER BOWL.
2.  ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1
MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.
3.  COMBINE EGGS, WATER, AND VANILLA.  ADD SLOWLY TO MIXTURE WHILE
BEATING AT LOW SPEED.  SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.
4.  GREASE AND FLOUR 12-9 INCH LAYER PANS OR 12-9 INCH PIE PANS.  POUR
2 3/4 CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN.
5.  BAKE 20 TO 25 MINUTES OR UNTIL DONE.
6.  SPLIT COOLED CAKES.  PREPARE 1/3 RECIPE VANILLA PUDDING (RECIPE NO.
J-21) FOR FILLING; SPREAD 1 CUP FILLING OVER BOTTOM HALF OF EACH CAKE.
TOP WITH OTHER HALF OF CAKE.  PREPARE CHOCOLATE GLAZE FROSTING (RECIPE
NO. G-42); SPREAD 1/3 CUP OVER EACH CAKE, OR USE POWDERED SUGAR; SPRINKLE
3 1/3 TBSP OVER EACH CAKE. CUT 8 WEDGES PER PIE.
  :
NOTE:  1.  DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS.  IN STEP 1, SIFT
11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS.  SEE
RECIPE NO. A-8.  IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT).
NOTE:  OTHER PAN SIZES MAY BE USED.  SEE RECIPE NO. G-G-4.
Recipe Number: G03202
SERVING SIZE: 1 PIECE
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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