| 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 |
| 8 | oz | MILK; DRY NON-FAT L HEAT |
| 3 | lb | SUGAR; GRANULATED 10 LB |
| 1 | tb | IMITATION VANILLA |
| 3 | c | COCOA NATURAL 1 LB |
INSTRUCTIONS
EACH PORTION: 2 TBSP (1 OUNCE) 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. ADD BUTTER OR MARGARINE AND VANILLA; STIR. SERVE WARM OR AT ROOM TEMPERATURE. NOTE: 1. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR COOLED PLAIN UNICED CAKE SQUARES. NOTE: 2. IN STEP 2, 1 LB CHOCOLATE, COOKING, UNSWEETENED MAY BE USED FOR COCOA. IN STEP 4, REDUCE BUTTER OR MARGARINE TO 2 OZ (1/4 CUP). ADD CHOCOLATE WITH BUTTER OR MARGARINE. NOTE: 3. ONE AA LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: K00500 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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