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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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