Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 5½ cup | WATER |
| 2 quarts | JUICE; CHERRY RESERVED |
| 1 pounds | BUTTER PRINT SURE |
| 5 ounces | MILK; DRY NON-FAT L HEAT |
| 3 pounds | FLOUR GEN PURPOSE 10LB |
| 3 pounds | SUGAR; GRANULATED 10 LB |
| 4 pounds | SUGAR; GRANULATED 10 LB |
| ¼ cup | BAKING POWDER |
| 2 teaspoons | SALT TABLE 5LB |
12⅞ lb -
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. POUR 1 CUP MELTED BUTTER OR MARGARINE IN EACH PAN. SPREAD OVER BOTTOM OF PAN.
2. SIFT TOGETHER FLOUR, SUGAR, MILK. BAKING POWDER, AND SALT IN MIXER BOWL.
3. ADD WATER TO DRY INGREDIENTS; MIX ONLY UNTIL SMOOTH.
4. POUR ABOUT 2 QT BATTER OVER MELTED BUTTER IN EACH PAN.
5. DRAIN CHERRIES. RESERVE JUICE FOR USE IN STEP 6. SPREAD 2 ½ QT CHERRIES OVER BATTER IN EACH PAN.
6. COMBINE SUGAR, CHERRY JUICE, AND RED FOOD COLORING; BRING TO A BOIL; IMMEDIATELY POUR OVER BATTER (ABOUT 1 ½ QT PER PAN).
7. BAKE FOR 30 TO 40 MINUTES UNTIL LIGHT BROWN.
Recipe Number: J01800
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .