Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 7½ cup | WATER; COLD |
| 1⅓ cup | MILK; DRY NON-FAT L HEAT |
| 2 cans | TOPPING DES & BAK |
| ¼ cup | IMITATION VANILLA |
DESSERT TOPPINGS
AS CLOSE TO SERVING TIME AS POSSIBLE BY USING A PRECHILLED MIXING BOWL TO PREPARE WHIPPED TOPPING. BEGIN BY USING 1 #2½ SIZE CANS AND FOLLOW DIRECTIONS ON CONTAINER. THIS ITEM MAY BE AFFIXED ON THE TOP OF PASTRIES JELLO OR OTHE PALATABLE FOOD PRODUCTS. REPLENISH AS NEEDED IN THE AMOUNT OF 1 CAN(S). TOTAL AMOUNT USED MUST BE POSTED TO THE KITCHEN REQUISITION AND RETURN WORKSHEET.
NOTE:
CONSISTENCY OF TOPPING MAY BE CONTROLLED BY RESERVING 2 CUPS OF THE COLD NFD MILK TO BE ADDED GRADUALLY TO MIXTURE UNTIL DESIRED CON- SISTENCY IS ATTAINED. HOLD FINISHED PRODUST UNDER REFRIGERATION.
Recipe Number: S01900
SERVING SIZE: 4 TBSV
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .