Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¾ cup | WATER; WARM |
| 3 \N | EGGS SHELL |
| ½ cup | MILK; DRY NON-FAT L HEAT |
| 2 pounds | RAISINS #10 |
| 4½ pounds | FLOUR GEN PURPOSE 10LB |
| ¼ cup | SYRUP; IMIT MAPLE, #10 |
| 3 pounds | SUGAR; GRANULATED 10 LB |
| 1¾ cup | SUGAR; GRANULATED 10 LB |
| 2 pounds | SHORTENING; 3LB |
| 2⅓ teaspoon | BAKING SODA |
| 2 tablespoons | IMITATION VANILLA |
| 2 tablespoons | SALT TABLE 5LB |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR AND SUGAR, SET ASIDE FOR USE IN STEP 4.
2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS, AND VANILLA,AT LOW SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY.
3. RECONSTITUTE MILK; ADD SODA; THEN ADD TO CREAMED MIXTURE.
BLEND THOROUGHLY.
4. ADD DRY INGREDIENTS TO MIXTURE INCLUDE RAISINS, MIX ONLY UNTIL INGREDIENTS ARE COMBINED. DO NOT OVERMIX.
5. DROP BY TABLESPOONS, OR THROUGH SIZE 10 PLAIN PASTRY TUBE, IN ROWS 5 BY 7, ONTO LIGHTLY GREASED PANS.
6. BAKE 14 TO 16 MINUTES OR UNTIL LIGHTLY BROWNED.
7. LOOSEN COOKIES FROM PANS WHILE STILL WARM.
Recipe Number: H01504
SERVING SIZE: 2 COOKIES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .