Recipe - Butterscotch Cream Puddin

2 Three fourths ga WATER; COLD
2 3/8 pound MILK; DRY NONFAT L HEAT
6 7/8 pound DSRT PWD VANILLA

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN
:

1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. USE INSTANT DESSERT POWDER, BUTTERSCOTCH.

3. POUR ABOUT 4 One half QT PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING
WITH WAXED PAPER.

4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.
:

Recipe Number: J02104

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.