Recipe - Cherry Cake Pudding

5 One half cup WATER
2 qt JUICE; CHERRY RESERVED
12 7/8 pound
1 pound BUTTER PRINT SURE
5 ounce MILK; DRY NONFAT L HEAT
3 pound FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
4 pound SUGAR; GRANULATED 10 LB
One fourth cup BAKING POWDER
2 teaspoon SALT TABLE 5LB

PAN: 18 BY 24INCH 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 One half 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 One half QT PER PAN).

7. BAKE FOR 30 TO 40 MINUTES UNTIL LIGHT BROWN.

Recipe Number: J01800

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.