Recipe - Cherry Glaze

1 One half cup WATER; BOILING
2 tablespoon JUICE; CHERRY RESERVED
3 ounce BUTTER PRINT SURE
3 pound SUGAR; POWDER 2 LB
Three fourths teaspoon SALT TABLE 5LB

1. COMBINE POWDERED SUGAR, BUTTER OR MARGARINE, SALT, BOILING WATER
AND FLAVORING, CHERRY; MIX UNTIL SMOOTH.

2. SPREAD GLAZE OVER BAKED SWEET ROLLS OR COFFEE CAKES. COAT OR DIP
FRIED DOUGHNUTS IN GLAZE.
:

NOTE: THIS GLAZE MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS
(SEE RECIPE NO. DG7, GUIDE FOR SWEET DOUGH MAKEUP) OR DOUGHNUTS
(SEE RECIPE NOS. D18 OR D19).

Recipe Number: D04602

SERVING SIZE: 2 TABLESPO

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