Recipe - Chocolate Cream Pudding

10 2/3 qt WATER; COLD
2 3/8 pound MILK; DRY NONFAT L HEAT
6 5/8 pound DSRT PWD CHOCOLATE

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

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

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR
UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED
2 MINUTES OR UNTIL SMOOTH.

3. POUR ABOUT 1 GAL PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING
WITH WAXED PAPER.

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

Recipe Number: J02105

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.