Recipe - Chocolate Milk Shake

3 ga WATER
10 pound MILK SHAKE MIX One half GAL

1. STIR DEHYDRATED MIX INTO WATER. MIX THOROUGHLY WITH WIRE WHIP OR
MIXER. COVER CONTAINER.

2. CHILL 4 TO 24 HOURS IN REFRIGERATOR TO 35 F. TO 40 F.

3. STIR UNTIL SMOOTH. POUR SUFFICIENT AMOUNT OF MIX INTO TOP HOPPER
(ACCORDING TO MANUFACTURER'S DIRECTIONS); FREEZE TO A TEMPERATURE OF
27 F. TO 30 F.

Recipe Number: J02402

SERVING SIZE: 1 CUP (8 O

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