Recipe - Crisp Chocolate Cookies

One half cup WATER
18 EGGS SHELL
5 pound FLOUR GEN PURPOSE 10LB
6 pound SUGAR; GRANULATED 10 LB
3 pound SHORTENING; 3LB
3 tablespoon BAKING POWDER
1 ounce SALT TABLE 5LB
1 pound COCOA NATURAL 1 LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F.
OVEN

1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. MIX AT LOW
SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL
ONCE DURING MIXING.

2. DIVIDE DOUGH INTO 10 PIECES, AND 1 LB 10 OZ EACH. FORM INTO
ROLLS 2 INCHES THICK. WRAP WAXED PAPER AND CHILL AT LEAST 3 HOURS.

3. SLICE EACH ROLL INTO 20 PIECES. PLACE IN ROWS, 5 BY 7, ON
UNGREASED PANS.

4. BAKE ABOUT 10 MINUTES OR UNTIL DONE.

5. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

Recipe Number: H01000

SERVING SIZE: 2 COOKIES

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