Recipe - Dehy. Whipped Topping

7 One half cup WATER; COLD
1 1/3 cup MILK; DRY NONFAT L HEAT
2 cn TOPPING DES & BAK
One fourth cup IMITATION VANILLA

DESSERT TOPPINGS
AS CLOSE TO SERVING TIME AS POSSIBLE BY USING A PRECHILLED MIXING BOWL TO
PREPARE WHIPPED TOPPING. BEGIN BY USING 1 #2 One half SIZE CANS AND FOLLOW
DIRECTIONS ON CONTAINER. THIS ITEM MAY BE AFFIXED ON THE TOP OF PASTRIES
JELLO OR OTHE PALATABLE FOOD PRODUCTS. REPLENISH AS NEEDED IN THE AMOUNT
OF 1 CAN(S). TOTAL AMOUNT USED MUST BE POSTED TO THE KITCHEN REQUISITION
AND RETURN WORKSHEET.
NOTE:
CONSISTENCY OF TOPPING MAY BE CONTROLLED BY RESERVING 2 CUPS OF THE
COLD NFD MILK TO BE ADDED GRADUALLY TO MIXTURE UNTIL DESIRED CON
SISTENCY IS ATTAINED. HOLD FINISHED PRODUST UNDER REFRIGERATION.
Recipe Number: S01900

SERVING SIZE: 4 TBSV

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