Recipe - French Toast Puff

3 Three fourths qt WATER; WARM
15 EGGS SHELL
13 ounce MILK; DRY NONFAT L HEAT
6 pound BREAD SNDWICH 22OZ #51
7 One half pound FLOUR GEN PURPOSE 10LB
1 One fourth pound SUGAR; GRANULATED 10 LB
6 ounce BAKING POWDER
2 1/3 tablespoon IMITATION VANILLA
2 ounce SALT TABLE 5LB

TEMPERATURE: 375 F. DEEP FAT
:

1. COMBINE EGGS, SUGAR, SALT VANILLA, MILK AND WATER IN MIXER BOWL.
BEAT AT MEDIUM SPEED UNTIL WELL BLENDED.

2. ADD SLOWLY FLOUR AND BAKING POWDER; MIX AT MEDIUM SPEED UNTIL
SMOOTH.

3. CUT BREAD IN HALF DIAGONALLY. DIP HALF SLICES OF BREAD IN BATTER.
DRAIN.

4. FRY UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.

5. SERVE IMMEDIATELY.
:

NOTE: 1. USE MIXTURE IMMEDIATELY SINCE IT MAY STIFFEN.

NOTE: 2. IN STEP 3, 8 1/3 DOZEN (100) FRANKFURTER ROLLS MAY BE USED.
CUT IN HALF BEFORE DIPPING.

NOTE: 3. IN STEP 5, SERVE WITH MAPLE, BLUEBERRY OR STRAWBERRY SYRUPS,
MARMALADE, JAM OR JELLY.

NOTE: 4. IN STEP 5, SERVE WITH WELLDRAINED CANNED SLICED PEACHES,
FRUIT COCKTAIL OR THAWED WELLDRAINED STRAWBERRIES, BLACKBERRIES OR
RASPBERRIES.

Recipe Number: D02300

SERVING SIZE: 2 HALF SLI

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