Recipe - Raisin Drop Cookies

2 Three fourths cup WATER; WARM
3 EGGS SHELL
One half cup MILK; DRY NONFAT L HEAT
2 pound RAISINS #10
4 One half pound FLOUR GEN PURPOSE 10LB
One fourth cup SYRUP; IMIT MAPLE, #10
3 pound SUGAR; GRANULATED 10 LB
1 Three fourths cup SUGAR; GRANULATED 10 LB
2 pound SHORTENING; 3LB
2 1/3 teaspoon BAKING SODA
2 tablespoon IMITATION VANILLA
2 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. SIFT TOGETHER FLOUR AND SUGAR, SET ASIDE FOR USE IN STEP 4.

2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS, AND VANILLA,AT
LOW SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY.

3. RECONSTITUTE MILK; ADD SODA; THEN ADD TO CREAMED MIXTURE.
BLEND THOROUGHLY.

4. ADD DRY INGREDIENTS TO MIXTURE INCLUDE RAISINS, MIX ONLY UNTIL
INGREDIENTS ARE COMBINED. DO NOT OVERMIX.

5. DROP BY TABLESPOONS, OR THROUGH SIZE 10 PLAIN PASTRY TUBE, IN
ROWS 5 BY 7, ONTO LIGHTLY GREASED PANS.

6. BAKE 14 TO 16 MINUTES OR UNTIL LIGHTLY BROWNED.

7. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

Recipe Number: H01504

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.