xt72804xkv3d https://exploreuk.uky.edu/dips/xt72804xkv3d/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Desserts (Sauces and Toppings), 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Desserts (Sauces and Toppings), 1986 1986 1986 2022 true xt72804xkv3d section xt72804xkv3d K. DESSERTS (SAUCES AND TOPPINGS)

 

 Card
No.

Sauces
Cherry ......................
Prepared Pie Filling ........
Cherry Jubilee ...............
Chocolate
Coconut ...................
Marshmallow ..............
Mint
Nut .......................
Lemon
Pineapple .....................
Rum .........................
Vanilla .......................
Toppings
Whipped Cream ...............
Whipped Topping
Dehydrated .................
Frozen ......................

CH-4

K-4
K-4-1
K-l4
K-5
K-5-1
K-5-2
K-5-4
K-5-3
K—9
K-11
K-18
K-12

K-15

K-2
K—2-1

INDEX

 

K. DESSERTS (SAUCES AND TOPPINGS) No. 0

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 1
PEACH SAUCE

 

YIELD: 100 Portions (ll/4 Gallons) EACH PORTION: 3 Tablespoons (ll/2 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . . . 41/2 cups . . . Combine sugar, starch and salt
Starch, 102/3 tbsp in mixer bowl; mix at low speed

pregelatinized until well blended. DO NOT
1 tsp .. .. WHIP.

 

Peaches, canned, 3 qt . Drain peaches; reserve juice for
quarters or slices (l-No. use in Step 3. Chop peaches; set
10 cn) aside for use in Step 4.

 

Reserved juice plus 23/4 qt . . . . . Add liquid gradually to dry mix-

water, boiling ture While mixing at low speed;
scrape bowl. Continue mixing
until smooth.

 

Iuice, lemon ....... . Fold eaches and lemon 'uice
p 1
into mixture.

 

 

 

 

 

 

 

(OVER)

 

 In Step 1, 3 oz (10 2/3 tbsp) cornstarch may be used for pregelatinized starch. Combine
sugar, cornstarch and salt; slowly blend reserved juice and cold water into cornstarch
mixture; bring to a boil. Cook 5 minutes or until thick and clear stirring constantly;
remove from heat. Follow Step 4.

. In Step 4, 12 oz lemons AP. (3 lemons) will yield 1/2 cup juice.

. Sauce may be served over ice cream, puddings or plain cake squares.

VARIATIONS

. APRICOT SAUCE: Follow Step 1. In Step 2, omit peaches; use 6 lb 12 oz (l—No. 10 en)
canned apricots. Follow Steps 3 and 4.

. PEACH SAUCE (PREPARED PIE FILLING): Omit Steps 1 through 4. Use 8 lb 12 oz (11/4—No.
10 en) canned peach pie filling. Add 3 cups water; mix well.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 2
BUTTERSCOTCH SAUCE

 

YIELD: lOO Portions (3% Quarts) EACH PORTION: 2 Tablespoons

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, brown ..... 1 gal . . . . . Dissolve sugar in water. Add butter

Water ............ 31/2 cups . or margarine.

Butter or margarine 11/2 cups . . Cook 2.0 to 30 minutes without
stirring until mixture reaches a
temperature of 235°F.

. Remove from heat; cool to lukewarm.

 

Milk, nonfat, dry . . . . Reconstitute milk; add slowly to
Water, warm ...... . . cooled mixture, stirring constantly.

 

Vanilla ........... . . . . Add vanilla.
. Beat sauce with whip or paddle until
cool, smooth, and thick.

 

 

 

 

 

 

 

NOTE: 1. In Step 2, it candy thermometer is not available, cook mixture until soft ball is formed in
cold water (See Recipe Card G—G—G).
2. Sauce may be served over ice cream, puddings, or plain cake squares.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 3
CARAMEL SAUCE

YIELD: 100 Portions (3% Quarts) EACH PORTION: 2 Tablespoons

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . 1% qt . . . . Place sugar in pan. Cook over low
heat; stir constantly until sugar
becomes a light brown syrup.

 

Water, hot ........ 2% qt . . . . Pour syrup slowly into water, stir to
blend well.

Sugar, granulated . 4 lb 8 oz. 21/2 qt . Add sugar. Cook until mixture
- reaches a temperature of 235°F.

 

 

Butter or margarine 4 oz ..... 1/2 cup . .. . Blend in butter or margarine and

Vanilla ........... 2 oz ..... M1 cup . . . vanilla. Remove from heat; cool.

. Beat sauce with whip or paddle until
smooth and thick. Do not over beat.

 

 

 

 

 

 

 

NOTE: 1. In Step 3. if candy thermometer is not available, cook mixture until soft ball is formed
in cold water (See Recipe Card G—G—G).
2. Sauce may be served over ice cream, puddings or plain cake squares.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 4
CHERRY SAUCE

 

YIELD: 100 Portions (1 Gallon) EACH PORTION: 21/2 Tablespoons (11/4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . . . 21/4 cups . . . Combine sugar, starch and salt
Starch, 11/8 cups . . in mixer bowl: mix at low speed

pregelatinized until well blended. DO NOT
1 tsp . . .. WHIP.

 

Cherries, canned, 3 qt . Drain cherries; reserve juice for
red tart, sour, (l-No. use in Step 3. Chop cherries; set
pitted lOcn) aside for use in Step 4.

 

Reserved juice plus 21/2 qt . . . . . Add liquid gradually to dry mix-

Water, boiling ture While mixing at low speed:
scrape down bowl. Continue
mixing until smooth.

 

 

 

 

 

 

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Butter or margarine 1/2 cup 4. Fold cherries, butter or marga-
(optional) rine, almond flavoring and food

Almond flavoring . . . 1 tsp . . . . coloring carefully into mixture.

Food coloring, red 1 tsp
(optional)

 

 

 

 

 

 

 

NOTE: 1. In Step 1, 5 oz (1 cup) cornstarch may be used for pregelatinized starch. Combine
sugar, cornstarch and salt. Slowly blend reserved juice and cold water into corn-
starch mixture; bring to a boil. Cook 5 minutes or until thick and clear; remove from

heat. Follow Step 4.
2. Sauce may be served over ice cream, puddings or plain cake squares.

VARIATION

A l. CHERRY SAUCE (PREPARED PIE FILLING): Omit Steps 1 through 4. Use 8 lb 12 oz (ll/4-No. 10
en) canned cherry pie filling. Add 1 cup water; mix well.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 5
CHOCOLATE SAUCE

 

YIELD: 100 Portions (31/4 Quarts) EACH PORTION: 2 Tablespoons (1 Ounce)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Milk, nonfat, dry . . 13/4 cups 1. Reconstitute milk. Set aside for
Water, warm 11/2 qt . . use in Step 3.

 

Sugar, granulated 63/4 cups . Mix sugar and cocoa with water
Cocoa . . . . 3 cups . . to form a paste. Bring to a boil,
Water, cold ....... 2 cups . . stirring constantly; cool slightly.

 

Butter or . . . . 11/4 cups . Add milk stirring constantly.
margarine Bring to a boil; cook 3 minutes.

Vanilla ........... 1 tbsp . . Remove from heat immediately.

. Add butter or margarine and va-
nilla; stir. Serve warm or at room
temperature.

 

 

 

 

 

 

 

NOTE: 1. Sauce may be served over ice cream, puddings or cooled plain uniced cake squares.

CH-4 (OVER)

 

 K. DESSERTS (SAUCES AND TOPPINGS) N0. 5
2.In Step 2, 1 1b chocolate, cooking, unsweetened may be used for cocoa. In Step 4, reduce
butter or margarine to 2 oz (1/4 cup). Add chocolate with butter or margarine.
3. One AA ladle may be used. See Recipe No. A-4.

VARIATIONS

1. CHOCOLATE COCONUT SAUCE: Follow Steps 1 through 4. Just before serving, add 1 1b (51/2
cups) prepared, sweetened, flaked coconut to sauce; mix well.

2. CHOCOLATE MARSHMALLOW SAUCE: Follow Steps 1 through 4. Just before serving, add 1
1b (21/4 qt) miniature marshmallows to sauce; mix well.

3.CHOCOLATE NUT SAUCE: Follow Steps 1 through 4. Just before serving, add 1 1b (1 qt)
chopped unsalted nuts to sauce; mix well.

4. CHOCOLATE MINT SAUCE: Follow Steps 1 through 3. In Step 4, use 1 tbsp peppermint

flavoring for vanilla.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 6
CINNAMON SAUCE

YIELD: 100 Portions (11A Gallons) EACH PORTION: 3 Tablespoons

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . 21b 4 oz. 1% qt . Combine sugar, starch, and salt in

Starch, 11/8 cups . mixer bowl. Mix at low speed until
pregelatinized well blended. DO NOT WHIP.

Salt .............. 1 tsp . . . .

Water, boiling . . . . 1 gal . . . . . Add water gradually to dry mixture
while blending at low speed. Scrape
down bowl. Continue mixing until
smooth.

 

 

Cinnamon, ground . . . . Add cinnamon, nutmeg, butter or
Nutmeg, ground . . . . . . . margarine, lemon juice and orange
Butter or margarine . . . juice; stir to mix well.

Iuice, lemon ......
Iuice, orange .....

 

 

 

 

 

 

 

(OVER)

 

 In Step 1, 5 oz (1 cup) cornstarch may be used for pregelatinized starch. Combine sugar,
starch, and salt; add boiling water in Step 2. Bring to a boil; cook 5 minutes or until thick
and clear; remove from heat. Follow Step 3.

. In Step 3, 12 oz lemons A.P. (3 lemons) will yield 1/2 cup juice.

. In Step 3, 10 oz oranges A.P. (2 oranges) will yield 1/2 cup juice.

. Sauce may be served over puddings and plain cake squares.

VARIATION

l. NUTMEG SAUCE: Follow Steps 1 and 2. In Step 3, omit cinnamon; use 3 tbsp ground nutmeg.

 

 K. DESSERTS (SAUCES AND TOPPINGS) N o. 7
CUSTARD SAUCE

 

YIELD: 100 Portions (11/2 Gallons)

EACH PORTION: M1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Sugar, granulated .
Starch,
pregelatinized
Salt ..............
Milk, nonfat, dry . .

llb4oz.

2% cups .
6 tbsp . . .

1 tsp
31/2 cups.

. Combine sugar, starch, salt, and milk

in mixer bowl; mix at low speed until

well blended. DO NOT WHIP.

 

Eggs, whole,
slightly beaten

2. cups (10
egCJS)

. Slowly add eggs to mixture while

heating at low speed.

 

Water, hot ........

41/2qt

. Gradually add water; mix at low
speed until smooth.

 

Butter or margarine

 

 

 

3Acup...

 

 

. Add butter or margarine.
. Cook over low heat, stirring

constantly, until mixture coats a

spoon. DO NOT BOIL. DO NOT
OVERCOOK.

 

(OVER)

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Vanilla ........... 1/1 cup . . . 6. Remove from heat. Add vanilla; stir
occasionally to cool. Cover; refrig-
erate until ready to use.

 

 

 

 

 

 

 

NOTE: 1. In Step 1, 2 oz (6 tbsp) cornstarch may be used for pregelatinized starch. Combine sugar,
starch, salt, and nonfat dry milk. Follow Steps 2 through 6.
2. Sauce may be served over puddings, fruit or plain cake squares.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 8
HARD SAUCE

YIELD: 100 Portions (3% Quarts) EACH PORTION: 2 Tablespoons

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Butter or margarine 2 lb ..... 1 qt ..... . Cream butter or margarine at high
speed in mixer bowl about 5 minutes
or until fluffy.

 

Sugar, powdered, 4 lb 4 oz . 4% qt. . . . Add powdered sugar gradually
sifted while beating at medium speed; beat
until smooth, about 3 minutes.

 

Vanilla ........... 1A; cup... . Add vanilla and water; beat 2
Water, boiling . . . . 2 tbsp . . . minutes or until well blended and
fluffy.

 

 

 

 

 

 

 

NOTE: Sauce may be served with fruit cake.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 9
LEMON SAUCE

 

YIELD: 100 Portions (11/2 Gallons) EACH PORTION: 1/4 Cup (21/4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . . 21/4 qt . . . . . Combine sugar, starch, and salt
Starch, 2 cups . . . in mixer bowl; mix at low speed

pregelatinized until well blended. DO NOT
11/2 tsp . . . WHIP.

Water, boiling ...... 1 gal . . . . . Add water gradually to dry mix-
ture while blending at low speed.
Scrape down bowl. Continue
mixing until smooth.

 

 

Butter or margarine, . . . . . Add butter or margarine, lemon
softened _ juice and lemon rind; mix well.
Iuice, lemon .......
Lemon, rind, grated

 

 

 

 

 

 

 

 

 In Step 1, 7 02 (11/2 cups) cornstarch may be used for pregelatinized starch. Combine
sugar, starch, and salt. Add to water in Step 2. Bring to a boil. Cook 2 minutes or until
thick and clear; remove from heat. Follow Step 3.

. In Step 3, 3 lb lemons AP. (12 lemons) Will yield 2 cups juice.

. Sauce may be served over puddings, gingerbread, and plain cake squares.

. One-A ladle may be used. See Recipe No. A—4.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 10
ORANGE SAUCE

 

YIELD: 100 Portions (11/2 Gallons) EACH PORTION: 1/4 Cup (21/4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . . 3 lb 8 oz . 2 qt ...... . Combine sugar, starch, salt, and

Starch, 11/2 cups . nutmeg in mixer bowl; mix at low
pregelatinized Speed until well blended. DO

1 tsp ..... NOT WHIP.

Nutmeg, ground . . . . 1/2 tsp . . . .

 

Water, boiling ...... 31/2 qt . . . . . Add water gradually to dry mix-
ture While blending at low speed.
Scrape down bowl. Continue
mixing until smooth.

 

Butter or margarine, . . . . Add butter or margarine, juices,
softened and orange rind; mix well.

Juice, orange ......

Orange, rind, grated

Iuice, lemon .......

 

 

 

 

 

 

 

CH-l

 

 In Step 1, 7 oz (11/2 cups) cornstarch may be used for pregelatinized starch. Combine
sugar, starch, salt and nutmeg; add water in Step 2. Bring to a boil; cook 5 minutes or
until thick and clear; remove from heat. Follow Step 3.

. In Step 3, 6 lb oranges A.P. (12. oranges) will yield 11/4 qt juice.

. In Step 3, 12 oz lemons A.P. (3 lemons) will yield 1/2 cup juice.
. . Sauce may be served over puddings or plain cake squares.

. One—A ladle may be used. See Recipe No. A—4.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 11
PINEAPPLE SAUCE

YIELD: 100 Portions (11/2 Gallons) EACH PORTION: 1/; Cup

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . 2 lb 12 oz 11/2 qt . Combine sugar, starch, and salt in

Starch, 11/8 cups . mixer bowl; mix at low speed until
pregelatinized well blended. DO NOT WHIP.

Salt .............. 11/2 tsp . .

Pineapple, canned, 3 qt . Drain pineapple; reserve juice for use
crushed (l-No. in Step 3 and pineapple for use in
10 cn) Step 4.

Juice, pineapple 3% qt 3. Add liquids gradually to mixture
plus water, while beating at low speed. Scrape
boiling down bowl. Continue mixing until

smooth.

 

 

 

Butter or margarine, . . . . 11/2 cups . 4. Add pineapple, butter or margarine,
softened lemon juice, and lemon rind; mix

Juice, lemon ...... 3A cup . . . well.

Lemon, rind, grated 11/2 tsp . .

 

 

 

 

 

 

 

(OVER)

 

 In Step 1, 5 oz (1 cup) cornstarch may be used for pregelatinized starch. Combine sugar,
starch, and salt; add to liquid in Step 3. Bring to a boil; cook 5 minutes or until thick and
clear; remove from heat. Follow Steps 3 and 4.

. In Step 4, 1 lb lemons A.P. (4 lemons) will yield 3A; cup juice.

. Sauce may be served over ice cream, puddings and plain cake squares.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 12
VANILLA SAUCE

YIELD: 100 Portions (11/2 Gallons) EACH PORTION: 1/; Cup

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, granulated . 2 lb 10 oz 11/2 qt . Combine sugar, starch, and salt in

Starch, 11/8 cups . mixer bowl; mix at low speed until
pregelatinized well blended. DO NOT WHIP.

Salt .............. 1 tsp . . . .

Water, boiling . . . . 11/2 gal . . . Add water gradually to dry mixture
while beating at low speed. Scrape
down bowl. Continue mixing until
smooth.

 

 

Butter or margarine 1 cup . . . . . Add butter or margarine and vanilla;
Vanilla ........... 2 tbsp . . . mix well.

 

 

 

 

 

 

 

NOTE: 1. In Step 1, 5 oz (1 cup) cornstarch may be used for pregelatinized starch. Combine sugar,
starch, and salt; add to water in Step 2. Bring to a boil; cook for 5 minutes or until thick
and clear; remove from heat. Follow Step 3.
. Sauce may be served over puddings, fruit, and plain cake squares.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 13
ICE CREAM TOPPING

(lams and Jellies)

 

YIELD: 100 Portions (3% Quarts) EACH PORTION: 2 Tablespoons
INGREDIENTS WEIGHTS MEASURES METHOD

 

 

JAMS:
1. Cherry, Peach, 9 lb 4 oz . . . . Place jam or jelly in mixer bowl; mix
or Pineapple at low speed.
. Gradually add indicated amount of
cold water, while mixing 1 minute or
until water is absorbed.

 

2. Strawberry 7 lb 11 oz

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

IELLIES: COLD
WATER
3. Blackberry 21/2 qt 3% cups
(3—No.
21/2 on
or
314—2
lb jar)

4. Apple or Grape 7 lb 4 oz . 3 qt 1% cups .
(31/3—No.
21/2 cn
or
31/2—2
lb jar)

 

 

 

Juice, lemon 11/2 tsp . . 3. Blend in juice at low speed.
(optional)

 

 

 

 

 

 

 

NOTE: In Step 3, M1 lemon A.P. will yield 11/2 tsp lemon juice.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 14

CHERRY I UBILEE SAUCE

 

YIELD: 61/; Quarts

EACH PORTION: 1/; Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Cherries, dark
sweet, pitted

Reserved juice plus
water

131b8oz

11/2 gal . .

(2—No. 10
en)

1 gal . . . .

. Drain cherries; set aside for use in
Step 5. Measure cherry juice; add
enough water to make 1 gal.

 

Starch, corn ......
Salt ..............
Sugar, granulated .

 

 

 

3Azcup...
ltsp
lqt .....

 

 

. Combine cornstarch, salt, and sugar.

Add liquid; mix well.

. Cook over medium heat until mixture

comes to a boil.

.Reduce heat; continue cooking

slowly, stirring occasionally until
sauce is thick and clear.

 

(OVER)

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Brandy, flavoring . . 3 tbsp . .. 5. Remove from heat; add brandy
flavoring and cherries.
6. Serve warm or cold.

 

 

 

 

 

 

 

NOTE: Sauce may be served warm over vanilla ice cream or cold over vanilla pudding or white
or yellow cake squares.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 15
WHIPPED CREAM

 

YIELD: 100 Portions (1 Gallon) EACH PORTION: 2 to 3 Tablespoons

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Cream, whipping, 2 qt ..... . Pour cream into chilled mixer bowl.
cold Using whip at medium speed, whip 3

to 7 minutes or until slightly
thickened.

Sugar, powdered, 1% cups . . Gradually add sugar and vanilla.
sifted Whip 7 to 8 minutes or until stiff (do

Vanilla ........... 2 tbsp . . . not overwhip).

. Cover; refrigerate until ready to
serve. ‘

 

 

 

 

 

 

 

 

Keep cream chilled before and during serving period.

. Whip cream in small batches of not more than 1 gal of cream (measured before
whipping) at one time.

. In Step 1, do not use a mixer bowl larger than 20 qt for 2 qt to 1 gal cream.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 16
WHIPPED TOPPING

 

YIELD: 100 Portions (1% to 2 Gallons) EACH PORTION: IA Cup

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Water, cold ....... 71/2 cups . . Place cold water in mixer bowl; add

Topping, dessert 2 qt ..... topping, milk, and vanilla. Using
and bakery whip at low speed, whip 3 minutes or
products, until well blended. Scrape down
dehydrated bowl.

Milk, nonfat, dry . . . . . 11/3 cups . Whip at high speed 5 to 10 minutes

Vanilla (optional) . . 1A; cup . . . or until stiff peaks are formed. Cover;

refrigerate until ready to serve.

 

 

 

 

 

 

 

NOTE: When topping is used for icing cakes, fold 1 lb (1 qt) sifted powdered sugar into whipped
topping.

VARIATIONS
1. BRANDY WHIPPED TOPPING: In Step 1, omit vanilla; use 1/1 cup brandy flavoring. Follow
Step 2.
2. CHOCOLATE WHIPPED TOPPING: Follow Step 1. In Step 2, fold 8 oz (2 cups) sifted cocoa
into whipped topping.

(OVER)

 

 . COCONUT WHIPPED TOPPING: Follow Step 1. In Step 2, fold 1 qt (51/2 cups) chopped,
prepared, sweetened coconut into whipped topping.

. FRUIT WHIPPED TOPPING: Follow Step 1. Drain 4 lb 8 oz (%—No. 10 on) canned crushed
pineapple. In Step 2, fold drained pineapple into whipped topping. 3 lb (11/2 qt) other drained,
chopped fruit may be used. YIELD: 21/2 Gallons.

. LEMON WHIPPED TOPPING: Follow Step 1. In Step 2, fold 11/2 oz (1/2 cup) grated lemon rind
(12 lemons A.P.) into whipped topping.

. ORANGE WHIPPED TOPPING: Follow Step 1. In Step 2, fold 3 oz (1 cup) grated orange rind
(7 oranges A.P.) into whipped topping.

. RUM WHIPPED TOPPING: In Step 1, omit vanilla; use 1/1 cup rum flavoring. Follow Step 2.
. SPICED WHIPPED TOPPING: Follow Step 1. In Step 2, add 1 tbsp ground cinnamon, 2 tsp
ground cloves, and 2 tsp ground nutmeg to whipped topping.

. STRAWBERRY WHIPPED TOPPING: In Step 1, use 4 lb frozen strawberries; thaw and drain
well. Measure 1 qt of juice; add 31/2 cups water. Follow remainder of Step 1. In Step 2, fold
drained strawberries into whipped topping. YIELD: 21/2 Gallons.

. WHIPPED TOPPING (TOPPING, DESSERT AND BAKERY PRODUCTS, FROZEN): Omit Steps
1 and 2. Use 61/2 or 7 lb cn (3 qt) topping, dessert and bakery products, frozen. Defrost topping
in refrigerator to a temperature of 40°F. to 45°F. or until tiny ice crystals remain. Place topping
in chilled mixer bowl. Using whip at medium speed, whip topping 10 to 20 minutes or until stiff
peaks form. Cover; refrigerate until ready to serve.

 

 K. DESSERTS (SAUCES AND TOPPINGS) No. 18

RUM SAUCE

 

YIELD: 100 Portions (31/4 Quarts) EACH PORTION: 2 Tablespoons

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Butter or margarine . 11/4 qt . . . . . Melt butter or margarine; add
Sugar, brown ...... 23/4 qt . . . . brown sugar; cook at low heat 2
minutes, stirring constantly.

 

Milk, nonfat dry . . . . 1/2 cup . . . . Reconstitute milk; add to sugar

2cups mixture. Cook, stirring con-
stantly, until mixture comes to a
boil.

. Remove immediately from heat;
allow to cool 10 minutes.

 

Rum flavoring ..... 1/4 cup . . . . Add rum flavoring; stir until well
blended.

 

 

 

 

 

 

 

NOTE: May be served over puddings, plain cake, fruit cake, and ice cream.

CH-l

 

  

Toppings—Continued

Whipped Topping (Topping.
Dessert and Bakery Products.
Dehydrated)—Continued
Lemon .................... K—16—5
Orange ................... K—16—6
Rum ...................... K—16—7
Spiced .................... K—16—8
Strawberry ............... K—16—9

Whipped Topping (Topping.
Dessert and Bakery
Products, Frozen) .......... K—16—10