Instructions: 1. RECONSITITUTE MILK. RESERVE 2 CUPS FOR STEP 3.

2. HEAT REMAINING MILK IN STEAM JACKETED KETTLE TO JUST A BOIL. ADD BUTTER OR MARGARINE.

3. COMBINE RESERVED MILK WITH TAPIOCA, SUGAR, SALT, AND EGGS.

4. ADD TO HOT MILK IN STEAM JACKETED KETTLE. BRING TO JUST A BOIL; REDUCE HEAT; COOK WITHOUT BOILING, STIRRING OCCASIONALLY UNTIL SLIGHTLY THICKENED, ABOUT 5 MINUTES (MIXTURE WILL BE THIN). TURN OFF HEAT; COOL IN KETTLE 15 TO
20 MINUTES.

5. ADD VANILLA; BLEND WELL. POUR 1 GAL INTO EACH PAN. COVER SURFACE OF PUDDING WITH WAXED PAPER. REFRIGERATE UNTIL READY TO SERVE.

(MIXTURE WILL THICKEN AS IT COOLS).

NOTE:

1. IN STEP 3, 7 1/2 OZ (SCANT 2 CUPS) DEHYDRATED EGG MIX COMBINED WITH 2 1/4 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE

NOTE:

2. GARNISH WITH WHIPPED TOPPING (RECIPE NO. K-16) AND MARASCHINO CHERRY HALF.

NOTE:

3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-

4.

SERVING SIZE: 1/2 CUP

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