Recipes for a Crowd

1 Reconstitute milk. Add sugar and salt. Heat to just below boiling. DO NOT BOIL.
2 Combine cornstarch, sugar, and water; stir until smooth. Add gradually to hot mixture. Cook at medium heat, stirring constantly,
about 10 minutes or until thickened.
3 Stir 1 quart of hot mixture into eggs. Slowly pour egg mixture into remaining hot milk mixture; heat to boiling, stirring constantly.
Cook about 2 minutes longer. Remove from heat.
4 Add butter or margarine and vanilla; stir until well blended.
5 Pour 1 gallon of pudding into each pan. Cover surface of pudding with waxed paper.
6 Refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
1 Pudding will curdle if boiled or subjected to prolonged intense heat.