1 1/2 c  WATER; WARM
2 1/2 qt WATER; ICE
5 1/2 oz EGG MIX #3 CYL
2 3/4 lb FLOUR GEN PURPOSE 10LB
1 1/2 oz BAKING POWDER
2 oz SALT TABLE 5LB

1. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT INTO MIXER BOWL.

2. ADD WATER TO BEATEN EGGS.

3. ADD EGG MIXTURE TO DRY INGREDIENTS; WHIP AT HIGH SPEED UNTIL SMOOTH.

4. BATTER MAY BE USED FOR TEMPURA FRIED SHRIMP AND  FRIED ONION RINGS

NOTE: FOLLOW STEP 1. IN STEP 2, SEPARATE EGGS. BEAT EGG YOLKS. REDUCE ICE
WATER TO 8 1/2 CUPS. ADD HALF OF ICE WATER (4 1/2 CUPS) TO BEATEN EGG
YOLKS. OMIT STEP 3. ADD EGG YOLK MIXTURE TO DRY INGREDIENTS BEATING AT LOW
SPEED UNTIL BLENDED. ADD REMAINING WATER; WHIP AT HIGH SPEED UNTIL SMOOTH.
WHIP EGG WHITES UNTIL STIFF BUT NOT DRY. FOLD INTO BATTER.