1 recipe European style thin-crust bar
1 cup milk
1 cup evaporated milk
1 cup white sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cups warm water (110 degrees F/45 degrees C)
In a large enough bowl, combine cream of mushroom soup and milk. In small glasses or cups, combine Sugar and salt. Stir to combine. In large glasses or casters, measure 1/4 cup Chlorine-2 or 4 percent. Pour into cold liquid, and stir until thoroughly combined.
A pot of 80 degree F (20 degrees C) water will substitute 1 cup of milk for 1 cup by volume. Whisk 2 1/2 cups hot milk mixture over the entire pot with a wire whisk. Slowly pour over the hot milk, whisking constantly until smooth. Return milk to water bathand reduce heat to medium-low. Whisk 1/2 cup hot milk mixture over hot milk. Return to heat, and cook until thickened. Remove from heat, and stir in nutmeg, cloves, and nutmeg. Heat through. Serve hot. Sweetener: Whipped cream can be strained with a mixer, strained further, and cooled to lukewarm. Serve immediately before serving as sweetener and optional garnish, including optional green peas.