The Cookbook of the United States Navy

Folks,The Cookbook of the United States Navy, NAVSANDA Publication 7, 1945, shows the culinary arts at the end of WW II.If you are looking for a particular recipe, the index starting on page 434 is a great place to start.Richard Pekelney
Webmaster

The<br /> COOK BOOK<br /> OF THE<br /> United States Navy


The
COOK BOOK
OF THE
United States Navy

Department of the Navy * Bureau of Supplies and Accounts

BUREAU OF SUPPLIES AND ACCOUNTS
NAVSANDA PUBLICATION No. 7
REVISED 1945 ]

 


UNITED STATES GOVERNMENT PRINTING OFFICE
WASHINGTON: 1945



For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington 25, DC


TABLE OF CONTENTS


 

Page
FOREWORDV
FOOD PREPARATION FOR THE MESS1
SANITARY ASPECTS OF FOOD PREPARATION4
NUTRITIONAL VALUE OF FOODS6
THE MENU8
GENERAL INFORMATION AND TABLES17
  Canned Foods17
  Dehydrated Foods19
    Information on powdered eggs19
    Information on powdered and evaporated milk20
  Quick-frozen Foods22
  Tables23
  Cookery Terms30
RECIPES-GALLEY32
  Information32
  Beverages34
  Cereals42
  Cheese45
  Desserts56
  Ice Cream68
  Dessert Sauces71
  Eggs77
  Fruits82
  Fish93
  Meat110
  Poultry194
  Gravies and Sauces207
  Salads220
  Sandwiches241
  Soups250
  Vegetables278
BAKING333
  Information333
  Baking Terms339

IV

TABLE OF CONTENTS (Continued)

 

Page
FORMULAS-BAKING341
  Yeast Breads341
  Sweet Yeast Dough351
  Toppings for Sweet Yeast Dough Products356
  Fillings for Sweet Yeast Dough Products358
  Quick Breads and Griddle Products360
  Cakes378
  Cake Icings390
  Cake Doughnuts396
  Pies398
  Cookies421
  Trouble Shooting432
INDEX434

V

FOREWORD


Navy Department,
Bureau of Supplies and Accounts,
Washington, D. C., 1 July 1945.

The Cook Book of the United States Navy contains a summary of the principles of cookery, menu planning, and a comprehensive collection of recipes based on the newer knowledge of nutrition.

Many of the recipes were suggested and tested by commissary personnel of the Navy, and all the recipes have been developed and tested for practical use in the Navy.

Supplementary information which will be helpful to commissary personnel in preparing food of high standard is presented in tabular and other form. In an attempt to assist with some of the feeding problems of the forces afloat and at advance bases, more recipes for dry provisions have been added in this edition.

W. J. CARTER,
Chief of the Bureau of Supplies and Accounts.