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
COOK BOOK
OF THE
United States Navy

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
FOREWORD	V
FOOD PREPARATION FOR THE MESS	1
SANITARY ASPECTS OF FOOD PREPARATION	4
NUTRITIONAL VALUE OF FOODS	6
THE MENU	8
GENERAL INFORMATION AND TABLES	17
Canned Foods	17
Dehydrated Foods	19
Information on powdered eggs	19
Information on powdered and evaporated milk	20
Quick-frozen Foods	22
Tables	23
Cookery Terms	30
RECIPES-GALLEY	32
Information	32
Beverages	34
Cereals	42
Cheese	45
Desserts	56
Ice Cream	68
Dessert Sauces	71
Eggs	77
Fruits	82
Fish	93
Meat	110
Poultry	194
Gravies and Sauces	207
Salads	220
Sandwiches	241
Soups	250
Vegetables	278
BAKING	333
Information	333
Baking Terms	339

TABLE OF CONTENTS (Continued)

	Page
FORMULAS-BAKING	341
Yeast Breads	341
Sweet Yeast Dough	351
Toppings for Sweet Yeast Dough Products	356
Fillings for Sweet Yeast Dough Products	358
Quick Breads and Griddle Products	360
Cakes	378
Cake Icings	390
Cake Doughnuts	396
Pies	398
Cookies	421
Trouble Shooting	432
INDEX	434

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.