The Recipes

 

Recipes are important. They are valuable as a guide to menu planning and to the preparation of food of high quality.

The recipes in this book have been selected and tested particularly for Navy use. They comprise a wide variety of foods based mainly upon the issues for a Navy ration.

To obtain the desired results it is advisable to have a copy of the recipe at hand during food preparation. The recipe should be read several times in order to become thoroughly familiar with the contents before starting to prepare the food, and directions should be carefully followed.

--14--

What to Know About These Recipes

The recipes have been calculated on the basis of 100 portions.

Blank Column

A blank column on the right side of the recipe has been reserved for the commissary steward to insert the calculations needed for supplies which apply to his respective mess. These calculations should be made in pencil so that changes can easily be made when necessary.

Yield and Portion

The yield for each recipe is given in weights or amounts (measures) and both are specified when considered necessary. This applies also to the individual portion. Because of the variability in equipment and conditions under which the food must be prepared, the approximate weights and amounts, rather than the exact weights and amounts, are specified.

If the size of the portions are too large, or too small, for a given mess, the size of the portions should be regulated to suit the needs of the men.

Seasonings

Seasonings have an important place in the Navy diet as they help to relieve monotony and make the food more palatable and interesting.

A good cook uses seasonings wisely and varies them often. The amounts of seasonings included in various recipes throughout the book are on the "mild side," designed to suit the average taste. Over-seasoning is as undesirable as under-seasoning. Salt and pepper should be used with discretion. Seasonings such as parsley, green pepper, garlic, and pimiento may be omitted, when not available, without affecting the flavor of the food too much.

Weights and Measures

Ingredients are designated in both weights and amounts (measures). The amount specified for each ingredient is comparable to its weight and should be used only when scales for weighing are not available. More accurate results can be expected if the ingredients can be weighed instead of measured.

Amounts (measures) of ingredients are designated in teaspoons, tablespoons, cups, pints, quarts and gallons.

The 8-ounce standard measuring cup graduated in ¼'s, 1/3's, and ½'s is used as a basis for the cup measurements.

For ingredients using 1 cup (1/9 pint) or more, the amount is expressed in terms of pints, quarts, and gallons.

Ladles, dippers and scoops, of definite measure, are also necessary for making accurate measurements.

All ingredients in these recipes are based on LEVEL measurements. These must be made accurately in order to obtain best results.

Tables of Weights and Measures are given on page 305.

A.P. and E.P.

A.P. refers to the net weight of a product "as purchased" in its natural state, parts of which are considered not edible.

For example, the net weight of a crate of grapefruit is approximately 74 pounds, as purchased (A.P.). The peelings weigh about 29 pounds, leaving an "edible portion" (E.P.), of 45 pounds.

Notes

The NOTE appearing below the recipe contains valuable information pertaining to the recipe. It frequently contains suggestions on methods of preparation and should be carefully read before preparing the recipe.

--15--

Variations

Variations of the basic recipe are valuable because they show how the basic recipe can be easily changed into a different recipe by the substitution of one or more ingredients. Variations in this way help to relieve monotony in the diet.

Each variation is listed in the index as a separate recipe.

Time and Temperatures

The length of time for cooking is given in each recipe, and should be carefully noted. This information is particularly helpful as a guide in meal planning.

Specific temperatures for cooking and baking in the oven are also given.

Tables containing general information on preparation and cooking-time for cereals, sauces, fruits, vegetables and meat are given in each respective section.

These recipes have been developed and tested at altitudes less than 5,000 feet. The temperature of boiling water referred to in these recipes is 212° F.

Simmering temperatures range between 180° F and 210° F.

Average room temperature is considered to be 68° F to 70° F.

 

Beverages

Coffee

Coffee is a delicate and perishable product and requires careful handling. Navy coffee has been expertly blended and roasted. If a few simple rules are followed, a rich and enjoyable brew may be expected.

General Rules

Store coffee, tightly covered, in a cool, dry place.

Always measure coffee and water.

For best results, coffee should be made fresh hourly.

Use fresh coffee for each brew.

Keep coffee covered while brewing.

Do not allow coffee to remain in contact with boiling water as the flavor and aroma are boiled off.

Remove grounds as soon as coffee is made. Seepage from coffee grounds impairs the delicacy of flavor and aroma.

Care of Urn Equipment

Keep equipment scrupulously clean.

Wash urn thoroughly with clear, hot water after each use.

Wash urn twice every 24 hours with hot water and washing soda. Do not use soap or soap powder. Rinse thoroughly with clear water.

Remove faucet on urn daily. Scrub with brush. Use hot water and washing soda. Use approximately 1 tablespoon washing soda for each quart of water. Rinse thoroughly.

Clean glass gauges at least twice each week with brush, hot water, and washing soda.

Rinse urn bag in clear, cold water after each use. Keep bag in cold water when not in use. Renew cloth bag frequently.

Care of Glass Coffee-Makers

Wash bowls in clear, hot water. Rinse filter cloth in cold water and keep submerged when not in use; renew frequently.

Scald new filter cloth before using. Never allow it to dry but keep it submerged in clear, cold water.

Be sure that outside of upper and lower bowls is thoroughly dry before placing over heat. Never allow empty bowl to remain on heat. When using coffee-maker on gas stove, place over low flame.

Always place coffee-maker on rubber, asbestos, or cork mat after removing from heating unit. Heat-resistant glass may break if placed while hot on a cold surface.

--16--

METHODS OF MAKING COFFEE

Drip Method
(Urn)

Yield: Approx. 6 gallons. Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Water, freshly drawn, cold --- --- 6¼ gallons  
Coffee, fine grind 3 --- 3¾ quarts  

NOTE:

  1. If filter paper is used, fit it to bottom of drip device before putting in the ground coffee.
  2. The fine flavor of coffee is due to the delicate oils, which evaporate when the urn is left uncovered.
  3. Hold finished coffee at a temperature of 175° F to 185° F until served. Coffee can be held several hours at this temperature.

 

Variation

Iced Coffee

NOTE - Sugar may be omitted, if desired.

 

Bag Method

Yield: Approx. 6 gallons. Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Water, freshly drawn, cold --- --- 6¼ gallons  
Coffee, regular Navy grind 3 --- 3¾ quarts  

NOTE:

  1. Always wash bag in clean, warm water between each brewing. Do not dry bag as contact with air develops an unpleasant odor which impairs the flavor of the coffee.
  2. Keep bag submerged in cold water when not in use. Renew bag frequently.
  3. Not more than 15 minutes should elapse between the time of turning off heat from the boiling water and serving the coffee.

--17--

Prepared With Cream and Sugar

Yield: Approx. 6 gallons. Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, evaporated 2 12 3 No. 1 tall (14½ oz.) cans (1¼ quarts).  
Water, hot --- --- 1 quart  
Sugar 4 --- ½ gallon  
Coffee brew, hot --- --- 6 gallons  

NOTE: 1½ pounds (1¼ quarts) powdered skim milk and 1½ quarts water may be used in place of 3 No. 1 cans (1¼ quarts) evaporated milk and 1 quart water.

 

Vacuum-Type Coffee Maker Method
(For small amounts)

Yield: 8 (8-ounce) cups. Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 8 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Water, freshly drawn, cold --- --- ½ gallon  
Coffee, fine grind --- ¾ cup  

NOTE:

  1. Most of the vacuum-type coffee makers are made of glass, although there are some made of part glass and metal, all metal, or part plastic.
  2. Directions supplied by different manufacturers of vacuum coffee makers vary, depending on type of grind, amount of coffee to be used, and on differences in the construction of the coffee maker.

--18--

Percolator Method
(For small amounts)

Yield: 6 cups. Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 6 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Water, freshly drawn, cold --- --- 6½ cups  
Coffee --- --- 7½ tablespoons  

 

Tea

Tea must be made just previous to serving. The tea leaves must never be boiled as this impairs the flavor and gives the tea a bitter taste.

HOT TEA

Yield: Approx. 6 gallons. Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Water, freshly drawn, cold --- --- 6¼ gallons  
Tea --- 6 1¼ pints  

 

Variation

Iced Tea

--19--

Chocolate Sirup and Chocolate Drinks

CHOCOLATE SIRUP

 

Yield: Approx. 1 gallon. Portion: Approx. 1½ ounces
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Cocoa 2 --- 2¼ quarts  
Sugar 3 --- 1½ quarts  
Salt --- ½ 1 tablespoon  
Water, boiling --- --- 1¼ gallons  
Vanilla --- 1 2 tablespoons  

NOTE.

  1. This sirup can be kept under refrigeration for several days.
  2. 3 pounds (48 squares) chocolate, melted, may be used in place of 2 pounds (2¼ quarts) cocoa.
  3. Chocolate sirup may be used as a sauce for ice cream or puddings, or for making cocoa and chocolate milk.

 

HOT COCOA

Yield: Approx. 6¼ gallons Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid --- --- 5½ gallons  
Cocoa 1 8 1½ quarts  
Sugar 3 --- 1½ quarts  
Salt --- 1/6 1 teaspoon  
Water --- --- 1½ quarts  

--20--

COCOA OR CHOCOLATE MILK

Yield: Approx. 6¼ gallons Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Chocolate Sirup (page 20) 10 --- 1¼ gallons  
Milk, liquid --- --- 5 gallons  

NOTE. Reconstituted evaporated or powdered milk may be used.

 

Lemon Juice Powder, Synthetic

Navy issue lemon juice powder, synthetic, can be used satisfactorily, when properly reconstituted with water, in place of fresh lemon juice specified in the recipes and bakery formulas.

Composition

This product is a mixture of dried pure lemon juice with corn sirup, dextrose, citric acid, ascorbic acid (vitamin C), tricalcium phosphate, and oil of lemon.

The synthetic product will make six times as much beverage by volume as the straight lemon juice powder and will result in substantial saving of space and containers. Sufficient ascorbic acid has been added so that a 12-ounce serving of the beverage will furnish approximately 60 per cent of the daily requirement of vitamin C.

It is not possible to incorporate sufficient oil of lemon in the powder to give the maximum desired flavor without impairing keeping qualities. Therefore, in using synthetic lemon juice powder in the bakery products, puddings and fillings specifying lemon juice, it is often desirable to supplement the powder with additional oil of lemon.

The addition of Navy issue lemon oil flavoring to puddings, custards, fillings and other products in which synthetic lemon juice powder is used, gives a more pleasing flavor.

Use from ½ to 1 teaspoon of lemon oil flavoring to 1 pint of pudding or filling.

LEMONADE

(Using Lemon Juice Powder, Synthetic, with Vitamin C)

Yield: Approx. 6¼ gallons Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Lemon juice powder --- 12 12/3 cups  
Sugar 5 --- 2½ quarts  
Water, cold --- --- 6 gallons  

NOTE - Do not use these crystals in hot or warm water.

--21--

Variations

Citrus Concentrates

Fruit Lemonade

Grape Lemonade

 

LEMONADE

(Using Lemons)

Yield: Approx. 6¼ gallons Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Sugar 6 --- ¾ gallon  
Water, hot --- --- 1 gallon  
Water, cold --- --- 5 gallons  
Lemon juice --- --- 1½ quarts (24 lemons)  
Ice --- --- To chill  

 

FRUIT PUNCH

Yield: Approx. 6¾ gallons Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Tea, sweetened, cold --- --- 4 gallons  
Apricot sirup --- --- ½ gallon  
Peach sirup --- --- 2½ gallons  
Lemon Juice --- --- ¾ gallon (48 lemons)  

NOTE - 9 ounces lemon juice powder, synthetic, added to ¾ gallon of water may be used in place of fresh lemon juice.

--22--

TOMATO JUICE

Yield: Approx. 6 gallons Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Tomato juice, canned 53 --- 8 No. 10 cans (6 gallons)  
Salt --- 1 2 tablespoons  
Pepper --- --- 1 teaspoon  

NOTE - Tomato juice may be served unseasoned.

Variations

Tomato Juice Cocktail

Tomato-Sauerkraut Juice Cocktail

 

Cereals

Breakfast Cereals

Cereals and cereal products have an important place in the Navy menu, as they are a good source of food energy.

In addition to furnishing food energy, the whole grain cereals and restored breakfast cereals supply valuable vitamins, minerals and protein. Some of the refined cereals have been restored by the manufacturers to the nutritive value of the whole grain cereals by the addition of minerals and synthetic vitamins.

When cereals are served with milk, or milk and fruit, the protein, mineral and vitamin content of the meal is desirably increased.

There are three main types of breakfast cereals on the market:

1. Regular Cereal

This class includes rolled oats, corn meal, farina, cracked whole wheat and others which require complete cooking. These cereals are served hot.

2. Quick-Cooking Cereals

These cereals have been partially coked before packaging and require a relatively short period of further cooking before eating. These are also served hot.

Cooked cereals may be used in meat loaves or added to soups. When placed into pans and chilled until firm, cooked cereals such as corn meal and farina may be sliced and fried and served with sirup, powdered sugar or fruit sauce.

3. Prepared or "Ready to Eat" Cereals

These comprise the packaged dry cereals made from grains such as wheat, corn, rice, barley, and rye. They are fully cooked and flavored before packaging. They are available in different forms such as granular, flaked, puffed and shredded.

If necessary or desirable, they can be reheated and re-crisped by removing from the package and placing them into baking pans, in a slow oven (325° F.) about 5 minutes.

--23--

Macaroni, Noodles, Spaghetti and Rice

Macaroni, noodles and spaghetti are made from a base of hard wheat flour. Some noodles contain egg in addition.

Macaroni and spaghetti can be cooked in long sticks or in pieces, 1 to 2 inches long. If the ends of the long sticks are first dipped into boiling water, they will soften so that the entire mass can be gradually submerged and cooked in coils.

Macaroni, noodles, spaghetti and rice need to be cooked in large amounts of rapidly boiling, salted water, using approximately 4 times as much water as cereal. The product should be drained well immediately after cooking.

Macaroni, noodles, spaghetti and rice when combined with meat, cheese, eggs or milk can be used as a main dish. In this way, these cereals serve as an alternate for meat. A salad or one or two vegetables should be served in addition.

DIRECTIONS FOR COOKING BREAKFAST CEREALS

100 Portions

CEREAL APPROXIMATE
QUANTITY
SALT WATER COOKING TIME APPROXIMATE PORTIONS
Weight Amount Steam
Jacketed
Kettle
Double
Boiler
Weight Amount
  Pounds Gallons Tablespoons Gallons Minutes Minutes Ounces Cup
Regular:                
Rolled Oats 6 6 5 20 30-45 5-6 2/3
Wheat Cereals 6 11/8 6 5 20 30-45 5-6 2/3
Cornmeal 6 11/8 6 6 20-30 60 6-7 ¾
Hominy Grits 6 11/8 6 6 20-30 60 6-7 ¾
Quick-Cooking:                
Rolled Oats 6 6 5 5-10 5-6 2/3
Wheat Cereals 6 11/8 6 5 5-10 5-6 2/3
Whole Wheat Cereals 6 11/8 6 5 5-10 5-6 2/3

In Steam-Jacketed Kettle

Rolled Oats (Regular)

Wheat Cereals (Regular)

--24--

Hominy Grits and Cornmeal (Regular)

In Double Boiler

Rolled Oats, Wheat Cereals, Hominy Grits, Cornmeal (Regular)

NOTE - Stir rolled oats only the required number of times, and add only required amount of water, otherwise a gummy cooked product will result.

300 or More Portions in Steam-Jacketed Kettle

Granular Cereals

Rolled Oats

 

BOILED RICE

Portion: 4 to 5 ounces (approx. ½ cup).  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Salt   5 10 tablespoons  
Water     4 gallons  
Rice 10   1¼ gallons  

NOTE - 1 pound (1 pint) melted butter may be added just before serving.

--25--

BOILED MACARONI, NOODLES OR SPAGHETTI

Portion: 5 to 6 ounces (¾ to1 cup).  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Salt   4 ½ cup  
Water     8 gallons  
Macaroni 8   2½ gallons  

NOTES:

  1. Blanch macaroni only if it is to be used in a salad.
  2. 9 pounds (2¾ gallons) spaghetti or 6 pounds (3¼ gallons) noodles may be cooked in same way as macaroni. Spaghetti is usually broken into 2-3 inch pieces before cooking.
  3. Combine with Cheese Sauce (175), Tomato Sauce (184) or use as desired.
  4. Avoid overcooking.

 

Cheese

Cheese being a milk product in concentrated form, takes exceedingly high rank on the list of essential foods in the Navy. It is high in protein, vitamins and minerals. It is an excellent source of calcium.

In combination with spaghetti, macaroni, noodles or rice it serves well as a main dish on the dinner or supper menu.

CHEESE SOUFFLE

Portion: Approx. 2½ inch square  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Eggs, well beaten 4 8 45 (2¼ quarts)  
Milk, liquid     3¾ gallons  
Paprika     6 tablespoons  
Worcestershire sauce     ½ cup  
Salt   3 6 tablespoons  
Butter or other fat, melted   6 ¾ cup  
Bread 9   100 slices  
Cheese, American cheddar, grated 6   1½ gallons  

--26--

NOTE: Before baking set pan of souffl in pan of hot water to insure smooth texture and bake.

 

MACARONI AND CORN AU GRATIN WITH BACON

Portion: Approx. 8 ounces; 1 slice bacon.  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     1¼ gallons  
Butter or other fat, melted 1 4 1¼ pints  
Flour   10 2½ cups  
Salt   4 ½ cup  
Pepper     1 teaspoon  
Mustard, dry   ½ 2¼ tablespoons  
Paprika   ½ 2¼ tablespoons  
Cheese, American cheddar, chopped 2 8 21/8 quarts  
Water     4 gallons  
Salt   1 2 tablespoons  
Macaroni 4   1¼ gallons  
Corn, cream style 26 4 4 No. 10 cans (3¼ gallons)  
Bacon 6   100 strips  

NOTE:

  1. Whole kernel corn should be drained before adding to mixture. Reserve liquid for cheese sauce.
  2. Spaghetti may be used in place of macaroni.

--27--

BAKED MACARONI AND CHEESE

Portion: 8 ounces (approx. 1 cup)  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Salt   5 10 tablespoons  
Water     10 gallons  
Macaroni 10   3 gallons  
Cheese, American cheddar, shredded 8   2 gallons  

 

MACARONI WITH TOMATOES AND CHEESE

Portion: 8 ounces (approx. 1 cup)  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Tomatoes 12 12 2 No. 10 cans (6½ quarts)  
Onions, chopped   12 2½ cups  
Celery, leaves, chopped      
Sugar   9 11/8 cups  
Pepper     1 tablespoon  
Salt   7 tablespoons  
Butter   8 ½ pint  
Cheese, American cheddar, chopped 4 2 1 gallon  
Salt   1 2 tablespoons  
Water     8 gallons  
Macaroni 8   2½ gallons  

--28--

NOTE: Noodles or spaghetti may be used in place of macaroni.

 

MACARONI REPUBLIC

Portion: Approx. 1 cup  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     4½ quarts  
Butter, melted 1 8 1½ pints  
Pimiento, finely chopped 2   1½ quarts  
Salt   10 ½ cup  
Pepper   4 1½ teaspoons  
Celery salt     1½ teaspoons  
Mustard, dry     1½ teaspoons  
Cheese, American cheddar, grated 3   ¾ gallon  
Eggs, beaten 3 10 36 (3½ pints)  
Salt   4 ½ cup  
Water     9 Gallons  
Macaroni 6   2 gallons  
Bread, cubed 2 4 1¼ gallons  
Paprika     To garnish  

--29--

CHEESE STRATS

Portion: Approx. 8 ounces  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Bread, day-old 12   8 (1½ pound) loaves  
Cheese, American cheddar, shredded 9 8 2¼ gallons  
Eggs, slightly beaten 8   80 (1 gallon)  
Milk, liquid     3¼ gallons  
Paprika   ½ 2¼ tablespoons  
Salt   5 tablespoons  
Pepper   ¼ 2¾ teaspoons  

 

SPAGHETTI LOAF

Yield: Approx. 36 pounds Portion: Approx. 6 ounces
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Cheese, American cheddar, shredded 7   1¾ gallons  
Milk, liquid     5½ quarts  
Salt   4 ½ cup  
Pepper     1 teaspoon  
Onions, minced   8 1½ cups  
Eggs, beaten   13 28 (5½ cups)  
Spaghetti     2¼ gallons  
Salt   3 tablespoons  
Water     7 gallons  

--30--

NOTE:

  1. 10 ounces (1½ pints) parsley, minced, may be added to sauce.
  2. ½ ounce garlic may be cooked with spaghetti. Remove garlic after spaghetti is cooled.

 

MACARONI AU GRATIN

Portion: 8 ounces (approx. 1 cup)  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     2¾ gallons  
Butter or other fat 1 8 1 pints  
Flour   8 1 pint  
Salt   3 6 tablespoons  
Pepper     1 teaspoon  
Salt   4 cup  
Water, boiling     9 gallons  
Macaroni 9   2¾ gallons  
Cheese, American cheddar, shredded 8   2 gallons  
Bread crumbs, dry 1 8 gallon  
Butter, melted 1 8 1 pints  

Variation

Buttered Macaroni

--31--

NOODLES SCALLOPED WITH CHEESE, TOMATO AND BACON

Portion: 8 ounces (approx. 1 cup)  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Salt   4 ½ cup  
Water, boiling     8 gallons  
Noodles 8   4½ gallons  
Salt   1 2 tablespoons  
Pepper     2 teaspoons  
Tomatoes 19 2 3 No. 10 cans (2½ gallons)  
Cheese, American cheddar, shredded 4 2 1 gallon  
Bacon, sliced 2   35-40 strips  

--32--

BAKED RICE AND CHEESE

Portion: 8 ounces (approx. 1 cup)  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Butter or other fat, melted 1 8 1½ pints  
Flour   12 1½ pints  
Alt   1 2 tablespoons  
Mustard, dry   2 tablespoons  
Milk, liquid, hot     5½ quarts  
Cheese, American cheddar, shredded 6   1½ gallons  
Salt   3 6 tablespoons  
Water, boiling     3 gallons  
Rice, uncooked, washed 3   1½ quarts  
Bread crumbs, moist 1 8 ¾ gallon  
Butter, melted (for crumbs)   8 ½ pint  

--33--

SCALLOPED RICE, CHEESE AND EGGS

Portion: 8 ounces (approx. 1 cup)  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     2 gallons  
Butter or other fat, melted 2   1 quart  
Flour 1   1 quart  
Salt   3 6 tablespoons  
Pepper     1 teaspoon  
Paprika   1 4 tablespoons  
Cheese, American cheddar, shredded 2   ½ gallon  
Rice, uncooked, washed 6   ¾ gallon  
Water, boiling     6 gallons  
Salt   2 ¼ cup  
Eggs, hard cooked, sliced     48  
Cheese, American cheddar, shredded 2   ½ gallon  

--34--

TOMATO RAREBIT

Yield: Approx. 6 gallons Portion: approx. 1 cup
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Tomatoes 19 2 3 No. 10 cans (2½ gallons)  
Butter or other fat, melted 5   2½ quarts  
Flour 2   ½ gallon  
Salt   6 ¾ cup  
Mustard, dry   ½ 2¼ teaspoons  
Cheese, American cheddar, shredded 15   3¾ gallons  
Bread, toasted     100 slices  

 

WELSH RAREBIT

Yield: Approx. 6 gallons Portion: approx. 1 cup
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     2½ gallons  
Eggs, slightly beaten 2 8 25 (1¼ quarts)  
Salt   3 tablespoons  
Mustard, dry   1 4½ tablespoons  
Cheese, American cheddar, shredded 15   3¾ gallons  
Bread, toasted     100 slices  

--35--

Desserts

The dessert is important in both the dinner and supper menu. It rounds out the meal in a satisfactory manner and is one means of controlling the caloric content of the meal.

Serve a light dessert with the heavier meal and a sweeter, richer dessert with the lighter meal. Recipes for pies, tarts, other pastries and cakes are found in the bakery section of this book.

APPLE BROWN BETTY

Yield: Approx. 18¾ pounds Portion: 3½ ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Bread crumbs, dry 3 8 1¼ gallons  
Apples, diced 8   2 gallons  
Sugar, brown 2 8 1¾ quarts  
Nutmeg   1/8 1½ teaspoons  
Cinnamon   ¼ 1 tablespoon  
Lemon rind   1 ¼ cup  
Water     1½ quarts  
Lemon juice     ¼ cup (1 lemon)  
Butter or other fat, melted 1 10 3¼ cups  

NOTE: Serve hot or cold with hot or cold Lemon Sauce (page 57) or Orange Sauce (page 58).

--36--

APPLE CRISP

Yield: Approx. 38¼ pounds Portion: 4 ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Sugar 8   1 gallon  
Flour 3   ¾ gallon  
Cinnamon   1 ¼ cup  
Butter 2 4 11/8 quarts  
Apples, sliced 20   5 gallons  
Water     2½ quarts  

NOTE: Serve with Whipped Evaporated Milk Topping (page 59), Custard Sauce (page 56) or Vanilla Sauce (page 60).

 

APPLE CRISP

(Using dehydrated apple nuggets)

Portion: 4 ounces (approx. ½ cup) (approx. 2-inch square)  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Apple nuggets, dehydrated 3   1½ gallons  
Water     7½ quarts  
Nutmeg   ¾ 3 tablespoons  
Sugar 2   1 quart  
Sugar, brown 6   4½ quarts  
Flour 3   3¼ gallon  
Butter, softened 2   1 quart  

--37--

APPLE DUMPLINGS

Yield: 100 dumplings Portion: 1 dumpling
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Flour 10   2½ gallons  
Salt   3 6 tablespoons  
Baking powder   6 1 cup  
Shortening 3   1½ quarts  
Milk, liquid (variable)     27/8 quarts  
Apples, pared, cored, and sliced or halved 20   3 gallons  
Sugar 5 8 2¾ quarts  
Cinnamon   6 1½ cups  
Sugar 4   ½ gallon  
Water, boiling     ¾ gallon  

NOTE:

  1. Fresh, frozen or canned apples may be used.
  2. Nutmeg may be used in place of cinnamon.

--38--

APPLE PANDOWDY

Yield: Approx. 39 pounds Portion: 3 or 4-inch cut or 1/6 (10-inch) pie
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Flour 4 10 42/3 quarts  
Salt   1 2 tablespoons  
Sugar   6 ¾ cup  
Baking powder   ½ cup  
Shortening   14 1¾ cups  
Milk, liquid (variable)     17/8 quarts  
Apples, peeled, cored, and sliced 24   6 gallons  
Sugar, brown 5   3¾ quarts  
Cinnamon   2 ½ cup  
Nutmeg   2 ½ cup  

NOTE:

  1. Serve with Hard Sauce (page 57) or Lemon Sauce (page 57).
  2. Fresh, frozen or canned apples may be used.

--39--

CHERRY ROLL

Yield: Approx. 26¼ pounds Portion: 1 roll, ¼ cup Cherry Sauce
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Flour 4 10 42/3 quarts  
Salt   1 2 tablespoons  
Sugar   6 ¾ cup  
Baking powder   ½ cup  
Shortening   14 1¾ cups  
Milk, liquid     17/8 quarts  
Cherries, red, sour 13 6 2 No. 10 cans (6½ quarts)  
Sugar 3   1½ quarts  
Cinnamon   ¼ 1 tablespoon  

NOTE: Roll can be cut into 2-inch slices and placed in greased muffin tins, cut side down and baked.

Variation

Berry Roll

Cherry Cobbler

--40--

CREAM PUFFS AND ECLAIRS

Yield: Approx. 10 pounds Portion: 1 cream puff or eclair
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Shortening 1 8 1½ pints  
Water     1½ quarts  
Flour 2 4 21/8 quarts  
Eggs, whole 3 4 32 (1½ quarts)  
Salt   1 2 tablespoons  

NOTE:

  1. 13 ounces powdered eggs and 1½ quarts cold water may be used in place of 3 pounds 4 ounces eggs.
  2. Mixture may be shaped with machine depositor or by dropping with No.20 ice cream scoop.

 

BAKED CUSTARD

Yield: Approx. 26¼ pounds Portion: 1 roll, ¼ cup Cherry Sauce
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Eggs, whole 4 6 44 (21/8 quarts  
Sugar 3   1½ quarts  
Salt   ½ 1 tablespoon  
Vanilla   3 6 tablespoons  
Milk, liquid     2¾ gallons  
Nutmeg   ½ 1½ tablespoons  

NOTE:1 pound 1½ ounces powdered eggs and 15/8 quarts water may be used in place of 4 pounds 6 ounces eggs.

--41--

ASSORTED FRUIT GELATIN CUBES

Yield: Approx. 21½ pounds Portion: 4 ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Gelatin, dessert, raspberry 1 2 2 cups  
Gelatin, dessert, lemon 1 2 2 cups  
Gelatin, dessert, lime 1 2 2½ cups  
Water, boiling     ¾ gallon  
Water or fruit juice, cold     1½ gallons  

NOTE:

  1. Serve plain or with cold Custard Sauce (page 56), cold Fruit Sauce (page 57), bananas or berries.
  2. Dip knife into warm water to cut gelatin.

 

CALIFORNIA CREAM

Yield: Approx. 31/8 gallons Portion: 3 ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     1 pint  
Gelatin   7/8 cup  
Milk, liquid     1 gallon  
Salt     1½ teaspoons  
Sugar 3   1½ quarts  
Egg yolks, slightly beaten 1 8 36 (1½ pints)  
Egg whites, stiffly beaten 2   36 (1 quart)  
Orange juice     1½ quarts  

NOTE:

  1. Equal parts of powdered egg yolks and water may be used in place of the egg yolks.
  2. 3¼ ounces powdered egg white and 1¾ pints water may be used in place of 2 pounds egg whites.
  3. Other fruit juices may be used in place of orange juice. Properly diluted fruit concentrates can also be used.

--42--

GELATIN BANANA DESSERT

Yield: Approx. 5 gallons Portion: 6 to 6¼ ounces (approx. ¾ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Water, boiling     1 gallon  
Gelatin, dessert, flavored 4 11 2¾ quarts  
Water, cold     1½ gallons  
Bananas, ripe 16   60-75  

NOTE:

  1. Other fresh fruits except fresh pineapple may be used with or in place of bananas.
  2. Canned fruits, drained, also may be used.
  3. Fruit juice from canned fruit should be used in place of water.
  4. Bananas are fully ripe when the yellow peel is flecked with brown. Ripe bananas are thoroughly digestible and sweet in flavor.

 

LEMON SNOW

Yield: Approx. 31/8 gallons Portion: 11/3 ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Gelatin, unflavored   4 7/8 cup  
Water, cold     1½ cups  
Sugar 2 4 11/8 quarts  
Water, hot     1½ quarts  
Lemon juice     1½ cups (6 lemons)  
Egg whites   13 16 (1½ cups)  

NOTE:

  1. 1¼ ounces powdered egg white and 1½ cups water may be used in place of 13 ounces of egg whites.
  2. Reconstituted powdered or synthetic lemon juice may be used in place of fresh lemon juice.
  3. Serve with cold fruit Sauce (page 57) or cold Custard Sauce (page 56).

--43--

ORANGE BAVARIAN

Yield: Approx. 16 pounds Portion: 3 ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Gelatin, unflavored   ½ cup  
Orange juice     2/3 cup  
Milk, evaporated, icy cold 9 1 10 No. 1 (14½ -oz.) cans (1 gallon)  
Sugar 2 6 42/3 cups  
Lemon juice     ½ cup (2 lemons)  
Salt     1 teaspoon  
Orange sections, diced 5   ½ gallon  

 

PRUNE WHIP

Yield: Approx. 3 gallons Portion: 4 ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Prunes, cooked 6 14 3¼ quarts  
Gelatin dessert, orange 2 12 2¼ quarts  
Water, boiling     ¾ gallon  
Sugar 2   1 quart  
Water, cold     2½ quarts  

NOTE:

  1. Serve with Whipped Evaporated Milk Topping (page 59) or cold Vanilla Sauce (page 60).
  2. 2½ pounds (5 cups) apricots, chopped, may be used in place of 2½ pounds prunes.
  3. An equivalent amount of fruit juice may be used in place of water.

--44--

FRUIT AND RICE COMPOTE

Yield: Approx. 30½ pounds Portion: 5 ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Gelatin dessert, strawberry 3 12 ¾ gallon  
Water, boiling     ¾ gallon  
Sugar 1 4 2½ cups  
Fruit juices, mixed     ¾ gallon  
Pineapple, canned, cut in wedges 6 8 1 No. 10 can (3¼ quarts)  
Apricots, quartered 3 4 ½ No. 10 can (1½ quarts)  
Rice, cooked 5   ¾ gallon  

NOTE: Serve with Whipped Evaporated Milk Topping (page 59) or cold Custard Sauce (page 56).

 

RICE PUDDING WITH RAISINS

Yield: Approx. 3 gallons Portion: approx. cup
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Rice 4   ½ gallon  
Milk, liquid     4 gallons  
Sugar 4   ½ gallon  
Salt   3 tablespoons  
Raisins 2 11 ½ gallon  
Butter   8 ½ pint  

--45--

RICE CUSTARD PUDDING

Yield: Approx. 31/8 gallons Portion: 5 ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     3 gallons  
Rice, cooked 3 6 ½ gallon  
Sugar 2 8 1¼ quarts  
Butter or shortening, melted 1   1 pint  
Eggs, whole 2   20 (1 quart)  
Salt   1 2 tablespoons  
Cinnamon   ¼ 1 teaspoon  
Nutmeg   ¼ 1 teaspoon  
Vanilla   2 ¼ cup  

NOTE: 8 ounces powdered eggs and 1 cup water may be used in place of 2 pounds eggs.

 

BREAD PUDDING

Yield: Approx. 3 gallons Portion: 4 ounces (approx. cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     3 gallons  
Bread cubes 2 8 1¼ gallons  
Sugar 2 8 1¼ quarts  
Butter or shortening, melted 1   1 pint  
Eggs, beaten slightly 2   20 (1 quart)  
Salt   3 6 tablespoons  
Vanilla   2 ¼ cup  

--46--

NOTE: 8 ounces powdered eggs and 1½ pints water may be used in place of 2 pounds eggs.

Variations

Chocolate Bread Pudding

Raisin Bread Pudding

Caramel Bread Pudding

 

BUTTERSCOTCH PUDDING

Yield: Approx. 4 gallons Portion: 5 ounces (approx. 2/3 cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Sugar, brown 5   3¾ quarts  
Butter 2 8 1¼ quarts  
Salt   3 6 tablespoons  
Cornstarch 1 4 3¾ cups  
Water     1¼ quarts  
Milk, liquid     4½ gallons  
Salt   3 2 tablespoons  
Vanilla   5 tablespoons  

Variations

Walnut Butterscotch Pudding

Coconut Topping

--47--

CHOCOLATE PUDDING

Yield: Approx. 3½ gallons Portion: 6½ ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     2¾ gallons  
Chocolate 2 4 36 squares  
Sugar 7 8 3¾ quarts  
Salt   3 tablespoons  
Flour 2 8 2½ quarts  
Eggs, whole 4   40 (½ gallon)  
Butter 1   1 pint  
Vanilla   1 2 tablespoons  

NOTE: 1 pound powdered eggs and 1½ quarts water may be used in place of 4 pounds eggs.

 

VANILLA CREAM PUDDING

Yield: Approx. 31/8 gallons Portion: 4½ ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     3 gallons  
Sugar 2 8 1¼ gallons  
Flour 1 4 1¼ quarts  
Salt   ½ 1 tablespoon  
Eggs, whole, slightly beaten 2   20 (1 quart)  
Egg yolks, slightly beaten 1 12 42 (1¾ pints)  
Vanilla   4 ½ cup  

--48--

NOTE:

  1. 8 ounces powdered eggs and 1½ pints water may be used in place of 2 pounds eggs.
  2. Equal parts of powdered egg yolk and water may be used in place of the egg yolks.
  3. 10 ounces cornstarch may be used in place of 1¼ pounds butter.

Variations

Coconut Cream Pudding

Cherry Cream Pudding

 

PLUM PUDDING

Yield: Approx. 28 pounds. Portion: Approx. 4 ounces.
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Flour 2   ½ gallon  
Baking powder   2 5 tablespoons  
Soda   ¾ 4 teaspoons  
Cinnamon   1 ¼ cup  
Nutmeg   ¼ 1 tablespoon  
Sugar, brown 3   2¼ quarts  
Bread crumbs 2 8 ¾ gallon  
Apples, chopped 1   1 quart  
Mixed fruits, glazed 1 8 4½ cups  
Milk, liquid     ½ gallon  
Eggs, whole 1 8 15 (1½ pints)  
Molasses 2 12 1 quart  
Raisins, seedless 1 8 4½ cups  
Nuts, chopped 1 8 1½ quarts  

NOTE:

  1. Filled pudding molds may be placed in water bath or range boiled slowly 1 to 1½ hours.
  2. Mincemeat or canned fruits, or dried fruits, cooked and thoroughly drained, may be used as mixed fruits.

--49--

TAPIOCA CREAM
(Pearl tapioca)

Yield: Approx. 31/8 gallons. Portion: Approx. ½ cup.
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Tapioca, pearl 1 12 1½ quarts  
Water, cold     To cover  
Milk, liquid, hot     2½ gallons  
Eggs, slightly beaten 2   20 (1 quart)  
Sugar 3 8 1¾ quarts  
Salt   1 2 tablespoons  
Vanilla   1 2 tablespoons  

NOTE:

  1. Overcooking after egg is added will cause mixture to curdle.
  2. Serve pudding cold, plain, or garnish with canned or fresh fruits or jams.
  3. Equal parts of powdered egg and water may be used in place of eggs.

 

TAPIOCA CREAM
(Quick-cooking tapioca)

Yield: Approx. 3 gallons. Portion: Approx. ½ cup.
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Egg yolks, slightly beaten   8 12 (1 cup)  
Milk, liquid     25/8 gallons  
Tapioca, quick-cooking 1 8 4½ cups  
Sugar 3   1½ quarts  
Salt   1 2 tablespoons  
Egg whites, stiffly beaten   10 12 (1¼ cups)  
Vanilla   1 2 tablespoons  

--50--

NOTE:

  1. Serve plain or garnish with canned or fresh fruits or jam.
  2. Equal parts of powdered egg yolk and water may be used in place of egg yolks.
  3. 1 ounce powdered egg whites and 11/8 cups water may be used in place of 10 ounces egg whites.

Variations

Creamy Tapioca With Chocolate Sauce

Banana or Peach Fancy

 

APPLE TAPIOCA PUDDING

Yield: Approx. 3¼ gallons Portion: 6½ ounces (approx. ½ cup)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Tapioca, pearl   12 1½ quarts  
Water, cold     To cover  
Water, hot     1½ gallons  
Salt   3 tablespoons  
Sugar 7   3½ quarts  
Nutmeg     1½ tablespoons  
Cinnamon     1 tablespoons  
Apples, thinly sliced 15   3¾ gallons  
Lemon juice     1 cup (4 lemons)  
Butter ½   ½ pint  

NOTE: Serve plain or with cream or Hard Sauce (page 57).

--51--

Ice Cream

Ice Cream should be a "regular" on the Navy menu. In addition to being one of America's favorite desserts, ice cream is nourishing and economical.

The following directions, if carefully observed, will be helpful in producing ice cream of good quality.

Keep the freezer, utensils used in measuring the ingredients, ice cream cans and all other equipment scrupulously clean and properly sterilized.

Weigh or measure all ingredients accurately to insure uniformity, proper texture and pleasing flavor in the finished product.

Follow directions carefully.

It is important that the correct "overrun" be reached before the batch is drawn off from the freezer. The "overrun" which refers to the increase in volume, obtained by whipping air into the mix during the freezing process, may vary from 80% to 100%. An "overrun" of 100% is most commonly used in commercial practice.

A simple way to determine "overrun" is as follows : Weigh 1 cupful of the original mix, deducting the weight of the cup. When it is determined that the proper "overrun" has been reached, weigh 1 cupful of the ice cream and again determine the net weight. If the weight of the ice cream is just 50% of the weight of the original mix, the proper "overrun" of 100% has been obtained. For example, if the cup of mix originally weighed 8 ounces, the sample taken just before the batch is drawn should weigh 4 ounces. Ice cream with too much "overrun" will melt rapidly and show many air bubbles in the melted product.

Keep the blades of the freezer sharp and properly adjusted since faulty adjustment allows a thin layer of cream to freeze along the inside wall of the freezer. This tends to insulate the batch from the refrigerant and lengthens the freezing time and decreases the "overrun."

Store the ice cream in a hardening cabinet or room at 10° F. below 0° F.

When serving, have the dispensing cabinet at 6° F. Use a "rolling" motion with the scoop. Digging or pushing the scoop into the ice cream will compress it and reduce the number of servings per gallon.

 

ICE CREAM

Yield: Approx. 5 gallons (2½ gallons mix with 100% overrun).
Portion: No. 10 scoop; 5 portions to 1 quart, 100 to 5 gallons; No. 16 scoop: 8 portions to 1 quart, 160 to 5 gallons.
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Ice cream mix, dry 9      
Water, cold     1¾ gallons  

--52--

NOTE:

  1. If unflavored mix is used, dissolve 12 vanilla flavoring tablets in 1 quart of the water and add to mix with remaining water.
  2. Ice cream softens at 12° F. to 15° F. because of the sugar content.
  3. Temperatures of 40° F. to 70° F. are satisfactory for mixing the powder and water.
  4. Ice cream liquid mix may be held in a refrigerator for 8 hours or longer.
  5. Add fruits or fruit juices just before mix is drawn off. When fruits or chocolate are to be added, decrease the quantity of liquid mix by an equivalent amount.

Variations

To 2½ gallons of mix, add the following flavors:

Apricot Ice Cream

Banana Nut Ice Cream

Cherry Ice Cream

Cherry Nut Ice Cream

Chocolate Ice Cream I

Chocolate Ice Cream II

Coffee Ice Cream

Date Nut Ice Cream

Grape Ice Cream

Peach Ice Cream

Pineapple Ice Cream

Pineapple Grape Ice Cream

Pistachio Ice Cream

Strawberry Ice Cream

--53--

Maple Ice Cream

Walnut Ice Cream

NOTE:

  1. Pecans or cashews may be used. Care must be taken to see that they are free from shells.
  2. To bring out the flavor of the nuts, soak nut meats in sugar sirup about 10 hours before using.

 

ICE CREAM

Using powdered whole milk and powdered eggs)

Yield: Approx. 5 gallons.
Portion: No. 10 scoop; 5 portions to 1 quart, 100 to 5 gallons; No. 16 scoop: 8 portions to 1 quart, 160 to 5 gallons.
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Cornstarch   8 1 pint  
Sugar 5   2½ quarts  
Salt   3 tablespoons  
Eggs, whole, powdered   11 ¾ quart  
Milk, whole, powdered 4   3½ quarts  
Water, cool     3¼ gallons  
Vanilla   2 ¼ cup  

NOTE:

  1. 12 vanilla tablets, reconstituted, may be used in place of vanilla.
  2. Mixture may have curdled appearance while cooking. This will disappear in freezing.
  3. This Ice Cream formula can be used as basis for other flavors.

 

SHERBETS

Yield: Approx. 5 gallons.
Portion: No. 10 scoop; 5 portions to 1 quart, 100 to 5 gallons; No. 16 scoop: 8 portions to 1 quart, 160 to 5 gallons.

--54--

Lemon

Lemon and Grape

Lemon and Raspberry

Orange

Lemon and Strawberry

Orange and Apricot

Orange and Pineapple

 

Dessert Sauces

BUTTERSCOTCH SAUCE

Yield: Approx. 1½ gallons Portion: Approx. 4 tablespoons (2 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Sugar, brown 10   7½ quarts  
Water     1 quart  
Sirup, corn 3   1 quart  
Butter   8 1 cup  
Milk, evaporated 4 8 5 No. 1 tall (14½ oz.) cans (½ gallon)  

NOTE: Serve on Baked Custard (page 41) or Ice Cream (page 52).

--55--

CHOCOLATE SAUCE

Yield: Approx. 1½ gallons Portion: Approx. 4 tablespoons (2 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Sugar 6   ¾ gallon  
Cocoa 1 8 1¾ quarts  
Water     1½ pints  
Sirup, corn 1 6 1 pint  
Milk, evaporated 7 4 8 No. 1 tall (14½ oz.) cans (31/3 quarts)  
Vanilla   3 tablespoons  

NOTE: Serve warm or cold on ice cream, custards or rice.

Variation

Chocolate Mint Sauce

Add ½ teaspoon essence of peppermint when sauce has completely cooled.

 

CUSTARD SAUCE

Yield: Approx. 1½ gallons Portion: Approx. 4 tablespoons (2 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     1½ gallons  
Cornstarch   3 9 tablespoons  
Sugar 1 8 1½ pints  
Salt   ¼ ½ tablespoon  
Eggs, slightly beaten 1 8 15 (1½ pints)  
Vanilla   1 2 tablespoons  

NOTE: 4 ounces powdered eggs and 1½ cups cold water may be used in place of 1 pound eggs.

 

--56--

HARD SAUCE

Yield: Approx. 6 pounds Portion: 1 ounce (approx. 1½ to 2 tablespoons).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Butter, softened 2   1 quart  
Sugar, confectioner's, sifted 4   2½ quarts  
Vanilla   2 ¼ cup  

NOTE:

  1. Serve with hot or cold steamed pudding, Baked Apples (page 69), Dutch Apple Pie (page 377) or Mince Pie (page 380).
  2. Hard Sauce may be served without chilling until firm.

 

LEMON SAUCE

Yield: Approx. 1½ gallons Portion: Approx. 4 tablespoons (2 ounces).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Sugar 4 4 ½ gallon  
Cornstarch   8 ¾ pint  
Salt     ½ teaspoon  
Nutmeg     ½ teaspoon  
Water, boiling     4½ quarts  
Butter   8 1 cup  
Lemon rind, grated     1½ tablespoons  
Lemon juice     1¼ cups  

NOTE: An excellent sauce for vanilla pudding, fruit fritters and left-over cake.

Variations

Cherry Sauce

Use cherry juice in place of water.

Fruit Sauce

Use fruit juice in place of water. Add crushed fruit, if desired.

--57--

ORANGE SAUCE

Yield: Approx. 1½ gallons Portion: Approx. 4 tablespoons (2 ounces).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Sugar 4 6 2¼ quarts  
Cornstarch   7 11/3 cups  
Salt     ¾ teaspoon  
Cinnamon     ¾ teaspoon  
Water, boiling     1 gallon  
Butter 1 4 2½ cup  
Orange rind, grated   10 tablespoons  
Orange juice     2½ pints  
Lemon Juice     6 tablespoons  

NOTE: A very desirable and popular sauce for cornstarch and rice puddings, fruit fritters and left-over cake.

 

PINEAPPLE SAUCE

Yield: Approx. 1½ gallons Portion: Approx. 4 tablespoons (2 ounces).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Cornstarch   5 1 cup  
Sugar (variable, depending upon sweetness of the fruits). 2 4 4½ cups  
Pineapple, crushed, and juice or other fruits. 10   1½ gallons  

NOTE: Ginger may be added to the sauce for extra zest. Add approximately 1 tablespoon of powdered ginger with the cornstarch and sugar.

--58--

WHIPPED EVAPORATED MILK TOPPING

Yield: Approx. 2¼ quarts Portion: Approx. 1½ tablespoons.

METHOD I

INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, evaporated 1 13 2 No. 1 tall (14½ oz.) cans (31/3 cups)  
Gelatin, flavored     3 tablespoons  
Sugar, powdered   3 6 tablespoons  
Vanilla   1 2 tablespoons  

 

METHOD II

INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, evaporated, icy cold 1 13 2 No. 1 tall (14½ oz.) cans (31/3 cups)  
Sugar   3 6 tablespoons  
Lemon Juice     6 tablespoons (1 lemon)  

NOTE:

  1. Evaporated milk, beater and container in which milk is to be whipped should be thoroughly chilled to give best results in whipping.
  2. Whip milk as quickly as possible and in a small amount at a time.
  3. Use whipped milk immediately.
  4. Evaporated milk, when whipped, triples in volume.

 

MAPLE FLAVOR

(Using maple flavoring tablets)

Yield: Approx. 1 pint.  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Flavoring tablets, maple     4  
Water, boiling     1 pint  

--59--

NOTES:

  1. Maple flavoring can be used "to taste" in baking and other foods.
  2. For cream type icing 1 teaspoon of maple flavor per pound of icing gives a pleasing flavor.

VANILLA FLAVOR

(using vanilla tablets, imitation)

 

MAPLE SIRUP

Yield: Approx. 2 gallons Portion: ¼ cup (approx. 2 ounces).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Flavoring tablets, maple     16  
Water, boiling     1 gallon  
Sugar, granulated 12   1½ gallons  
Sugar, brown 4   ¾ gallon  

NOTE: 4 pounds (¾ gallon) granulated sugar may be used in place of 4 pounds (¾ gallon) brown sugar.

 

VANILLA SAUCE

Yield: Approx. 1½ gallons Portion: Approx. 4 tablespoons (2 ounces).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Sugar 2 4 4½ cups  
Cornstarch   4 ¾ cup  
Salt     ½ teaspoon  
Water, boiling     1¼ gallons  
Butter, melted 1   1 pint  
Vanilla   3 6 tablespoons  

NOTE: Serve with custards.

--60--

Eggs

Eggs are valuable not only for their excellent protein but for their contribution of vitamins and minerals, especially iron, calcium and phosphorous.

Because of their high nutritive value and ease preparation and cooking, the Navy menu should be planned to include the equivalent of 1 egg per man per day.

Eggs may be prepared in various delicious ways and served as the main dish of the meal or used as an ingredient in sauces, salads, meat loaves and desserts.

SOFT-COOKED EGGS

HARD-COOKED EGGS

STEAMER-COOKING OF EGGS

NOTE: To cool eggs quickly, plunge in cold water.

POACHED EGGS

NOTE: Serve on toast, plain or with Tomato Sauce (page 184), on spinach, or on Beef Hash (page 121) or Corned Beef Hash (page 121).

 

FRIED EGGS

Portion: 2 eggs  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Bacon or other fat 1   1 pint  
Eggs, whole 20   200  
Salt and pepper     To taste  

--61--

SCRAMBLED EGGS

Portion: Approx. 5 ounces  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Eggs, whole, slightly beaten 24   240 eggs (3 gallons)  
Salt   3 6 tablespoons  
Pepper   ¼ ¾ tablespoons  
Milk, liquid     2½ gallons  
Butter or other fat, melted 2 8 1¼ quarts  

NOTE: Remove eggs from heat before completely cooked. Cooking continues for few minutes after removal.

Variations

Steam Table Method

Oven Method

 

SHIRRED EGGS

Portion: 2 eggs  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Eggs, whole 20   200  
Butter or other fat, melted 1   1 pint  
Salt   3 tablespoons  
Pepper     1 teaspoon  

Variation

Shirred Eggs with Bacon

--62--

SCRAMBLED EGGS
(Using powdered eggs)

Portion: Approx. ½ cup.  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Eggs, whole, powdered 6   2 gallons  
Water, cool     2½ gallons  
Salt   3 6 tablespoons  
Pepper     1 tablespoon  
Fat, melted 3   1½ quarts  

NOTES:

  1. It is desirable to prepare 25 portions of Scrambled Eggs at one time. However, if care is taken and directions carefully followed, 100 portions can be prepared satisfactorily at one time.
  2. Do not prepare Scrambled Eggs more than 10 minutes before serving. Eggs toughen upon standing.
  3. Powdered eggs need to be carefully reconstituted. Always use cool water for reconstituting.
  4. Powdered eggs are highly perishable after water has been added and should not stand longer than 1 hour after reconstitution.
  5. The flavor of Scrambled Eggs made from powdered eggs can be greatly improved by the addition of diced, cooked bacon or ham, sausage, luncheon meat or cheese.

Variations

Scrambled Eggs and Diced Bacon

Scrambled Eggs and Ham

Scrambled Eggs and Luncheon Meat

Scrambled Eggs and Pork Sausage

Scrambled Eggs and Cheese

--63--

CREAMED EGGS

Yield: Approx. 5 gallons Portion: 1 cup (approx. 8 ounces)
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Milk, liquid     3 gallons  
Butter or other fat, melted 3   1½ quarts  
Flour 1 8 1½ quarts  
Salt   3 6 tablespoons  
Pepper     1 teaspoon  
Eggs, hard-cooked, quartered     96 (1½ gallons)  

NOTE: Serve on toast or cooked rice.

Variation

Creamed Ham and Eggs

 

OMELET

Portion: Approx. 4 ounces.  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Eggs, whole 19   192 (2¾ gallons)  
Flour   10 2½ cups  
Salt   3 tablespoons  
Pepper     1 teaspoon  
Milk, liquid     1½ quarts  
Butter or other fat, melted 1   1 pint  

NOTE: May be served with Creole Sauce (page 178).

--64--

Fruits

Fruits should appear frequently on the menu as they furnish important food essentials and also add variety, color and refreshing flavor to the meal.

Fruits are supplied to the Navy in the fresh state or as quick-frozen, canned and dried.

They fit into all three main meals of the day. They can be served at breakfast alone or in combination with cereal. For dinner or supper they may be used as a first course or as a salad or dessert.

Fresh and canned fruits may be combined to vary flavor and texture.

Fruit compotes, made of a combination of two or three cooked fruits, make a pleasing light dessert for the main meal of the day.

Fruit juices may be served as a first course at breakfast or in place of soup or as the main beverage of the dinner or supper meal.
 

Discoloration and How to Prevent It

Certain fruits, when peeled and cut, will discolor readily when exposed to air even for a very short time, unless the cut surfaces are protected from direct contact with the air.

Discoloration in apples and pears can be avoided by placing the cut pieces in a solution of salt and water for a very few minutes just before using, allowing 1 teaspoon of salt to 1 quart of cold water. Discoloration in avocados, bananas and peaches can best be retarded by dipping the cut pieces into, or sprinkling them with fresh or canned grapefruit juice, lemon or orange juice or canned pineapple juice. These fruits should not be peeled or cut until time to use them. Fully ripe fruit does not discolor as rapidly as under-ripe fruit.
 

Storage

Fruit is a perishable product and careful consideration should be given to storage. Some fruits require different temperatures and lengths of time for storage than others.

Since fruit is at its best for flavor, texture and digestibility when fully ripe, it should be served when ripe and care should be taken in meal planning to use the fruit on hand which ripens first.
 

To Fully Ripen Bananas

To obtain fully ripe bananas, the green-tipped or the all-yellow fruit should be held at comfortable room temperature, 68° F. to 70° F., until the peels are well flecked with brown.

In fully ripe bananas the starch has been converted into fruit sugars. Bananas are then at their best for flavor and digestibility and for use in fruit cups, salads, drinks, desserts, pies and all bakery products.

--65--

FRESH FRUIT GUIDE

Weights, sizes and Conversion Factors

FRUIT SEASON APPROXIMATE WEIGHT UNITS
Apples All year 48-lb. box or bushel  
Apricots Summer 22-lb. crate
26-lb. lug
364 apricots in crate
312 in lug
Bananas All year 65-lb. stems or
40-lb. box
9 hands or 145 fingers on stem
8 hands or 110 fingers in box
Berries, Black May, June and July Half pint, pint and quart boxes in crates. 6 servings per quart.
Blueberries May, June, July and August Half pint, pint and quart boxes in crates. 9-10 servings per quart
Raspberries (Red and Black) May to August Half pint, pint and quart boxes in crates. 8-10 servings per quart
Strawberries December to July Half pint, pint and quart boxes in crates. 5-8 servings per quart
Figs June to August 10-lb. box (Calif.) 40 per box
Grapes May to February Climax basket, bushel, lug, crate. No uniform weights. Portions determined by use
Grapefruit All year 70 to 88-lb. box 36-150 per box
Lemons All year 84-lb. box 300-360 per box
Melons
Casaba September to December 63 to 68 lbs. per crate 8 servings per melon
Honeyball June to December 60 to 70 lbs. per crate 1-2 servings per melon
Honeydew All year 50 to 55 lbs. per crate 6-8 servings per melon
Persian September to December 50 to 55 lbs. per crate 6-8 servings per melon
Watermelon May to October 15 to 35 lbs. each 15-20 servings per melon
Oranges (Navel) November to May 78-lb. box 96 to 324 per box
4 gallons juice
Oranges (Valencia) May to November 78-lb. box 96 to 324 per box
4 gallons juice
Peaches June to October 24-lb. crate. Peck, ½ bushel. Bushel baskets. 48 to 50-lb. lugs. Portions determined by use.
Pineapple All year 70-lb. crate 12 to 36 per crate
Plums June to November 56-lb. bushel, 16 to 20-lb. lug Determined by size
Rhubarb March to August 15 to 20-lb. boxes, 2 to 10-lb. carton Portions determined by size
Tangerines November to May California half-box. Florida, 40-lb. "strap" box or 5 to 10-lb. open mesh bags. 144 to 168 tangerines

--66--

CANNED FRUIT GUIDE

Weight and Yields of Canned Fruits

PRODUCT - TYPE - STYLE SIZE OF CAN NET WEIGHT PER CAN APPROX. COUNT PER CAN SIZE OF PORTION AVERAGE PORTIONS PER CAN APPROX. NO. CANS FOR 100 PORTIONS
Apples, heavy pack No.2
No. 10
1 lb. 2 ozs.
6 lbs.
       
Applesauce No.2
No. 10
1 lb. 4 ozs.
6 lbs. 11 ozs.
  4 ozs.
4 ozs.
5
27
20
4
Apricots, halves No.2½
No. 10
1 lb. 14 ozs.
6 lbs. 12 ozs.
18 to 24
84
3 halves
3 halves
7
28
15
Blackberries No.2
No. 10
1 lb. 4 ozs.
6 lbs. 10 ozs.
  4 ozs.
4 ozs.
5
26
20
4
Cherries - Red Sour
                Pitted
No.2
No. 10
1 lb. 3 ozs.
6 lbs. 11 ozs.
   
 

 
Cranberry Sauce No. 10 7 lbs. 5 ozs.   3 ozs. 39
Figs No.2½
No. 10
1 lb. 14 ozs.
7 lbs.
18
100
3 figs
3 figs
6
35
16
3
Fruit Cocktail No.2½
No. 10
1 lb. 14 ozs.
6 lbs. 12 ozs.
  4 ozs.
4 ozs.
7
27
15
4
Fruits for Salad No.2½
No. 10
1 lb. 14 ozs.
6 lbs. 12 ozs.
  4 ozs.
4 ozs.
7
27
15
4
Grapefruit No.2
No. 10
1 lb. 4 ozs.
6 lbs. 9 ozs.
  4 ozs.
4 ozs.
4
26
25
4
Grapefruit Juice No.2
No. 10
18 ozs.
3 quarts
  5 ozs.
5 ozs.
3
18
35
Orange Juice No.2
No. 10
18 ozs.
3 quarts
  5 ozs.
4 ozs.
3
26
35
4
Peaches, Clingstone No.2½
No. 10
1 lb. 14 ozs.
6 lbs. 14 ozs.
10
66
2 halves
2 halves
5
33
20
3
Peaches, Freestone, halves No.2½
No. 10
1 lb. 14 ozs.
6 lbs. 14 ozs.
10
50
2 halves
2 halves
4
25
25
4
Pears, halves No.2½
No. 10
1 lb. 14 ozs.
6 lbs. 12 ozs.
8
28
1 half
1 half
8
28
12½
Pineapple, sliced No.2½
No. 10
1 lb. 14 ozs.
6 lbs. 12 ozs.
8
28
1 slice
1 slice
8
58
12½
Pineapple, crushed No.2½
No. 10
1 lb. 14 ozs.
6 lbs. 14 ozs.
  4 ozs.
4 ozs.
7
28
15
Pineapple Juice No.2
No. 10
18 ozs.
3 qts 2 ozs.
  5 ozs.
5 ozs.
3
18
35
Plums, whole No. 10 6 lbs. 14 ozs. 38 2 plums 19 5
Prunes, prepared No.2
No. 10
1 lb. 14 ozs.
6 lbs. 14 ozs.
30
185
6 prunes
5 prunes
5
35
20
3
Raspberries No.2
No. 10
1 lb. 5 ozs.
6 lbs. 14 ozs.
  4 ozs.
4 ozs.
5
28
20

--67--

DIRECTIONS FOR COOKING DRIED FRUITS
100 Portions

FRUIT WATER
AMOUNT
(Approx.)
METHOD SUGAR
AMOUNT (Approximate)
  WEIGHT
(pounds)
Apples 9 To cover Heat to boiling temperature.
Cook 40 minutes.
None needed. Add 1 ounce to each pound of apples, if desired.
Apricots 9 To cover Heat to boiling temperature.
Cook 30 to 40 minutes.
Allow 2 ounces to each pound of apricots.
Figs 9 To cover Heat to boiling temperature.
Cook 20 to 30 minutes.
Allow 1 ounce to each pound of figs. Add during last 15 minutes of cooking.
Peaches 9 To cover Heat to boiling temperature.
Cook 35 to 45 minutes.
Allow 1 ounce to each pound of peaches.
Pears 8 To cover Heat to boiling temperature.
Cook 25 to 35 minutes.
Allow 1 ounce to each pound of pears.
Prunes 11 To cover Heat to boiling temperature.
Cook 45 to 60 minutes.
None needed. Add 2 ounce to each pound of prunes, if desired.

NOTES:

  1. Remove cores in apples and pears before cooking.
  2. Excellent for use in cakes, cookies, pies and puddings.

 

APPLESAUCE

Portion: 4 to 5 ounces (approx. 2/3 cup).  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Apples, fresh, A. P. 48      
Water     Small amount  
Sugar 6   ¾ gallon  
Lemon juice     ¾ cup (3 lemons)  

NOTES:

  1. Apples may be peeled, cooked and mashed or pressed through fine sieve.
  2. 6 No. 10 cans (4¾ gallons) applesauce may be used in place of 48 pounds apples, A.P.

Variation

Spiced Applesauce

--68--

APPLESAUCE
(Using dehydrated apple nuggets)

Portion: 4 ounces (approx. ½ cup).  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Apple nuggets, dehydrated 4   2 gallons  
Water, hot     3 gallons  
Sugar 2 8 1¼ quarts  
Cinnamon   ½ 2 tablespoons  

NOTES:

  1. Nutmeg may be used in place of cinnamon, or spices may be omitted.
  2. A better product is obtained by continuous stirring during the cooking period.

Variation

Stewed Apples

 

BAKED APPLES

Portion: 1 apple.  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Apples, size 100, A. P.     100  
Sugar 7   ¾ gallon  
Salt     2 teaspoons  
Cinnamon     2 teaspoons  
Water     2½ quarts  

NOTES:

  1. Serve with Hard Sauce (page 57).
  2. Cover if apples begin to brown before being thoroughly done.

Variation

Stuffed Baked Apples

--69--

BUTTERED APPLES

Portion: 5 ounces (approx. ¾ cup).  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Apples, A.P. 20      
Water     1¼ quarts  
Butter, melted 1 4 2½ cups  
Sugar 3 4 6½ cups  
Salt   2 ¼ cup  

NOTE: Serve with pork or as a dessert.

 

ESCALLOPED APPLES

Portion: 4 to 5 ounces (approx. 2/3 cup).  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Apples, A. P. 30      
Bread crumbs, soft 2 12 1½ gallons  
Sugar, brown 1 4 3¾ cups  
Nutmeg   ½ 1¾ tablespoons  
Salt   ½ 1 tablespoon  
Butter, melted 2   1 quart  
Lemon juice     1 pint (8 lemons)  
Water or fruit juice     1¼ gallons  

NOTE: Serve with meats or as a dessert.

--70--

BAKED APPLE RINGS

Portion: 4 Rings (approx. 4½ ounces).  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Apples, medium-sized, A. P. 35      
Butter or other fat, melted 1 8 1½ pints  
Sugar, brown 2 8 1¾ pints  
Water, boiling     1 pint  

NOTE: Serve with meats.

 

BAKED BANANAS

Portion: 1 whole or 2 half bananas.  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Bananas, firm 25 to 30   100  
Butter, melted 1 4 2½ cups  
Salt     As desired  

NOTES:

  1. Serve very hot as vegetable, or as dessert with Custard Sauce (page 56) or Lemon Sauce (page 57).
  2. Test for doneness of bananas by piercing with fork.
  3. Bananas may be baked until almost done, then placed in broiler to brown.

Variation

Bananas Baked with Maple Sirup

Bananas Baked with Sugar (Glazed)

Bananas Baked with Cranberries

Bananas Baked with Jelly or Jam

--71--

BANANA FRITTERS

Yield: 200 medium sized. Portion: 2 fritters.
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Flour 4 4 4¼ quarts  
Baking powder   4 10 tablespoons  
Salt   4 ½ cup  
Sugar 1 12 3½ cups  
Eggs, beaten 1 4 12 (1¼ pints)  
Milk, liquid     1¾ quarts  
Shortening, melted   6 ¾ cup  
Bananas, firm 15 to 20   50 to 65  
Flour for rolling 1   1 quart  

NOTE: Serve very hot with sugar, sugar and cinnamon, sirup, Lemon Sauce (page 57) or Orange Sauce (page 58).

 

APPLE CRANBERRY SAUCE
(Using dehydrated apple nuggets and dehydrated cranberries)

Yield: Approx. 2 gallons Portion: Approx. ¼ cup.
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Apple nuggets, dehydrated 1   ½ gallon  
Cranberries, flaked, dehydrated   9 2¼ pints  
Water, hot     1½ gallons  
Sugar 4   ½ gallon  

--72--

CRANBERRY AND ORANGE RELISH

Yield: Approx. 13 pounds Portion: 2 ounces (approx. ¼ cup).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Cranberries, A. P. 5   1¼ gallons  
Oranges 5   10 whole  
Sugar 5   2½ quarts  
Salt     ½ teaspoon  

NOTE: 1 pound (1½ pints) raisins, chopped, may be added.

 

CRANBERRY SAUCE

Yield: Approx. 2 gallons Portion: 2 ounces (approx. ¼ cup).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Cranberries, A. P. 5   1¼ gallons  
Sugar 5   2½ quarts  
Water     2½ quarts  

Variation

Molded Strained Cranberry Sauce

--73--

CRANBERRY SAUCE
(Using sliced, dehydrated cranberries)

Yield: Approx. 2 gallons Portion: 2 ounces (approx. ¼ cup).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Cranberries, sliced, dehydrated 1   3¾ pints  
Water, hot     1¼ gallons  
Sugar 7   3½ quarts  

 

CRANBERRY SAUCE
(Using flaked, dehydrated cranberries)

Yield: Approx. 2 gallons Portion: 2 ounces (approx. ¼ cup).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Cranberries, flaked, dehydrated 1   1 quart  
Sugar 8   4¼ quarts  
Water, hot     ¾ gallons  

 

CRANBERRY SAUCE
(Using whole, dehydrated cranberries)

Yield: Approx. 2 gallons Portion: 2 ounces (approx. ¼ cup).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Cranberries, sliced, dehydrated 1   1½ quarts  
Water, hot     1 gallon  
Sugar 7   3½ quarts  

--74--

FRUIT CUP

Yield: Approx. 3 gallons Portion: 5 ounces (approx. ½ cup).
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Pineapple, diced 13 6 2 No. 10 cans (1½ gallons)  
Pears, sliced 6 10 1 No. 10 can (3¼ quarts)  
Peaches, sliced 6 10 1 No. 10 can (3¼ quarts)  
Oranges, diced 4   8 medium (1 quart)  
Grapefruit sections, halved 6 9 1 No. 10 can (3¼ quarts)  
Sugar 1 8 1½ pints  
Lemon rind, grated   1 ¼ cup  

NOTES:

  1. Add diced apple, sliced ripe banana, grapefruit sections, grapes, diced melons or other fresh fruits when available.
  2. Use fruit sirups in fruit-aides or sauces.

 

BAKED RHUBARB

Portion: 4 to 5 ounces (approx. 2/3 cup).  
INGREDIENTS 100 PORTIONS ______ PORTIONS
WEIGHTS AMOUNTS (approx.)
  Pounds Ounces    
Rhubarb, A. P. 35      
Salt   ½ 1 tablespoon  
Sugar 10   1¼ gallons  
Water     1¾ quarts  

NOTE: Cinnamon or nutmeg may be added if desired.

--75--

 

*** Work in Progress ***

 

--295--

--296--


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