US Navy Cook Book 1920

⚓ Table of Contents

×

Click any recipe to jump to that page.

Preface & Methods of Cooking

• Preface — p. 3
• Baking — p. 6
• Roasting and Broiling — p. 6
• Frying and Sauteing — p. 8
• Boiling and Simmering — p. 7
• Braising — p. 9
• Steaming — p. 10

Soups

• Macaroni soup, Noodle soup, Vegetable soup, Vermicelli soup — p. 14
• English beef soup, Onion soup, Scotch broth — p. 15
• Cream of celery soup, Cream of tomato soup, Rice and tomato soup — p. 16
• Julienne soup, Potato soup, Printanier soup — p. 17
• Bean soup, Dried pea soup, Oyster soup — p. 18
• Consommé royal — p. 20
• Consommé with macaroni/noodles/vermicelli, with sago, with tapioca — p. 21

Chowders

• Clam chowder — p. 22
• Fish chowder — p. 23

Fish Dishes

• Fried fish — p. 24
• Fish fritters, Fish fried in butter, Canned salmon fritters — p. 25
• Canned codfish fritters, Canned salmon croquettes, Clam fritters, Oyster fritters — p. 26
• Canned salmon cakes, Codfish cakes, Crab croquettes, Lobster croquettes — p. 27

Meats

• Roast beef — p. 28
• Boiled beef, Braised beef — p. 29
• Broiled steak, Fried beefsteak, Stewed steak Spanish — p. 30
• Beef loaf, Beefsteak pie, Hamburger steak No. 1 & No. 2 — p. 31
• Beef sea pie, Beef stew, Roast beef hearts — p. 32
• Beef kidneys, Beef plates boiled, Ragout of beef — p. 33
• Beef plates braised, Minced beef No. 1 & No. 2 — p. 34
• Beef à la mode No. 1 & No. 2 — p. 35
• Cream of veal, Fricassee of veal, Ragout of veal, Roast veal, Veal stew — p. 36
• Veal croquettes, Veal or beef loaf, Veal or beef and potato salad, Veal salad — p. 37
• Boiled leg of mutton, Roast leg of mutton, Roast leg/shoulder of pork, Roast pork loins, Stuffed shoulders of mutton or veal — p. 38
• Fried pork chops — p. 39

Various Meat Recipes

• Beef croquettes, Corned beef hash, Fresh beef hash — p. 40
• Beef potato croquettes, Cold sliced corn beef, Fried beef liver, Veal cutlets — p. 41
• Boiled salt pork navy, Corned beef fried in batter, Fried salt pork — p. 42
• Baked spiced ham, Boiled corned beef, Boiled ham — p. 43
• Fried bacon, Fried smoked ham, Rissoles and croquettes of corned beef, Smoked tongue, Tinned hams — p. 44

Poultry

• Chicken stew, Roast turkey or chicken — p. 45

Vegetables

• Boiled potatoes, Peeled baked potatoes — p. 46
• Baked potatoes, Hash brown potatoes, Lyonnaise potatoes, Mashed potatoes, Saute potatoes — p. 47
• American fries, Cottage fried potatoes, French fried potatoes, Stuffed baked potatoes — p. 48
• Boiled sweet potatoes, Creamed potatoes, Fried sweet potatoes — p. 49
• Baked sweet potatoes, Boiled cabbage, Candied sweet potatoes, Green peas dried — p. 50
• Boiled turnips, Creamed turnips, Mashed turnips, Mashed turnips with potatoes — p. 51
• Boiled carrots, Boiled carrots with green peas, Boiled onions, Boiled parsnips, Creamed carrots, Creamed onions, Creamed parsnips, Fried onions — p. 52
• Boiled kale, Boiled spinach, Boiled string beans, Creamed parsnips, Fried eggplant, Green peas fresh — p. 53
• Boiled lima beans dried, Kidney beans dried, Lima beans fresh — p. 54
• Cold slaw, Hot slaw — p. 50

Sauces & Thickening Agents

• Brown roux, White roux — p. 55
• Brown sauce, Caper sauce, Cornstarch, Cream sauce, Flour, White sauce — p. 56
• Celery sauce, Custard sauce, Horseradish sauce, Onion sauce, Vanilla sauce — p. 57
• Chocolate sauce, Golden sauce, Hard sauce, Tinned fruit sauce — p. 58

Desserts, Puddings & Pastries

• Bread pudding No. 1 & No. 2 — p. 59
• Indian pudding, Lemon suet pudding, Cottage pudding — p. 61
• Cornstarch pudding, Custard pudding, Rice custard pudding — p. 62
• Stewed apples/apple sauce, Stewed peaches, Tapioca pudding — p. 63

Miscellaneous Recipes

• Baked beans — p. 64
• Macaroni recipe No. 1 & No. 2 — p. 64
• Boiled hominy, Fried hominy, Griddle cakes, Johnny cakes — p. 65–66
• Bread dressing for pork or veal, Bread griddle cakes, Cornmeal griddle cakes — p. 67
• Stuffed green peppers, Sweet potato dressing for poultry — p. 68
• Potato salad, String bean salad, Vegetable salad — p. 69
• Coffee, Cucumbers, Lettuce, Sliced tomatoes — p. 70
• Cocoa, French dressing for salad, Mayonnaise dressing, Oyster dressing, Tea — p. 71
• Potato au gratin — p. 72

Bread & Pastry

• Flavor, Flour, Salt — p. 73
• Bread dough sponge system, Keeping of yeast — p. 74
• New flour — p. 75
• Homemade bread — p. 76
• Rye bread — p. 77
• Entire wheat bread, Graham bread, Rye bread straight dough — p. 78
• Corn bread, Raisin bread, Rolls navy — p. 79
• Coffee cake navy, Rolls civilian — p. 80
• Cinnamon buns, Raised doughnuts — p. 81
• Cinnamon cake, Jelly doughnuts — p. 82
• Chocolate cake plain, Plain cake navy — p. 83
• Marble cake navy — p. 84
• Jelly layer cake No. 1 & No. 2, Jelly roll No. 1 & No. 2 — p. 85
• Chocolate icing No. 1, Jelly roll No. 2, Layer cake — p. 86
• Brown bread No. 1 & No. 2, Chocolate icing No. 2 — p. 87
• Pie dough No. 1 & No. 2, Plum duff baked, Plum duff boiled or stewed — p. 88
• Dried peach pie, Pie dough bottoms only No. 1 & No. 2 — p. 89
• Dried apple pie, Mince pie — p. 90
• Cocoanut custard pie, Custard pie plain, Pumpkin pie No. 1 & No. 2 navy — p. 91
• Baking powder biscuits — p. 92
• Per man per meal table — p. 93