xt75tb0xsp0f https://exploreuk.uky.edu/dips/xt75tb0xsp0f/data/mets.xml National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts United States National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts 1962 recipes D 212.2:R 24/970 English Navy Dept., Bureau of Supplies and Accounts [and] Headquarters, U.S. Marine Corps  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking on ships Cooking for military personnel Quantity cooking  Navy-Marine Corps Recipe Service, Frostings and Fillings, 1962 text image 30 cards, illustrations, 13 x 21 cm in 1 box 14 x 22 cm. Call Number: D 212.2:R 24/962 Navy-Marine Corps Recipe Service, Frostings and Fillings, 1962 1962 1962 2022 true xt75tb0xsp0f section xt75tb0xsp0f 5 Frosiifigs and Fiiiings'

 

 

 INDEX |. FROSTINGS AND FILLINGS No. 0

 

Card Carcl
No. No.

Frostings and lcings Frostoings and kings—continued
Brown Sugar ......................................... I—S [—11
Burnt Sugar .......................................... l—1 4 Vinilla, Water ....................................... l-8
Butter Cream ......................................... l—4 Fillings
Caramel Fudge ....................................... l—9 Apricot Pineapple Conserve ........................... l
Cocoa Fudge ........................................ l-6 Basic Cream .........................................
Cooked ............................................. l—1 Cherry Pineapple .....................................
Variations Fruit ................................ .
Bittersweet ...................................... l—2(3) Poppy Seed”
Prunecot .....
Glazes
Apricot ............................................. l-22
. Pan ................................................ l—23
Lady Baltimore ....... .l Toppings
Lemon ........................... . . . Cinnamon Sugar ...................................... l—24
Honey. . . . . ........................................ l—25
Streusel . . .......................................... [—26
n32 Whipped Cream. . . . . . . ............................ l-27
Prune or Date Filling .............................. l—2(12) Whipped Evaporated Milk. ............................. l-28
Raisin .......................................... l—2(13)
Sea Foam ....................................... |—2(14)
Cream
Chocolate ......................................... |—3(1)
Lemon ............................................ l~3(2)
Orange ........................................... |—3(3)
Vanilla ........................................... l—3
Flowing ............................................. I—1 2
Marshmallow ........................................ l—1 5
Marshmallow Coconut ................................. :— 15(1)
7

och
Orange (Fresh) ....................................... [—1 0
Pumpkin Cream ...................................... [—1 3

 

 

 COOKED FROSTING

I. FROSTINGS AND FILLINGS No. 1

 

YIELD: 2 Quarts or 100 Portions

EACH PORTION: 1 Quart Per Sheet Cake

 

INGREDIENTS

WEIGHTS

MEASURES l PORTIONS

METHOD

 

Cream of tartar ..........
ater ..................

1% cups ........
a pinch

IA tsp ..........
1 cup ..........

. Combine sugar, salt, cream of tartar, and water. Cover and

bring mixture to a on .
emove cover and cook until sirup spins a 3 inch thread

' (235° F). DO NOT STIR.

 

Egg whites (room
temperature)

8 egg whites. . . .

. Beat egg whites until foamy.

 

Sugar, coniect-ioner's,
sifted

1% cups ........

. Gradually addnl/z oI the coniectioner's sugar and beat until

whites "peak.

. Slowly pour the hot sirup over the stih‘Iy beaten egg whites,

beating on high speed. DO NOT SCRAPE the sirup kettle.

 

 

Vanilla ................

 

 

 

 

.Add vanilla and remaining coniectioner's sugar. Beat

thorough y.

 

 

 

 VARIATIONS FOR COOKED FROSTING I. FROSTINGS AND FILLINGS No. 2

. See Recipe Card I—1 for basic cooked frosting. -

. BURNT SUGAR: Add 1 lb of lightly caramelized sugar to the liquid in formula.

. BITTERSWEET: Melt 1 lb unsweetened chocolate over warm water, gradually stir in 3 tablespoons of butter and blend. When slightly cool, pour in
ribbon design over white frosting.

. CANDIED FRUIT: Add 1 lb of chopped candied fruit.

COCONUT: Sprinkle iced cakes with 8 oz of shredded coconut.

CHOCOLATE: Add 1 lb of melted chocolate.

. LADY BALTIMORE FILLING: Add 1 cup chopped candied cherries, 1 cup chopped nuts, and 1 cup chopped raisins.
MAPLE NUT: Flavor with maple flavoring. Add 12 oz chopped nuts.

MOCHA: Substitute coffee for liquid in Formula.

ORANGE: Add V2 cup grated orange rind and substitute 1 cup of orange juice for other liquid in formula. Omit vanilla.

. LEMON: Add V: 02 lemon flavoring, and V2 cup fresh lemon juice. Omit vanilla. Reduce liquid in formula by V2 cup.

. PRUNE OR DATE FILLING: Add 2 lb of the ground pitted fruit to cooked icing.

. RAISIN ICING: Add 1 lb ground raisins to cooked icing.

. SEA FOAM: Substitute brown sugar for granulated sugar in formula.

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1
1
1
1
1

 

 VANILLA CREAM ICING I. FROSTINGS AND FILLINGS No. 3

YIELD: 2 Quarts or 100 Portions EACH PORTION: 1 Quart Per Sheet Cake

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Butter or shortening ...... 1% cups ........ . Cream butter or shortening and vanilla until light and
ani a ................ 2 tbsp .......... creamy.

 

 

Sugar, confectioner's, 2V2 qt .......... . Gradually add confectioner's sugar, salt, and evaporated

mI .
1‘/2 tsp ......... . On high speed, whip for approximately 5 minutes or until
Milk, evaporated. ....... 1 cup .......... mixture is fluffy and smooth.

 

 

 

 

 

 

 

NOTE: The volume of icing will vary depending upon the amount of creaming.

VARIATIONS

. CHOCOLATE CREAM ICING: Add 4V2 oz of cocoa sifted with the sugar. Increase evaporated milk by 3 tablespoons.
. LEMON CREAM ICING. Omit vanilla. Use 'A cup of lemon Juice for Mt cup of milk, and add V2 02 (1V2 tbsp) of grated lemon rin
. ORANGE CREAM ICING: Omit vanilla. Use 6 _tablespoons of orange juice for 6 tablespoons of evaporated milk, and add 1 oz (2 tbsp) of grated

orange rind.

 

 BUTTER CREAM ICING I. FROSTINGS AND FILLINGS No. 4

 

YIELD: 1 Quart

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Shortening .............. 9 tbsp .......... . Cream shortening and butter on medium speed 2 minutes.
utter .................. % cup .........

 

Milk, evaporated ........ 1/1 cup ......... . Gradually add evaporated milk and continue mixing on
medium speed 3 minutes.

 

 

Sugar, coniectioner's, 5V2 cups ......................... . Gradually add sugar, on low speed, until well blended. Mix
sifted on medium speed until light and smooth.

 

 

 

l
Vanilla ................ V2 tsp .......... l ................ . Add vanilla during last minute of mixing.

 

 

 

NOTE: This icing may be used in a pastry bag for writing and all other decorative work For cakes.

 

 BROWN SUGAR ICING I. FROSTINGS AND FILLINGS No. 5

 

YIELD: 2 Quarts or 100 Portions EACH PORTION: 1 Quart Per Sheet Cake

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Sugar, brown, packed ..... 3 lb ............ . Combine sugar, butter, and milk. Heat to boiling and allow
Butter .................. 6 3 p to cook lor1 minute.
Milk, liquid, whole ...... 2V2 cups ........ . Remove From heat,- pour into a mixer bowl.

 

 

 

Sugar, conledioner's, 2V2 qt .......................... . Add sugar and vanilla, beaI unlil icing is smooth and of
si te ‘ spreading consistency.
Vanilla ................. . ................ 2V2 tbsp ..... . . .: ................ . Pour and spread immediately.

I
I

 

 

 

 

 

 

 

 COCOA FUDGE FROSTING I.

FROSTINGS AND FILLINGS No. 6

 

YIELD:

2 Quarks or 100 Portions

EACH PORTION: 1 Quart Per Sheet Cake

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Butter ..................
Shortening ..............

%Ib ...........
Vzlb ...........

1V2 cups ........
1 cup ..........

. Melt butter and shortening; pour into a mixer bowl.

 

Sugar, confectioner‘s,
sifted

Cocoa, sifted ............
ani a ................

% gal ..........

1% cups ........
3 tbsp. .........

. Blend in sugar, cocoa, and vanilla; mix until smooth.

 

 

Milk, liquid, whole,
warm (130° F)
a t ....................

 

 

1 cup ..........
1'/2 tsp .........

 

 

. Slowly add milk and salt. Beat to desired consistency;

spread on cal