xt7mw6696b90 https://exploreuk.uky.edu/dips/xt7mw6696b90/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 24/976 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, Sauces, 1962 text image 34 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, Sauces, 1962 1962 1962 2022 true xt7mw6696b90 section xt7mw6696b90 «v7
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 INDEX

0. SAUCES No. 0

 

Card
No.

Directions For Making Cream Or White Sauce ............. O-G—1

Meat Fish, Poultry and Vegetable Sauces
Bar ecue .............. . . ..... . .................... 0—2
echamei .......................................... 0—3
Butter, Drawn ....................................... 0—4
Butter, Lemon ...................................... 0-5
Cream or White Variations

Egg

Hgorseradish ...................................... O—1(6l
Mushroom ....................................... 0—1 (7)
Onion .......................................... 0-1 (8)
Oyster .......................................... 0—1 (9)
Parsley ........................................ . .O—1(10)
Pepper, Green .................................... O—1(11)
Pimiento ......................................... O—1(12)
Shrimp, Crab, or Lobster ............................ O—1(13)

0—6

Cre

Hoiiandaise (Mock) ................................. 0—9
Mornay ........................................... 0—1 0
Mustard Hot ....................................... 0—11
Pineappie .......................................... 0—1 2
Raisin ............................................. 0-1 3
Spaghetti ............ . ............................. O— 14

 

Card
No.

Gravies
Brown ............................................. O— 7
Cream ............................................. 0- -7(1)
Gibiet ............................................ O— 8
Onion ............................................. O—7(2)
Tomato . . .......................................... O-7(4)
Vegetable ......................................... O-7(3)

Dessert Sauces
Apricot. . ......................................... 0-19
Blackberry ice Cream ................................ O—31(1)
Butterscotch ice Cream ............................... O-20
Caramel ice Cream ................................... 0-21
Cherry ............................................. O— 22
Chocoiate .......................................... O—32(1)
Chocolate ice Cream ................................. O— 23
Cinnamon .......................................... O- 24
Coffee Caramel ..................................... 0—25
Custard ............................................ 0—26
Hard .............................................. 0—27
ice Cream Toppings .................................. 0—28
Le emon ................................ 0- -32(2)
Mincemeat ice Cream ................................ —E29
Nutmeg ........................................... O—24(1 )
Pineapple ice Cream ................................. O- 30
Strawberry ice Cream ................................ O- 31
Vaniiia.. . . . ....................................... O- 32

 

 DIRECTIONS FOR MAKING CREAM OR WHITE SAUCE

O—G. SAUCES No. 1

 

YIELD: 1 Gallon

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

THIN SAUCE:
Butter ................
Salad oil .............
Flour, hard wheat,
sifted

V2 cup .........
I/2 cup .........
1 cup ..........

 

MEDIUM SAUCE:

Flour, hard wheat,
sifted

 

 

THICK SAUCE:

Flour, hard wheat,
sifted

MAKE A ROUX:

. Melt butter over low heat; add oil.
12. Add Flour gradually to lat. Stir with a wire whip until
mixture is smooth. Cook approximately 10 minutes. Stir

while cooking.

 

gillilk, liquid, whole, hot

 

 

 

 

MAKE THE SAUCE:

1. Add hot milk to roux gradually, stirring constantly.
2. Add seasonings. Simmer 5 to 10 minutes. Stir as necessary.

 

NOTE:

1. For sauces with added Flavor, 3 qt of hot meat stock and 1 qt of evaporated milk may be substituted for the liquid whole milk.
2. Use thin sauce for cream soups or scalloped dishes; medium sauces for creamed dishes,- thicl< sauces for croquettes or soulfles.

 

 

 VARIATIONS OF CREAM OR WHITE SAUCE O. SAUCES No. 1

To 1 gal medium White Sauce any one of the following may be added:

. CELERY SAUCE: 4 cups diced, cooked drained celery.
2. CHEESE SAUCE (Plain): 1‘/2 lb ground cheddar cheese.
. CHEESE AND TOMATO SAUCE: 1'/2 lb ground cheddar cheese and 2 cups cooked, drained tomatoes.
. CURRY SAUCE: Combine V4 cup finely minced onions and 3 tbsp curry powder and make a paste, then add to white sauce.
. EGG SAUCE: 3 cu s (12 eggs) chopped hard cooked eggs.
. HORSERADISH SAUCE: 3 cups drained horseradish.
. MUSHROOM SAUCE: 3 cups drained and chopped canned mushrooms.
. ONION SAUCE: 1/2 cup finely minced onions.
. OYSTER SAUCE: 3 cups cooked, drained, and cut up oysters.
. PARSLEY SAUCE: 2 cups minced parsley.
. PEPPER SAUCE: ‘/2 cup minced green peppers, 1 cup chopped pickles, 1 tsp dry mustard; 1 tsp celery seed.
. PIMIENTO SAUCE: 2 cups chOpped pimientos.
. SHRIMP, CRAB, OR LOBSTER SAUCE: 3 cups cooked, chopped shrimp, crab, or lobster.

 

 BARBECUE SAUCE O. SAUCES No. 2

 

YIELD: 6 Quarts or 100 Portions

EACH PORTION: ‘A Cup

 

INGREDIENTS

WEIGHTS

MEASURES METHOD

 

Vinegar ................
Sugar ..................
Tomato purée .......... .
Salt ....................

Mustard, prepared .......
Pepper, cayenne .........

nion, ground ..........

eppers, green, ground . . .
Celery, ground ..........
Cloves, ground ..........
Allspice, ground ........
Chili powder ............

 

 

I
1. Mix all ingredients together.

9. Simmer 30 to 40 minutes or until vegetables are cooked
and sauce blended.

 

NOTE: Use to baste meat or chickens when roasting.

 

 

 BECHAMEL SAUCE O. SAUCES No. 3

YIELD: 1% Gallons or 100 Portions EACH PORTION: V4 Cup

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Butter .................. IA lb ........... V2 cup ......... . Melt butter,- add onions and carrots and sauté for 5 minutes.
Onions, finely chopped. . . . . 2% cups ........ Do not brown.
Carrots, finely chopped. . . 1V2 cups ........

 

Stock, clear ............. 1'/2 gal ......... . Add stock and bay leaves. Cook for 20 minutes.
Bay leaves .............. 2 leaves ........ . Strain and save seasoned stock for use in Step 5.

 

But 1V2t cups ........ . Melt butter,- blend in flour.
Flouer, hard wheat, sifted" 1 b 1q

 

Milk, liquid, whole ...... . Gradually add liquids to which the seasonings have been
Stock, seasoned ......... added. Stir until thickened and smooth. Cook sauce for 15
Salt minutes, stirring occasionally.

Pepper, cayenne .........

 

 

 

 

 

 

 

NOTE: .For a Syellow sauce, stir the sauce into beaten yoll