xt7qrf5kdn3c https://exploreuk.uky.edu/dips/xt7qrf5kdn3c/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 24/964 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, Breads, 1962 text image 52 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, Breads, 1962 1962 1962 2022 true xt7qrf5kdn3c section xt7qrf5kdn3c  

 INDEX

Card
No.

Biscuits, Baking Powder ................................ C— —1
Butterscotch ........................................ C—1 (1)
Cheese ............................................ C—1(2)
Cinnamon ......................................... C—1 (3)

oil
French ............................................ C—1 8
Garlic, Toasted ..................................... C—37
Oyatmeal .......................................... C—19
.............................................. C—1 6
White ............................................ C— 13
Cinnamon ....................................... C—14(3)
Craisciked Wheat ................................... C—14(2)
........................................... C—14(4)
White, Short-Time Formula ........................... C—1 5
Cakes (Break fast)
Coffee, Plain ....................................... C—26(13)
Coffee, Small ...................................... C—26(14)
Coffee, Quick ..................................... C— 9
Dutch Apple ...................................... C—1 0
Snickerdoodle ..................................... C— 11
Swedish Tea Ring ................................... C—26(15)
Corn Bread, Southern St ie ............................. C— 8
Corn Bread, Yankee Styl, .............................. C—7
Croutons ............................................ C—38
Bacon ............................................. C—38(3)
Garlic ............................................ C—38(4)
Lemon Buttered .................................... C—38(2)
Parmesan .......................................... C—38(1)

 

C. BREADS No. 0

Card
No.

Dough, Sweet ........................................ C— 26
Bear Claws ......................................... C—26(9
Braids ............................................. C—268
Butterfly Rolls ...................................... C—262
Chain Twists ....................................... C—26 6;
Cinnamon Buns ..................................... C—26(1
Crescents .......................................... C—26(10)
Double Leaf Rolls .................................. C—26(3)
Hot Cross Buns ..................................... C—26(12)
Pecan Rolls ........................................ C—26(4)
Raisin Buns ........................................ C—26(1 1)
Snails ............................................. C—26(7)
Twists ............................................. C—26(5)

Doughnuts

aek ............................................. C—33
Chocolate ....................................... C—33(1)
Cruilers ......................................... C—33(2)
Golden ........................................... C—34
Yeast Raised ....................................... C—32
Potato .......................................... C—32(1)

Dumplings ........................................... C— 35

Fritters
Apple ............................................ C—43
Bacon ............................................. C-44
Oatmeal .......................................... C—42

Fry or Batter Mix ..................................... C—39

Griddle Cakes
Bacon ............................................ C—30
Corn Meal ......................................... C-29
German Potato (using dehydrates) ..................... C—31
Plain ............................................. C-28

Kolaches ............................................

(OVER)

 

  

Card

Mullinsn No
See ............................................. C-3(5)
Blueberry or Cherry ................................. C—3(1)
Bran .............................................. C—3(6)
Cinnamon Topped Oatmeal .......................... C—5(3)
Corn .............................................. -4
Cornmeal .......................................... C—3(6)
Fruit Oatmeal ...................................... C-5(1)
Fruit .............................................. C-3(3)
Nut Oatmeal ...................................... C—5(2)

.............................................. C~3(4)
Oatmeal .......................................... (—5

Rye
Mushe, Fried, Corn Meal ............................... C—4O
Pastry, Danish ........................................ C—27
izza ............................................... C— 36
Mushroom ......................................... C—36(1)
Rolls, Hot ........................................... C- 20
Butter Biscuits ...................................... C—20(7)
Cloverleaf ......................................... C—20(4)
Garlic Toasted ..................................... C—37(1)
atmeal yeast ..................................... C—21
Onion (using dehydrates) ............................ C—23
Pan .............................................. C—20(1)
Parkerhouse ........................................ C—20(6)
goppy Seed or Sesame Seed ......................... C—20(8)

Twin .............................................. C—20(5)
Weiner or Finger ................................... C—20(3)
Quick Yeast Raised ................................. C—22
Sco ............................................ C—Q
Yorkshire Pudding .................................... C~41

 

 

 BAKING POWDER BISCUITS C. BREADS No. 1
EACH PORTION: 2 Biscuits (2% Ounces Each)

 

YIELD: 200 Biscuits or 100 Portions

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Flour, hard wheat, sifted. . . 13 lb .......... 3% gal ......... . Mix’and sift flour, milk, baking powder, and salt into mixer
ow .

 

 

Milk, nonfat dry ........

Baking pow er ..........

Salt ....................

Shortening .............. 11% cups ....... . Add shortening. Mix on low speed approximately 1 minute
or until mixture resembles coarse corn mea .

 

 

Water .................. 4% qt .......... . Gradually add water and mix on low speed approximately
filyinute or until dough is just formed. DO NOT OVER-

. Place portion of dough onto lightly floured board. Knead
lightly approximately 1 minute or until dough is smooth.

. Roll out to a uniform '/2 inch thickness.

. gut with 12% inclli floured chutter.

. rrange iscuits cose toget er on li htl reased bakin
sheets (18 by 26 inches). 9 y g g

. Bake at 425° F 12 to 15 minutes.

 

 

 

 

 

 

 

NOTE: If time and space are limited, the dough may be cut in squares. This will eliminate re-rolling dough.

VARIATIONS
. BUTTERSCOTCH BISCUITS: Roll dough into a rectangular sheet V3 inch thick. Spread with melted butter and brown sugar. Roll dough as forjelly roll.

Cut into slices % inch thick.
. CHEESE BISCUITS: Decrease shortening to 4‘/2 lb. Add 2 lb (2 qt) grated cheddar cheese before adding the water. Brush with milk and sprinkle with

grated cheddar cheese.
. CINNAMON BISCUITS: Proceed as for Butterscotch Biscuits. Spread with Cinnamon Sugar Mix. (See Recipe Card I—24.)
. DROP BISCUITS: Use additional cup of water. Drop by tablespoonfuls onto greased baking sheets.
. ORANGE BISCUITS: Add grated rind of 12 oranges in Step 3. Make a small indentation in each biscuit and top with ‘/2 tsp of orange marmalade.
. CORN MEAL BISCUITS: Substitute 3V2 lb (10'/2 cups) corn meal for 3V2 lb (3V2 qt) of flour in Step 1.

 

  

SCONES

C. BREADS No. 2

 

YIELD:

2 Baking Sheets or 100 Portions

EACH PORTION: Cut Each Pan 6 by 9

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Flour, hard wheat, sifted. .
Baking powder ...........
Salt ....................
Sugar ..................
Shortening ..............
Raisins .................
Milk, liquid, whole ......

5 qt ............
1 cup ..........
2 tbsp ..........
3V2 cups ........
3V2 cups ........
6 cups ..........
6 cups ..........

. Mix as for biscuit. See Recipe Card C~1.
. Divide dough into two equal portions. Knead each portion

quickly and lightly; pat out onto each greased baking sheet
(18 by 26 inches) Mark each sheet pan with dough
divider (6 by 9).

 

Eggs, whole, beaten ......
Milk, evaporated ........

10 eggs (1 pt)...

. Combine eggs and evaporated milk; brush top of dough in

each pan.

 

Sugar ..................
Cinnamon ..............

 

 

3V2 cups ........
6 tbsp ..........

 

. Sprinkle with a mixture of sugar and cinnamon.

. Serve warm.

 

Bake at 400 °F approximately 15 minutes.

 

 

NOTE: This recipe may be used for old fashioned short cake it raisins and topping are omitted.

 

 PLAIN MUFFINS C. BREADS No. 3

YIELD: 100 Portions or 200 Large Muffins EACH PORTION: 2 Muffins
INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

ELiIirgghggiwwgfaf,sifted:z: 9 oz 12:2: 3:10:51... .. . mi?“ sift flour, baking powder, sugar, and salt into mixer

Sugar .................. 6% cups ........
Salt .................... 1 3 tbsp ..........

 

 

 

 

Eggs, whole, well-beaten. 1 BY: cups . Blend eggs with milk and vanilla.
Milk liquid, whole ......
V .

anr la ................

 

Shortening, melted ....... 5V2 cups ........ . Start mixer on low speed. Add egg and milk mixture to dry
ingredients and immediately add shortening Mix only until
dry ingredients are thoroughly moistened.

4. Scale batter into well- greased muffin tins; fill each cup
two- thirds full using No. 16 (2 oz) scoop.

5. Bake at 425° F approximately 18 minutes.

 

 

 

 

 

 

 

NOTE: 1. Milk, nonfat, dry may be substituted for the whole milk in Step 2. Increase the shortening In Step 3 to 3 lb. Mix and sift 13 oz (2% cups)
dry nonfat milk with the dry ingredients' In Step 1. Substitute 3% qt water for all the mi in tep
2. Milk, whole, dry may be substituted for the whole milk In Step 2. Mix and sift 1% lb (3% cups) dry, whole milk with the dry ingredients
in Step1. Sribstitute 3% qt water for all the milk in Step 2.
3. Dried whole eggs may be substituted for the whole eggs in this recipe. (Best results will be obtained by reconstituting the dried eggs prior to
use.) Sift 8% oz (2% cups) dried eggs into mixer bowl, a d 1 cup water and mix on low speed to a smooth paste. Carefully add 1% cups
water while mixing on low speed until smooth (approximately 4 minutes).

VARIATIONS
. BLUEBERRY OR CHERRY MUFFINS: Fold 1 ‘/2 qt well- drained blueberries or cherries, which have been lightly dredged In flour, into finished batter.
. ORANGE MUzFFINS Substitute 2 qt of orange juice for 2 qt of milk In Step 2 Add grated rind of 6 oranges in Step 3.
. OTHER FRUIT MUFFINS. Add1 qt raisins, chopped dates, cooked, well- drained, chopped prunes or aprIcots or chopped, canned apples In Step 2.
. NUT MUFFINS: Add 1V2 qt chopped nutmeats to sifted dry ingredients In Step1
. BACON MUFFINS: Add 2 cups cooked, chop ed bacon In Step 2
. BRAN, CORN MEAL, OR RYE MUFFINS: ubstitute 3 lb of bran, corn meal, or rye flour for 3 lb of flour In Step 1.

 

 CORN MUFFINS C. BREADS No. 4

(USS PROTEUS (AS-19))

 

YIELD: 100 Portions or 200 Large Muffins

EACH PORTION: 2 Muffins

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Flour, hard wheat, sifted. . .
Milk, nonfat, dry ........

Baking powder ...........

2% gal .........
3% cups. . .

13/4qt.......:::::..

. Mix and silt flour, milk, sugar, salt, and baking powder into

mixer bow.

 

Shortening ..............

. Add shortening and mix 5 minutes on low speed.

 

Corn meal ..............

Water ..................

9V2 cups ........
4% qt ..........

. Add corn meal and water,- blend in thoroughly, approxi-

mately 1V2 minutes, on low spee .

 

 

Eggs, whole, slightly
beaten
Vanilla ................

Yellow food coloring .....

 

 

1V2 qt (30 eggs).

1 tbsp ..........
V2 tsp ..........

 

 

. Blend eggs, vanilla, and yellow food coloring.
. Add the egg mixture in two equal parts and mix on low

speed approximately 1 minute after each addition.

. Scale batter into well-greased muffin tins; Fill each cup two-

thirds fuII, using No. 16 (2 oz) scoop.

. Bake at 425° F approximately 18 minutes.

 

 

 

 OATMEAL MUFFINS C. BREADS No. 5

 

YIELD: 200 Large Muffins or 100 Portions EACH PORTION: 2 Muffins

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Flour, hard wheat, sifted. . . 5V2 lb. . . ...... . 5V2 qt. . . . . . . Sift together dry ingredients into mixing bowl.
Sugar .................. 5V2 cups ........
Baking powder .......... 8 oz 1% cups ........
Salt 3 tbsp ..........

 

 

Shortening .............. 4V2 cups ........ . Add shortening to dry ingredients; blend until mixture
resembles corn mea .

 

Rolled oats ............. 1 gal ........... . Add rolled oats to mixture; blend thoroughly.

 

Eggs, whole, beaten ...... 2 lb 6 oz ....... eggs . Add eggs, milk, and water; stir only until combined.
24(2V2 pt) . Scale batter into well- greased muffin tins,- fill each cup two-
Milk, evaporated ........ 2 t thirds full using a No.16 (2 oz) scoop.

Water .................. 2 . Bake at 425° F approximately 25 minutes.

 

 

 

 

 

 

 

NOTE: 1. I1n2 oz pdried whole eggs may be substituted for the fresh eggs in Step 4. Sift dried eggs with dry ingredients in Step 1; increase water to 3 qt

2. Dry whole milk or dry nonfat milk may be substituted for the evaporated milk' In Step 4. Sift 1 lb dry milk with dry ingredients In Step 1,-
increase water to 4 qt in Step 4.

VARIATIONS

FRUIT: Add 1 qt raisins, chopped dates, or cooked prunes (well drained)' In Step 3.
2. UT: Add 3 c s c opped nuts' In Step 3.
C.INNAMON 'IPOPPED: Combine 3 cups brown sugar, 4 tbsp cinnamon, ”A cup flour, and 1/5 cup melted butter. Sprinkle over muffins before baking.

 

 RAISED MUFFINS C. BREADS No. 6

YIELD: 200 Muffins or 100 Portions EACH PORTION: 2 Muffins

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Milk, liquid, whole, hot. . . Pour milk over salt, sugar, and shortening mixture.
Salt .................... . Let cool to lukewarm.

Sugar ..................
Shortening ..............

 

Yeast, compressed ....... . Dissolve yeast in water and add to milk mixture.
Water, Iukewarm...... . 1 t

 

Eggs, whole, beaten ...... 26 eggs (1% qt). . Mix in eggs.

 

Flour, hard wheat, sifted. . . 11‘/2 qt ........ . Beat in 2 pounds of the flour.
. Let rise for 1V2 hours.
ix in remainder of Flour and mix well, about 5 to 7 minutes.
. Scale batter into well-greased muffin tins; fill each cup two-
thirds full, using a No. 16 (2 oz) scoop. ‘
. Let rise until double in bulk, about 1 hour.
. Bake at 425° F for 15 minutes.

 

 

 

 

 

 

 

NOTE: 3‘/2 oz (‘/2 cup) active dry yeast may be substituted for compressed yeast. Dissolve according to directions in can.

 

 CORN BREAD, YANKEE STYLE C. BREADS No.7

YIELD: 2 Baking Sheets or 100 Portions EACH PORTION: Cut Each Pan 6 by 9

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Flour, hard wheat, sifted. . . . Blend dry ingredients thoroughly.
Corn meal .............. 4

 

Baking powder...... . . . . .

 

Eggs, whole, slightly . Combine eggs, milk{ and shortening and add to dry ingredi-

ea en ents. Mix only unti dry ingredients are moistened.

Milk, liquid, whole ...... . Scale 8V2 lb of batter into each well-greased baking sheet
Shortening, melted ....... 1 t (18 by 26 inches).

. Bake at 425° F approximately 30 minutes or until done.

 

 

 

 

 

 

 

 

 CORN BREAD—SOUTHERN STYLE C. BREADS No. 8

YIELD: 2 Baking Sheets or 100 Portions EACH PORTION: Cut Each Pan 6 by 9

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD
Flour, hard wheat, sifted. . . 3 qt . Sift dry ingredients together twice.

 

Baking powder ..........
Salt

3V2 tbsp ........

 

Eggs, whole, beaten ...... 20 eggs ........ . Add egg and milk mixture to dry ingredients mixing only
Milk, liquid, whole ...... 3q until batter IS smoot
DO NOT OVERMIX.

Shortening, melted ....... . . Blend in shortening.

. Scale 9 lb of batter into each well-greased baking sheet (18
by 26 inches).

. Bake at 425° F approximately 30 minutes or until done.

 

 

 

 

 

 

 

 

NOTE: Bacon drippings, if used, will give an excellent flavor, may be used as all or part of the shortening.
2. Batter may be baked In well- greased muffin tins if desire.

 

 QUICK COFFEE CAKE C. BREADS No. 9

YIELD: 2 Baking Sheets or 100 Portions EACH PORTION: Cut Each Pan 6 by 9

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Shortening .............. 1% lb .......... 2% cups ........ . Cream shortening and sugar until light and fluffy.
Sugar .................. 2 qt ............

 

 

Eggs, whole ............. . Blend in eggs, mixing weII.

 

Flour, hard wheat, sifted. . . . Sift together flours, baking powder, salt, and nutmeg.

'FIour, soft wheat, sifted. . .
Baking powder ........... 2
Salt ....................
Nutmeg . . . .............

 

Milk, liquid, whole ...... . A_dd milk alternately with dry ingredients to creamed

mlxture.
. Scale 6V2 lb of batter into each greased baking sheet (18
by 26 inches).

 

. Sprinkle topping over batter.
‘ Bake at 375° F approximately 25 minutes.
. . Serve hot.

Streusel Topping .........

 

 

 

 

 

 

 

NOTE: Streusel Topping. See Recipe Card I—26.

 

  

DUTCH APPLE BREAKFAST CAKE

C. BREADS No. 10

 

YIELD: 2 Baking Sheets or 100 Portions

EACH PORTION: Cut Each Pan 6 by 9

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Flour, hard wheat, sifted. . .
Baking pow er ..........
Salt ....................
Sugar..... . . . ..
Shortening ..............

7qt... .........

.. 1 cup ..........
. 2tbsp...

1‘/2 cups...
3 cups.... ......

. Mix as for Biscuits. See Recipe Card C—1.

 

Eggs, whole, beaten ......
ater ..................

12 eggs (1 ‘A pt).
2% qt ..........

. Add eggs and water,- mix until a
. Scale batter equally into each well-greased baking sheet
(18 by 26 inches). Spread evenly.

soft dough is formed.

 

Apples, chopped Finely. .
Butter, melted ...........
Cinnamon ..............
Sugar ..................

 

 

4—No. 2V2 can. .
3/4 cup .........

6tbsp .........
. 6% cups ........

 

 

4.

Combine apples, butter, cinnamon and sugar. Spread ap-
roximately 5 lb over batter in each
5. al