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.

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.

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.

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

• Pour water into utensil equipped with faucet. Heat to rapid, bubbling boil.
• Place coffee into filter top. Adjust remaining parts of filter. Place over empty urn in which coffee is to drip.
• Draw off water, 1 gallon at a time. Pour gradually over coffee in drip device. Keep covered while water is dripping through.
• Continue pouring until entire quantity has been put through once. Remove drip device when all water has dripped through.
• Stir beverage in urn to distribute flavor evenly. Cover urn. Serve.

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

• Prepare coffee brew. Cool. Stir in enough cracked ice to chill. Add sugar, preferably while coffee is hot. Serve with cream.

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

• Heat cold water to boiling temperature.
• Turn off heat. Allow water to cool about 5 minutes. Place coffee in clean bag made of washed, unbleached muslin. Tie loosely to permit swelling of coffee.
• Immerse in water. Allow to remain 6 minutes. Remove bag.
• Pre-heat pots in which coffee is to be served.

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.

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

• Combine milk and water. Dissolve sugar in coffee. Pour milk into coffee. Mix thoroughly.

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	---	3½	¾ cup

• Pour water into lower bowl. Place over heat and bring to a boil. Do not fill lower bowl. Leave air space of 1 to 2 inches below neck.
• Moisten filter cloth and tie tightly over filter. Place in seat of funnel, or if using glass rod, place in position. Put in coffee.
• When water in lower bowl is boiling, insert upper glass bowl into lower bowl with slight twist so that a perfect seal forms at neck of bowl. Water will start going from lower to upper bowl almost immediately. As soon as all the water, except a small amount below bottom of tube, has risen, stir coffee well and leave on heat about 2 minutes longer.
• Remove from heat and place on rubber, asbestos, or cork mat. As the bowl cools, a vacuum is created and the filtered coffee flows into the lower bowl in only a few seconds.
• Remove the funnel with a gentle side to side motion. The coffee is now ready to serve. Keep hot but do not allow it to boil.

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.

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

• Measure water into pot. Insert basket of percolator into pot. Measure coffee into basket.
• Place pot over heat. Heat water to boiling temperature. Allow water to percolate through coffee about 10 minutes.

 

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

• Place tea in muslin bag. Tie loosely to permit swelling.
• Measure water into kettle. Heat to boiling temperature. Turn off heat.
• Drop tea bag into water and cover. Steep about 5 minutes.
• Remove bag. Serve tea in pre-heated pitchers.

 

Variation

Iced Tea

• Use 7 ounces (1¹/3 pints) tea and 6¼ gallons water. Prepare brew. Sweeten tea when hot, using approximately 4 ounces (½ cup) sugar for each gallon of tea.
• Cool. Stir in enough cracked ice to chill. Serve with lemon.

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

• Mix together cocoa, sugar and salt. Stir in enough boiling water to form a smooth paste. Add remaining water. Boil 5 minutes. Add vanilla.

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

• Heat milk to boiling temperature over hot water or in steam-jacketed kettle. Do not boil.
• Combine cocoa, sugar and salt. Add water gradually to make a smooth paste. Heat to boiling temperature.
• Stir cocoa sirup into milk. Beat thoroughly with wire whip.

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

• Hot: Add Chocolate Sirup to milk which has been heated to boiling temperature and stir thoroughly.
• Cold: Add Chocolate Sirup to chilled milk. Stir thoroughly.

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

• Dissolve the lemon juice powder and sugar in water. Serve.

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

Variations

Citrus Concentrates

• Citrus concentrates may be used in place of lemons or oranges. They should be diluted according to directions on the package, adding sugar if so indicated. Follow directions carefully.

Fruit Lemonade

• Fresh or canned fruit juices, or sirups from canned fruits such as apricot, peach, cherry, plum, pear and pineapple may be used to advantage in making fruit lemonade.
• Use 1 gallon fruit sirup in place of 2 gallons water and reduce amount of sugar to suit the taste.

Grape Lemonade

• Use 1 gallon grape juice and ½ gallon pineapple juice for equal amounts of cold water.

 

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

• Dissolve sugar in hot water. Add to cold water. Stir in lemon juice and ice.

 

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)

• Prepare sweetened cold tea according to recipe for Iced Tea (page 19).
• Combine fruit juices and sweetened cold tea. Stir thoroughly. Add enough ice to chill.

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

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

• Combine tomato juice, salt and pepper. Chill.

NOTE - Tomato juice may be served unseasoned.

Variations

Tomato Juice Cocktail

• Season tomato juice with ¼ cup onion juice, 2 tablespoons Worcestershire sauce and ½ cup lemon juice.

Tomato-Sauerkraut Juice Cocktail

• Combine tomato juice with juice from canned sauerkraut or sauerkraut juice, in the proportion desired.

 

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.

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	1¾	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	1¾	6	4¾	5	5-10	5-6	2/3
Wheat Cereals	6	11/8	6	4¾	5	5-10	5-6	2/3
Whole Wheat Cereals	6	11/8	6	4¾	5	5-10	5-6	2/3

In Steam-Jacketed Kettle

Rolled Oats (Regular)

• Add salt to water. Heat to boiling temperature.
• Add oats to water gradually, stirring to prevent lumping.
• Stir only 1 or 2 times during cooking, to change position of cereal so that heat can penetrate evenly.
• Cook at very "slow boil" until done.

Wheat Cereals (Regular)

• Add salt to water. Heat to boiling temperature.
• Add cereal gradually into boiling water. Continue stirring until thickened.
• Cook at very "slow boil" until done.

Hominy Grits and Cornmeal (Regular)

• Add salt to water. Heat to boiling temperature.
• Add cereal gradually into boiling water. Continue stirring until thickened.
• Cook at very "slow boil" until done.

In Double Boiler

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

• Place water in top of double boiler. Add salt. Heat to boiling temperature.
• Stir in cereal gradually. Continue stirring until thickened.
• Place top of double boiler over bottom, filled to 2/3 capacity with boiling water.
• Cook, without stirring, the required length of time or until done.

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

• Start cooking process of cereals in cold water.
• Fill kettle with specified amount of cold water. Measure accurately. Stir in cereal, carefully mixing with water to form a smooth mixture.
• Turn on steam. Continue stirring until cereal comes to boiling temperature and is thickened. Stir only 1 or 2 times during cooking to change position of cereal, so that heat can penetrate evenly.
• Cook about 30 minutes or until done.

Rolled Oats

• Follow same method as used for preparing 100 portions in steam-jacketed kettle.

 

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

• Add salt to water. Heat to boiling temperature.
• Wash rice thoroughly. Drain. Stir slowly into rapidly boiling water.
• Cook about 20 to 30 minutes or until rice is tender. Do not stir.
• Drain well. Rinse with hot water. drain.
• Place in slow oven (250° F) to dry and keep hot.

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

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

• Add salt to water. Heat to boiling temperature.
• Stir in macaroni. Reheat to boiling temperature, stirring until boiling begins. Stir occasionally thereafter to prevent sticking.
• Cook about 20 minutes or until macaroni is tender. Drain well.
• Combine with Cheese Sauce (page 175), Tomato Sauce (184) or use as desired.

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

• Combine eggs and milk.
• Add paprika, Worcestershire sauce, salt and fat.
• Trim crusts from bread. Place layer of bread on bottom of greased baking pan.
• Sprinkle with cheese. Arrange alternate layers of bread and cheese until all is used.
• Add milk mixture. Allow to stand 15 minutes.
• Bake in moderate oven (350° F) 30 to 40 minutes or until firm.

NOTE: Before baking set pan of soufflé 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

• Heat milk to boiling temperature.
• Blend fat, flour, salt, pepper, mustard and paprika to a smooth paste. Stir into milk. Cook until thickened, stirring constantly.
• Remove from heat. Add cheese and stir until melted.
• Add salt to 4 gallons water. Heat to boiling temperature. Stir in macaroni. Cook 20 minutes or until tender.
• Combine macaroni, cheese sauce and corn. Pour into greased baking pans.
• Bake in moderate oven (350° F.) 25 minutes.
• Broil bacon until it begins to curl. Place over top of macaroni 5 minutes before end of baking period.

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.

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

• Add salt to water. Heat to boiling temperature.
• Stir in macaroni. Cook 20 minutes or until tender. Drain well.
• Place ½ the macaroni in well greased baking pans. Cover with ½ the cheese. Add remaining macaroni. Sprinkle remaining cheese on top.
• Bake in moderate oven (350° F.) 25 minutes or until cheese is thoroughly melted.

 

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		1½
Sugar		9	11/8 cups
Pepper			1 tablespoon
Salt		3½	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

• Cook together tomatoes, onions, celery leaves, sugar, pepper and 3½ ounces salt 20 minutes. Remove from heat.
• Add butter and cheese to hot tomato mixture. Stir until cheese is melted.
• Add 1 ounce salt to water. Heat to boiling temperature. Stir in macaroni. Cook 20 minutes or until tender. Drain well.
• Combine sauce and macaroni. Place in greased baking pans. Bake in moderate oven (350° F.) 25 minutes.

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

• Heat milk to boiling temperature. Add butter, pimiento, pepper, salt and mustard. Remove from heat.
• Add cheese. Stir until melted. Add eggs, stirring constantly.
• Add ½ cup salt to water. Heat to boiling temperature.
• Stir in macaroni. Cook 20 minutes or until tender. Drain well.
• Combine bread and macaroni. Stir into milk mixture.
• Place in greased baking pans. Sprinkle top with paprika.
• Bake in slow oven (325° F.) about 25 to 30 minutes, or until firm.

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		2½	5 tablespoons
Pepper		¼	2¾ teaspoons

• Trim crusts from bread and cut into 1-inch cubes.
• Arrange ½ of bread in bottom of baking pans. Cover with cheese. Place remaining bread cubes on top.
• Combine eggs, milk, paprika, salt and pepper. Pour mixture over bread and cheese, letting it soak into bread 45 minutes.
• Bake in moderate oven (350° F.) about 1 hour, or until custard is set and bread is puffed and brown.
• Serve immediately.

 

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		1½	3 tablespoons
Water			7 gallons

• Melt cheese in milk over boiling water or in steam-jacketed kettle. Add 4 ounces salt. Stir in pepper and onions.
• Add eggs slowly, stirring vigorously. Remove from heat.
• Add 1½ ounces salt to water. Heat to boiling temperature.
• Stir in spaghetti. Cook 20 minutes or until tender. Drain well.
• Combine spaghetti and cheese sauce. Pour into greased loaf pans.
• Bake in moderate oven (350° F.) 1 hour.

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	1½ pints
Flour		8	1 pint
Salt		3	6 tablespoons
Pepper			1 teaspoon
Salt		4	½ cup
Water, boiling			9 gallons
Macaroni	9		2¾ gallons
Cheese, American cheddar, shredded	8		2 gallons
Bread crumbs, dry	1	8	½ gallon
Butter, melted	1	8	1½ pints

• Heat milk to boiling temperature.
• Blend together fat, flour, salt and pepper to a smooth paste. Stir into milk.
• Cook until thickened, stirring constantly.
• Add salt to water. Heat to boiling temperature. Stir in macaroni. Cook 20 minutes or until tender. Drain well.
• Place macaroni in well greased baking pans. Cover with cheese.
• Pour sauce over macaroni and cheese.
• Mix together crumbs and butter. Sprinkle over macaroni.
• Bake in moderate oven (350° F.) 25 minutes or until crumbs are browned.

Variation

Buttered Macaroni

• Cook macaroni in boiling salted water 20 minutes or until tender. Drain well. Add 2 pounds (1 quart) melted butter. Serve with meat in place of potatoes.

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

• Add ½ cup salt to water. Heat to boiling temperature.
• Stir in noodles. Cook 20 minutes or until tender. Drain well.
• Add salt and pepper to tomatoes. Heat to boiling temperature.
• Arrange alternate layers of noodles, tomatoes and cheese in greased baking pans. Top with bacon slices.
• Bake in moderate oven (350° F.) 20 minutes or until bacon is crisp.

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		½	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

• Blend together fat, flour, salt and mustard to a smooth paste. Add milk. Cook until thickened, stirring constantly. Reduce heat. Stir in cheese.
• Add salt to water. Heat to boiling temperature.
• Stir in rice. Cook 20 to 30 minutes or until tender. Drain well.
• Combine cheese mixture and cooked rice. Place in baking pans. Sprinkle with buttered crumbs.
• Bake in slow oven (325° F.) 25 minutes or until crumbs are browned.

SCALLOPED RICE, CHEESE AND EGGS

Portion: 8 ounces (approx. 1 cup)

INGREDIENTS	100 PORTIONS			______ PORTIONS
	WEIGHTS		AMOUNTS (approx.)
	Pounds	Ounces
Milk, liquid			2½ gallons
Butter or other fat, melted	2		1 quart
Flour	1		1 quart
Salt		3	6 tablespoons
Pepper			1 teaspoon
Paprika		1	4½ 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

• Heat milk to boiling temperature.
• Blend fat, flour, 3 ounces salt, pepper and paprika to a smooth paste. Stir into hot milk. Cook, stirring constantly, until thickened.
• Add 2 pounds cheese. Stir until melted.
• Add ¼ cup salt to 6 gallons water. Heat to boiling temperature. Stir in rice. Cook in boiling water for 20 minutes or until tender. Drain well.
• Arrange alternate layers of rice, sauce and sliced eggs in greased baking pans.
• Sprinkle shredded cheese over top.
• Bake in moderate oven (350° F.) 30 minutes or until thoroughly heated through and cheese is browned.

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

• Heat tomatoes to boiling temperature.
• Blend together fat, flour, salt and mustard to a smooth paste.
• Stir into tomatoes. Cook, stirring constantly, until thickened.
• Add cheese. Stir until melted.
• Serve immediately on toast.

 

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		1½	3 tablespoons
Mustard, dry		1	4½ tablespoons
Cheese, American cheddar, shredded	15		3¾ gallons
Bread, toasted			100 slices

• Heat milk to boiling temperature.
• Add eggs, salt and mustard, stirring rapidly and constantly to prevent cooking of the eggs.
• Stir in cheese until melted. Remove from kettle. Serve immediately on toast.

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

• Line greased baking pans with bread crumbs. Cover with a layer of apples.
• Mix together sugar, nutmeg, cinnamon and lemon rind. Sprinkle over apples.
• Arrange alternate layers of remaining bread crumbs, apples and sugar mixture making top layer crumbs.
• Combine water, lemon juice and butter. Pour over mixture.
• Bake in moderate oven (375° F.) 45 to 60 minutes or until top is browned.

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

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

• Mix together sugar, flour, cinnamon and butter until crumbly.
• Place apples in greased baking pan. Add water.
• Sprinkle flour mixture over apple mixture.
• Bake in moderate oven (375° F.) 15 minutes or until apples are tender.

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

• Soak apple nuggets in water 1 hour.
• Spread reconstituted apples in greased baking pans.
• Sprinkle apples with nutmeg and sugar.
• Mix together brown sugar, flour and butter until crumbly.
• Sprinkle over apples.
• Bake in moderate oven (350° F. to 375° F.) for 1½ hours or until well browned. Serve while hot.

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

• Sift together flour, salt and baking powder. Cut in shortening thoroughly.
• Stir in milk. Mix to a consistency of pie dough. Roll dough on floured surface to ¼-inch thickness. Cut into 5-inch squares.
• Place apple slices or halves in center of each square.
• Mix together 5½ pounds sugar and cinnamon or nutmeg. Add about 1 ounce sugar mixture to each dumpling.
• Fold opposite corners of dough over apples. Pinch edges firmly. Place on bun pans.
• Sprinkle with 4 pounds sugar. Pour hot water around the dumplings.
• Bake in hot oven (400° F.) about 40 minutes.

NOTE:

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

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		3½	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

• Mix together thoroughly flour, salt, sugar and baking powder. Cut in shortening.
• Stir in milk. Mix to biscuit dough consistency.
• Roll out dough on floured surface to a 1/4-inch thickness. Line 3 bun pans or 17 (10-inch) pie tins with dough.
• Mix together brown sugar, cinnamon and nutmeg. Place layers of sliced apples on the dough.
• Sprinkle sugar mixture over apples. Place another layer of dough on top.
• Bake in hot oven (400° F.) about 35 minutes.

NOTE:

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

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		3½	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

• Blend together thoroughly flour, salt, sugar and baking powder. Cut in shortening.
• Stir in milk. Mix to biscuit dough consistency. Roll dough on floured surface to a thickness of ¼ inch.
• Drain and pit cherries. Reserve juice for sauce.
• Combine sugar and cinnamon. Spread dough with cherries. Sprinkle with sugar mixture.
• Roll as for jelly roll. Place on greased bun pans in strips about 22 inches long.
• Bake in moderate oven (375° F.) about 30 minutes.
• Cut into 1½ to 2-inch thick slices. Top with Cherry Sauce (page 57).

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

Variation

Berry Roll

• Use berries, fresh or canned, in place of cherries. Serve with Hard Sauce (page 57) or Lemon Sauce (page 57).

Cherry Cobbler

• Mix drained, pitted cherries with sugar and cinnamon.
• Place into greased baking pan. Cover with biscuit dough.
• Bake in moderate oven (375° F.) about 30 minutes.

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

• Add shortening to water. Heat to a vigorous boil.
• Stir flour into steadily boiling water. Cook, stirring constantly, until mixture leaves sides of cooking vessel in smooth, compact mass.
• Cool mixture to about 160 F. Add eggs, 1 or 2 at a time, beating after each addition until thoroughly blended.
• Drop ½ ounce of batter, approximately the size of a walnut, from pastry bag onto lightly greased baking sheets.
• Bake in a hot oven (400° F.) 20 to 30 minutes or until light brown.
• Cool. Fill with Chocolate Cream (page 386), Butterscotch Cream (page 386) or Vanilla Cream (page 385).

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

• Blend all ingredients together thoroughly. Pour into baking pans or dishes.
• Bake in hot oven (400° F.) about 30 minutes. Cool.

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

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	2½ cups
Gelatin, dessert, lemon	1	2	2½ cups
Gelatin, dessert, lime	1	2	2½ cups
Water, boiling			¾ gallon
Water or fruit juice, cold			1½ gallons

• Stir 1 quart boiling water into each of the gelatins, separately, until gelatin is dissolved.
• Stir ½ gallon cold water or fruit juice into each. Pour each gelatin into individual shallow pans.
• Chill until firm. Cut into ½ to ¾-inch cubes.
• Combine different flavored cubes before serving.

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		4½	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

• Soak gelatin in 1 pint of milk for 10 minutes.
• Heat 1 gallon milk to boiling temperature. Add salt.
• Mix together sugar and egg yolks. Stir into milk. Cook until mixture coats spoon. Stir in gelatin. Cool.
• Stir in orange juice. Fold egg whites in carefully. Chill.

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.

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

• Stir boiling water into gelatin, until gelatin is dissolved. Add cold water.
• Pour each gelatin into pans to a depth of about 2 inches. Cool until slightly thickened.
• Peel bananas. Arrange rows of whole bananas in cooled gelatin.
• Chill until firm. Cut into squares or slices.

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)

• Soak gelatin in cold water 10 minutes.
• Stir gelatin into hot water. Stir in sugar until dissolved.
• Stir in lemon juice and chill until slightly thickened. Beat until light.
• Beat egg whites to a stiff peak and fold into the mixture. Chill.

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).

ORANGE BAVARIAN

Yield: Approx. 16 pounds

Portion: 3 ounces (approx. ½ cup)

INGREDIENTS	100 PORTIONS			______ PORTIONS
	WEIGHTS		AMOUNTS (approx.)
	Pounds	Ounces
Gelatin, unflavored		2½	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

• Soak gelatin in orange juice for 10 minutes. Place bowl over hot water to dissolve gelatin.
• Combine milk and sugar. Whip until fluffy with cold beater.
• Add lemon juice, salt and dissolved gelatin. Continue whipping until stiff.
• Fold in oranges. Place in refrigerator to chill until firm.

 

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

• Remove pits from prunes. Chop prunes very fine.
• Dissolve gelatin in boiling water. Add sugar. Stir until dissolved.
• Add cold water and prune pulp. Chill.
• Place in mixer bowl. Whip until thick and fluffy. Chill until firm.

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.

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

• Dissolve gelatin in boiling water. Add sugar, stirring until dissolved. Add juice.
• Chill until slightly thickened. Fold in fruits and rice.
• Place in pans. Chill until firm.

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. ½ cup

INGREDIENTS	100 PORTIONS			______ PORTIONS
	WEIGHTS		AMOUNTS (approx.)
	Pounds	Ounces
Rice	4		½ gallon
Milk, liquid			4 gallons
Sugar	4		½ gallon
Salt		1½	3 tablespoons
Raisins	2	11	½ gallon
Butter		8	½ pint

• Heat milk to boiling temperature in steam-jacketed kettle or in top of double boiler.
• Wash rice. Stir into milk. Let simmer about 45 minutes or until rice is tender. Stir occasionally.
• Stir in sugar, salt, raisins and butter.
• Pour mixture into greased baking pans.
• Bake in moderate oven (350° F.) about 30 minutes.

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

• Heat milk to boiling temperature. Stir in remaining ingredients. Mix thoroughly. Pour into greased baking pans.
• Bake in moderate oven (375° F.) about 1 hour.
• Serve with Vanilla Sauce (page 60) or Lemon Sauce (page 57).

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. ½ 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

• Mix all ingredients together thoroughly.
• Pour into greased baking pans 2 to 2½ inches deep.
• Bake in moderate oven (375° F.) about 1 hour.

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

Variations

Chocolate Bread Pudding

• Heat milk to boiling temperature.
• Add 1 pound (4½ cups) cocoa or 1½ pounds chocolate, melted, before mixing with other ingredients.

Raisin Bread Pudding

• Add 3 pounds (2¼ quarts) seedless raisins to bread mixture.

Caramel Bread Pudding

• Heat milk to boiling temperature.
• Use brown sugar in place of granulated sugar.

 

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		2½	5 tablespoons

• Combine sugar, salt and butter. Cook over low heat until sugar is melted.
• Blend together cornstarch and water to a smooth paste.
• Heat milk to boiling temperature. Stir cornstarch paste into milk. Mix until smooth.
• Add sugar-butter mixture. Mix thoroughly.
• Cook in double boiler or steam-jacketed kettle about 30-40 minutes, or until thick and smooth. Remove from heat. Cool slightly. Stir in vanilla.
• Serve cold.

Variations

Walnut Butterscotch Pudding

• Add 1 pound (1½ pints) chopped walnuts with the vanilla. Other nuts, chopped, may be used.

Coconut Topping

• Sprinkle shredded, dry or fresh, coconut on top of pudding.

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		1½	3 tablespoons
Flour	2	8	2½ quarts
Eggs, whole	4		40 (½ gallon)
Butter	1		1 pint
Vanilla		1	2 tablespoons

• Heat together 2 gallons milk and chocolate to boiling temperature.
• Mix together sugar, salt, flour, remaining milk and eggs to a smooth paste. Stir into milk and chocolate mixture. Cook about 30 to 40 minutes or until thickened, stirring constantly.
• Stir in butter and vanilla. Cool.

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

• Heat milk to boiling temperature. Combine sugar, flour and slat. Stir into milk.
• Cook, stirring constantly, about 20-30 minutes or until thickened. Remove from heat.
• Add eggs and egg yolks, stirring constantly. Add vanilla. Pour into containers to chill before serving.

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

• Stir in 1 pound 4 ounces (1⁷/8 quarts) shredded coconut.

Cherry Cream Pudding

• Omit vanilla. Stir in 1 quart cherries, 2 ounces (¼ cup) lemon juice and 1 ounce (2 tablespoons) almond extract.

 

PLUM PUDDING

Yield: Approx. 28½ 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

• Sift together flour, baking powder, soda, cinnamon and nutmeg. Add remaining ingredients. Mix well.
• Fill greased pudding molds ²/3 full. Cover securely. Place in steamer. Steam 1 to 1½ hours.
• Remove from steamer. Allow to cool in molds.
• Cut in ¾-inch slices to serve. Serve with Hard Sauce (page 57).

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.

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

• Soak tapioca in cold water to cover 6 to 8 hours or overnight.
• Drain. Add hot milk. Cook 1½ to 2 hours or until clear.
• Combine eggs, sugar and salt. Add tapioca mixture, stirring constantly.
• Continue cooking slowly, only until egg is cooked.
• Remove from heat. Stir in vanilla.

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

• Stir egg yolks into ¾ gallon milk. Heat remaining milk to boiling temperature.
• Stir egg yolk mixture, tapioca, sugar and salt into hot milk.
• Cook rapidly 5 minutes, stirring constantly. Remove from heat.
• Fold in egg whites. Add vanilla. Chill.

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

• Serve chilled Tapioca Cream with Chocolate Sauce (page 56). Garnish with chopped nuts or shredded coconut.

Banana or Peach Fancy

• Fold slices of ripe bananas or peaches, fresh or canned, drained, into cooled Tapioca Cream. Chill. Serve with Chocolate Sauce (page 56) or sirup from canned peaches.

 

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		1½	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

• Soak tapioca in cold water 6 to 8 hours or overnight.
• Drain. Add hot water. Cook 1½ to 2 hours or until clear.
• Combine sugar, nutmeg and cinnamon.
• Arrange tapioca, apples, and sugar mixture in baking pans in alternate layers, making apple and sugar mixture the top layer.
• Add lemon juice. Dot with butter.
• Bake in moderate oven (350° F.) 35 to 45 minutes or until apples are tender.
• Serve hot or cold.

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

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

• Combine the mix and water. Whip together at temperature ranging from 40° F. to 70° F. in an electric mixer or with a wire whip. Cool to 40° F. before placing in freezer.
• Fill freezer half full. Begin freezing at 15° F. below 0° F.
• Open wide the refrigerant valve. Allow mix to freeze from 3 to 6 minutes, depending upon the temperature of the refrigerant.
• Start to whip mix when hard enough to "string" across the opening in head of a perpendicular freezer, or when it is slightly less than the consistency for drawing in a horizontal freezer.
• Turn off refrigerant. Whip mix 4 to 5 minutes, to double the volume by incorporating air. If the temperature rises above 10° F. the mix may thin out. Open refrigerant valve until mix is hard enough to draw.
• When the maximum overrun is obtained, draw off immediately the thick ice cream into cans chilled in hardening cabinet to the same temperature as the ice cream when drawn.
• Store in hardening cabinet at about 10° F. below 0° F.

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

• 1 No. 10 can (6 pounds 14 ounces) (31/4 quarts) apricots, mashed through a coarse sieve
• 1 teaspoon yellow coloring
• 1 teaspoon orange coloring

Banana Nut Ice Cream

• 4 pounds 8 ounces (12 to 16) ripe bananas, peeled and mashed
• 1 teaspoon yellow coloring
• 12 ounces (1½ pints) English walnuts or pecans, chopped or ground

NOTE - Peel and mash bananas just before using to prevent discoloration.

Cherry Ice Cream

• ½ No. 10 can (3 pounds 6 ounces) (2 quarts) cherries, crushed
• 1 ounce strawberry-red coloring

Cherry Nut Ice Cream

• 1 quart cherries, crushed
• ½ ounce wild cherry extract
• ½ ounce strawberry-red coloring
• 12 ounces (1½ pints) nuts, chopped

Chocolate Ice Cream I

• ½ No. 10 can (1½ quarts) double-strength chocolate sirup

Chocolate Ice Cream II

• Mix thoroughly 2½ quarts to ¾ gallon (2¼ to 2¾ pounds) cocoa with 2½ quarts of the water for ice cream mix. Add with remaining water to dry ice cream mix. Freeze.

Coffee Ice Cream

• Use 6½ pints coffee brew in place of 6½ pints water and add to dry ice cream mix.

Date Nut Ice Cream

• 1 pound 8 ounces (1½ pints) dates, chopped
• 12 ounces (1½ pints) English walnuts, chopped

Grape Ice Cream

• 8 ounces (1 cup) grape juice
• 1½ ounces (3. tablespoons) grape flavoring ½ tablespoon grape coloring

Peach Ice Cream

• ½ No. 10 can (3 pounds 3 ounces) (1½ quarts) peaches, mashed through a course sieve
• 2 ounces (4 tablespoons) peach extract
• 1 teaspoon orange coloring

Pineapple Ice Cream

• 2 quarts crushed pineapple
• 1 teaspoon lemon coloring

Pineapple Grape Ice Cream

• 1 quart crushed pineapple
• 1 quart grape juice

Pistachio Ice Cream

• 1 pound (1 quart) cashew nuts, ground
• 1 ounce (2 tablespoons) pistachio extract
• 1 teaspoon green coloring

Strawberry Ice Cream

• 1½ No. 10 cans (9 pounds 15 ounces) (1¼ gallons) strawberries

    OR

• 5 quarts fresh or frozen strawberries, crushed
• 1 teaspoon strawberry-red coloring

Maple Ice Cream

• Dissolve 32 maple flavoring tablets in 1 pint hot water. Add with cold water to dry ice cream mix. Freeze.

Walnut Ice Cream

• 1 to 2 ounces (2 to 4 tablespoons) maple flavoring
• 1 pound (1 quart) English walnuts OR 2 pounds black walnuts
• Chop or grind nuts fine. Add in the last 3 minutes of freezing.

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		1½	3 tablespoons
Eggs, whole, powdered		11	¾ quart
Milk, whole, powdered	4		3½ quarts
Water, cool			3¼ gallons
Vanilla		2	¼ cup

• Mix together cornstarch, sugar and salt. Combine powdered eggs and milk.
• Reconstitute with water the same as for powdered milk or eggs (pages 307 and 305). Stir into cornstarch mixture.
• Cook over boiling water or in steam-jacketed kettle about 20 minutes, stirring occasionally.
• Cool completely. Add vanilla. Freeze.

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.

• Mix ingredients and freeze in the same manner as ice cream. It may be necessary to freeze for 8 minutes before shutting off the refrigerant.

Lemon

• 2 pounds lemon sherbet mix
• 10 pounds (1¼ gallons) sugar
• 25 pounds (12½ quarts) water

Lemon and Grape

• 2 pounds lemon sherbet mix
• 10 pounds (1¼ gallons) sugar
• 23 pounds (11½ quarts) water
• 3 pounds (1½ quarts) grape juice

Lemon and Raspberry

• 2 pounds lemon sherbet mix
• 10 pounds (1¼ gallons) sugar
• 25 pounds (12½ quarts) water
• ½ No. 10 can (approx. 1³/5 quarts) raspberry puree

Orange

• 2 pounds 8 ounces orange sherbet mix
• 9 pounds (q gallon) sugar
• 21 pounds (10½ quarts) water

Lemon and Strawberry

• 2 pounds lemon sherbet mix
• 4 pounds 4 ounces (½ gallon) sugar
• 21 pounds (10½ quarts) water
• 1 No. 10 can (6 pound 10 ounce)(3¼ quarts) strawberries OR 3 quarts frozen strawberries

Orange and Apricot

• 2 pounds 8 ounces orange sherbet mix
• 9 pounds (1 gallon) sugar
• 21 pounds (10½ quarts) water
• 1 No. 10 can (6 pound 10 ounce) (3¼ quarts) apricots, unsweetened, crushed

Orange and Pineapple

• 2 pounds 8 ounces orange sherbet mix
• 9 pounds (1 gallon) sugar
• 21 pounds (10½ quarts) water
• 1 No. 10 can (3 pound 5 ounce) (1½ quarts) crushed 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)

• Combine sugar, water and syrup. Cook to temperature of 234°F. or until a few drops form a soft ball when dropped into cold water.
• Remove from heat. Cool to 180°F. to prevent curdling.
• Add butter and milk slowly, stirring constantly. Beat until thick.
• Cool completely before serving.

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

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		1½	3 tablespoons

• Mix together sugar and cocoa. Stir in water and corn sirup.
• Cook to temperature of 234°F. or until a few drops form a soft ball when dropped into cold water.
• Remove from heat. Combine milk and vanilla and stir into cocoa mixture gradually.

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

• Heat milk to boiling temperature.
• Mix together thoroughly cornstarch, sugar and salt. Add to hot milk, stirring constantly. Cook 30 minutes, stirring frequently.
• Stir in eggs rapidly. Cook 1 minute longer.
• Remove from heat and cool to 160°F. Stir in vanilla.

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

 

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

• Beat butter until creamy. Add sugar vanilla gradually.
• Whip until smooth.
• Pack in waxed paper lined bread tins or square molds.
• Chill in refrigerator until firm.
• Lift from pans. Slice.

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

• Combine sugar, cornstarch, salt and nutmeg.
• Stir into water slowly.
• Heat to boiling temperature. Cook about 5 minutes or until thickened, stirring constantly.
• Stir in butter, lemon rind and juice.
• Reheat to boiling temperature.

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.

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		2½	10 tablespoons
Orange juice			2½ pints
Lemon Juice			6 tablespoons

• Combine sugar, cornstarch, salt and cinnamon. Stir into water slowly.
• Heat to boiling temperature. Cook about 5 minutes or until thickened, stirring constantly.
• Stir in butter, orange rind, orange juice and lemon juice. Reheat to boiling temperature.

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

• Mix together cornstarch and sugar. Stir into crushed pineapple.
• Cook until clear.

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

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

• Heat milk to boiling temperature. Do not boil.
• Add gelatin to milk. Stir until dissolved.
• Chill until icy cold.
• Whip quickly, with cold beater, until stiff.
• Fold sugar and vanilla into whipped milk.
• Serve immediately on desserts, salads or beverages.

 

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)

• Combine milk and sugar.
• Whip until fluffy with cold beater.
• Add lemon juice. Continue whipping until stiff.

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

• Add tablets to water. Stir until dissolved. Cool before using.

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)

• 1 vanilla tablet, imitation, is equivalent to 1 teaspoon liquid vanilla flavor.
• 6 vanilla tablets, imitation, are equivalent to 1 fluid ounce (2 tablespoons) vanilla flavor.
• Dissolve the required number of tablets specified in the liquid portion of the recipe.

 

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

• Dissolve tablets in boiling water.
• Add sugars. Heat to boiling temperature, stirring to dissolve sugars. Cool before using.

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

• Mix together sugar, cornstarch and salt. Stir into water until mixture is smooth.
• Heat to boiling temperature. Cook 3 to 4 minutes or until thickened.
• Stir in butter and vanilla. Chill.

NOTE: Serve with custards.

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

• Place eggs in cooking vessel.
• Cover completely with boiling water.
• Cook 3 to 5 minutes, according to desired degree of firmness.
• Drain. Serve immediately.

HARD-COOKED EGGS

• Place eggs in cooking vessel.
• Cover completely with boiling water. Heat to boiling temperature. Cook 10 to 12 minutes. Drain.

STEAMER-COOKING OF EGGS

• Place eggs in steamer trays. Close steamer. Turn on steam full.
• Steam 3 to 5 minutes for soft-cooked eggs and 15 minutes for hard-cooked eggs.
• Remove from steamer. Serve immediately.

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

POACHED EGGS

• Grease skillet. Fill with boiling water.
• Add 1 teaspoon salt and 1 tablespoon vinegar to each quart of water.
• Break eggs, carefully, into a cup. Slip into water.
• Add only enough eggs to float easily in water. Cover skillet. Let eggs simmer slowly.
• Cook about 3 to 5 minutes or until whites are set and yolks are covered with white film.
• Lift out with perforated skimmer.

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

• Heat fat on fry top range or in frying pans.
• Break 2 eggs at a time into cup or bowl and slip onto fry top.
• Cook until whites are done.
• Lift from fry top into flat steam table pans. Serve immediately.

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

• Combine eggs, salt, pepper and milk.
• Heat fat on fry top range or in frying pans. Add egg mixture.
• Cook slowly, stirring constantly until soft but firm.

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

Variations

Steam Table Method

• Place uncooked egg mixture into hot steam table pans 15 minutes before serving.
• Set pans in steam table. Stir frequently while eggs are cooking.

Oven Method

• Place uncooked egg mixture into baking pans.
• Bake in slow oven (325° F.) about 15 to 20 minutes. Stir every 4 to 5 minutes until eggs are properly coagulated.
• Remove from oven while eggs are still soft. Eggs will continue to cook slightly after removal from oven.

 

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		1½	3 tablespoons
Pepper			1 teaspoon

• Break eggs whole and place in greased baking or muffin pans.
• Pour fat over eggs. Sprinkle with salt and pepper.
• Bake in moderate oven (350° F.) about 10 minutes, or until whites are firm.

Variation

Shirred Eggs with Bacon

• Place cooked, diced bacon in bottom of pans before dropping in the eggs.

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

• Stir powdered eggs into 1½ gallons water.
• Stir vigorously with whip to prevent lumping until a perfectly smooth mixture is obtained.
• Add remaining water, salt and pepper. Stir until mixture is smooth. Let stand about 20 minutes.
• Pour fat into frying pans or roasting pans. Add eggs.
• Cook, slowly, over low heat until eggs are properly coagulated, stirring occasionally.
• Remove from heat while eggs are still soft. Eggs will continue to cook slightly after removal from heat.

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

• 12 pounds bacon, diced, cooked until crisp and brown, may be added to eggs before cooking. Use fat from cooked bacon for cooking eggs.

Scrambled Eggs and Ham

• 12 pounds cooked ham, diced, may be added to eggs before cooking.

Scrambled Eggs and Luncheon Meat

• 12 pounds luncheon meat, diced, may be added when eggs are partially cooked. Continue cooking until eggs are properly coagulated. Stir occasionally.

Scrambled Eggs and Pork Sausage

• 16 pounds pork sausage, cooked, diced, may be added to eggs when eggs are partially cooked. Continue cooking until eggs are properly coagulated. Stir occasionally. Use fat from cooked sausage for cooking eggs.

Scrambled Eggs and Cheese

• 8 pounds (7 quarts) American cheddar cheese, diced, may be added to eggs when eggs are partially cooked. Continue cooking until eggs are properly coagulated. Stir occasionally.

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)

• Heat milk to boiling temperature.
• Blend together fat, flour, salt and pepper to smooth paste.
• Stir into milk. Heat to boiling temperature. Cook, stirring constantly, until thickened.
• Pour sauce over eggs. Mix lightly.

NOTE: Serve on toast or cooked rice.

Variation

Creamed Ham and Eggs

• 10 pounds ham, cooked, cubed may be used in place of 50 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		1½	3 tablespoons
Pepper			1 teaspoon
Milk, liquid			1½ quarts
Butter or other fat, melted	1		1 pint

• Separate eggs. Beat yolks until light.
• Beat whites until stiff, but not dry.
• Stir flour, salt and pepper into yolks. Mix until smooth. Stir in milk.
• Fold yolk mixture lightly but thoroughly into whites.
• Heat fat bubbling hot in large frying or omelet pans. Pour in egg mixture. Cover. Cook slowly over low heat about 20 minutes or until bottom of omelet is well browned.
• Uncover. Place in moderate oven (350° F.) to dry top.
• Remove from oven. Fold omelet with spatula.
• Slide onto hot serving pans. Serve immediately.

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

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.

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

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 3½
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	2½
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 5½
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 3½
Pineapple, sliced	No.2½ No. 10	1 lb. 14 ozs. 6 lbs. 12 ozs.	8 28	1 slice 1 slice	8 58	12½ 3½
Pineapple, crushed	No.2½ No. 10	1 lb. 14 ozs. 6 lbs. 14 ozs.		4 ozs. 4 ozs.	7 28	15 3½
Pineapple Juice	No.2 No. 10	18 ozs. 3 qts 2 ozs.		5 ozs. 5 ozs.	3 18	35 5½
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 3½

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.

• Rinse fruit. Drain before adding cooking water. Cook in covered vessel.
• Stir in sugar only during last 5 minutes of cooking.

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)

• Wash and core apples. Cut in quarters.
• Place in cooking vessel. Add enough water to prevent sticking.
• Cook 45 to 60 minutes or until tender. Press through fine sieve.
• Stir in sugar and lemon juice.

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

• Add ¾ ounce (3 tablespoons) cinnamon and ½ ounce (2 tablespoons) ground cloves to hot applesauce.

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

• Mix together apple nuggets, water and sugar. Cover. Heat slowly, to boiling temperature, stirring occasionally.
• Let simmer 1 hour, stirring occasionally. Stir in cinnamon.

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

• Proceed as for Applesauce but cook for 30 minutes instead of 1 hour.

 

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

• Wash and core apples. Place in baking pans.
• Stir sugar, salt and cinnamon into water until sugar is dissolved. Pour over apples.
• Bake in moderate oven (350° F.) 1 to 1½ hours.
• Baste with sirup several times during cooking. Add more water if necessary.

NOTES:

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

Variation

Stuffed Baked Apples

• Before baking, stuff apples with a mixture of 2 pounds 12 ounces (½ gallon) chopped dates and 1 pound 8 ounces (1½ quarts) chopped nut meats.

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

• Cut apples into sections and remove cores. Arrange sections in baking pans. Cover bottom of pans with water.
• Brush apples with butter. Sprinkle with sugar and salt. Cover.
• Bake in moderate oven (350° F.) 20 minutes. Remove cover.
• Increase temperature of oven to 400° F. Continue baking about 15 minutes or until apples are tender and lightly browned.
• Add more water as it evaporates.

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

• Cut apples into wedges. Core and peel. Mix together sugar, nutmeg, salt, butter and crumbs.
• Cover bottoms of greased baking pans with layer of crumbs.
• Place apples and crumb mixture in alternate layers with bread crumb layer on top.
• Combine lemon juice and water or fruit juice. Pour over apples.
• Bake in moderate oven (350° F.) 1¼ to 1½ hours.

NOTE: Serve with meats or as a dessert.

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

• Wash and core apples. Slice in rings ½ inch thick. Arrange, slightly overlapping, in greased baking pans.
• Stir fat and sugar into water until sugar is dissolved. Pour over apples.
• Bake in moderate oven (350° F.) 30 to 40 minutes or until tender. Baste apples with sirup occasionally.

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

• Peel bananas. Place in well greased baking pans. Brush well with butter. Sprinkle lightly with salt.
• Bake in moderate oven (375° F.) 15 to 18 minutes or until tender.

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

• Brush bananas with lemon juice. Pour sirup over bananas, allowing ¾ to 1 cup for every 6 bananas. Bake as for Baked Bananas.
• Serve hot as a sweet entree with beef or ham or with cream as a hot dessert.

Bananas Baked with Sugar (Glazed)

• Sprinkle white or brown sugar lightly over bananas. Add cinnamon if desired. Bake as for Baked Bananas.
• Serve hot as an entree with beef, ham, chicken or turkey.

Bananas Baked with Cranberries

• Pour cranberry sauce over bananas allowing 1 cup for every 6 bananas. Bake as for Baked Bananas.
• Serve hot with beef, chicken or turkey.

Bananas Baked with Jelly or Jam

• Spread tart jelly or jam over bananas allowing 1 to 2 tablespoons for each banana.
• Bake as for Baked Bananas. Serve hot as a sweet entree or as a dessert.

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

• Mix together flour, baking powder, salt and sugar.
• Combine eggs, milk and shortening. Stir into dry ingredients until batter is smooth.
• Peel bananas. Cut each into 3 or 4 diagonal pieces. Roll in flour.
• Dip into batter, completely coating banana with batter.
• Fry in hot deep fat (375° F.) 4 to 6 minutes, turning frequently to brown evenly.
• Drain 1 or 2 minutes on absorbent paper. Serve immediately.

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

• Soak apple nuggets and cranberries in water 30 minutes.
• Add sugar. Cover. Heat, slowly, to boiling temperature. Let simmer 30 minutes, stirring occasionally. Cool.

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

• Pick-over cranberries. Wash. Drain.
• Quarter oranges. Remove seeds. Combine cranberries and oranges. Chop fine.
• Stir in sugar and salt until dissolved. Chill.

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

• Pick-over cranberries. Wash. Drain.
• Combine sugar and water. Heat to boiling temperature. Cook 5 minutes.
• Add cranberries. Cook slowly about 5 minutes or until al the skins pop open. Do not stir.
• Pour into container. Cool.

Variation

Molded Strained Cranberry Sauce

• Pick-over cranberries. Wash. Drain. Add water.
• Heat to boiling temperature. Cook until all the skins pop open.
• Strain through fine sieve. Stir in sugar.
• Heat to boiling temperature. Cook 5 minutes.
• Skim. Pour into molds or pans. Chill until firm.

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

• Soak cranberries in water 45 minutes. Add sugar. Cover.
• Heat slowly, to boiling temperature, stirring occasionally.
• Let simmer 15 minutes or until tender. Server hot or cold.

 

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

• Mix together cranberries and sugar thoroughly.
• Stir in water. Cover. Heat slowly, to boiling temperature, stirring gently.
• Cook 1 to 2 minutes. Pour into pans. Cool until firm.

 

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

• Soak cranberries in water 45 minutes or until berries are softened. Add sugar. Cover.
• Heat slowly, to boiling temperature. Let simmer 15 minutes, stirring occasionally.
• Server hot or cold.