The Cook Book of the United States Navy, 1940


[United States Government Printing Office]

Out of stock


[United States Government Printing Office]. The Cook Book of the United States Navy, 1940. Washington, D.C.: United States Government Printing Office, 1940. pp. 164. Royal 8vo., measuring 10″ x 8″. Stapled buckram card covers. Buckram extremities show spotting, rubbing, thumbing to the lower right corners of the pages, age-toning to the margins, occasional spots particularly to the initial few pages. The text remains free and clean of any ink markings. Overall, good-. All recipes are intended for 100 men. Bills of fare include: Soups and Chowders; Fish and Oysters; Dressings and Stuffings for Meats; Desserts et al. A suggested Bill of Fare for the General Mess includes suggestions for meal planning for every day of the week accompanied with estimates of costs. A dedicated section entitled, “Food Preparation on Board Submarines”, outlines best practices for navy chefs while on submarines, including menu suggestions, details on refrigeration, ration allowances, baking bread etc. Card Covers. From the preface: “This volume of the Cook Book of the United States Navy, which was prepared by officers of the Supply Corps, is issued for the guidance of officers in charge of naval general messes and is published in loose-leaf form in order to provide for corrections and additions form time to time. The Cook Book contains a comprehensive collection of recipes, all of which have been tested under service conditions, it provides a moderately priced menu”. (#1272) $45.00