xt708k74xh3n https://exploreuk.uky.edu/dips/xt708k74xh3n/data/mets.xml National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts United States National Security Industrial Association. Navy Cook Book Task Committee United States. Navy Department. Bureau of Supplies and Accounts 1962 recipes D 212.2:R 24/963 English Navy Dept., Bureau of Supplies and Accounts [and] Headquarters, U.S. Marine Corps  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking on ships Cooking for military personnel Quantity cooking  Navy-Marine Corps Recipe Service, Beverages, 1962 text image 15 cards, illustrations, 13 x 21 cm in 1 box 14 x 22 cm. Call Number: D 212.2:R 24/962 Navy-Marine Corps Recipe Service, Beverages, 1962 1962 1962 2022 true xt708k74xh3n section xt708k74xh3n  

 B. BEVERAGES No. 0

 

General Principles of Brewing Coffee .......................

Chocolate Milk .........................................
Chocolate Milk (using evaporated milk) .....................
Cocoa Fountain Sirup ....................................
Cocoa,
Cocktail, Fruit Juice .....................................

o ee

Urn Method ..........................................

Vacuum Method ...................................... B—SZ
Grapeade ..............................................
Lemonade .............................................
Mocha Milk ...........................................
Orangeade. . ..
Pineappleade. .
Punch, Fruit. . .
Tea, Hot”

Tea, Iced .............................................. 3-4

 

 

 GENERAL PRINCIPLES OF COFFEE BREWING B-G. BEVERAGES No. 1

Measure quantities of both water and coffee carefully. Prepare only in amounts necessary to maintain uninterrupted service. Coffee held 30 minutes
or longer deteriorates in Flavor and loses its aroma.

Use the proportion of 1 pound of coffee to 2V2 gallons of water for a brew of standard strength. Three pounds of coffee and 7V2 gallons of freshly
drawn boiling water will yield approximately 100 (1 cup) servings.

ingredients for a good coffee brew are fresh coffee and freshly boiling water. Water that has been boiled a long time will have a flat taste which will
be imparted to the brew.

For an ideal brew, boiling water should pass through coffee within 4 to 6 minutes.

Keep equipment clean. Clean immediately after each use to prevent the development of rancid flavors.

Urns and um baskets should be washed with hot water and special urn cleaner or soda. (Do not use soap or soap powder.) Rinse with clear water. When
not in use, leave 1 or 2 gallons of clear water in urn Drain before making co ee.

A new urn bag should be thoroughly rinsed in hot water before using. After using, urn bags should be thoroughly rinsed rn clear, cold water; keep
submerged in cold water until next use.

Faucets and glass gauges should be cleaned often with gauge brushes, hot water, and um cleaner or soda. Rinse with clear water. Caps on faucets and
gauges are removable to permit cleaning.

 

 COFFEE—URN METHOD B. BEVERAGES No. 1

YIELD: 6% Gallons or 100 Portions ' EACH PORTION: 1 Cup

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

’Coffee, universal ......... 3% qt .......... . Place Wet urn bag in position. Add coffee.

 

 

Water fresh, briskly 7V2 gal ......... . Pour or siphon boiling water evenly over coffee.
boi ing . Cover and let water drip through completely, in not over
6 minutes.
Remove urn bag immediately.

. Draw off approximately 2 gallons of brew and pour back
into urn to mix and insure uniformity of brew.

. Replace cover of urn,- serve.

 

 

 

 

 

 

 

. If using filter method, place filter paper in dry basket carefully to avoid tearing. Distribute coffee evenly over filter paper and proceed according

to Steps 2 through 6.

. Hold finished coffee at temperature of 185° F for service.

. Replenish water in outer jacket of urn whenever gauge shows less than half full.

. Empty coffee grounds. Rinse urn bag thoroughly in clear, cold water,- keep submerged in cold water until next use. Filter baskets should be
thoroughly washed and dried.

 

 COFFEE—VACUUM METHOD

B. BEVERAGES No. 2

(regular—10 to 12 cup brewer)

 

YIELD: 56 Ounces or 7 Portions

EACH PORTION: 8 Ounces

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Coffee, roasted and
groun

1 cup ..........

. lf Filter cloth is used, tie wet cloth tightly over Filter; place

. Pour coffee into upper bowl.

in funne of upper bowl. lf glass rod is used, adjust rod in
upper bowl.

 

 

Water, fresh .............

 

 

7% cups ........

 

. Fill lower bowl with water to about 1'/2 inches from top.

. Insert upper bowl into lower bowl with a slight downward

- REMOVE from heat and stir lightly.
. When filtration is complete, remove upper bowl and place

 

lace over heat and bring to a boil.

twist to form a perfect seal.
As soon as water has risen from lower bowl to upper bowl,

lower bowl on warming unit.

 

 

. Finished coffee should be held at even temperature of 185° F. Never let coffee boil.
2 ash bowls in clear hot water. Rinse filter cloth in clear cold water. (Never wash with soap.) Never allow filter cloth to'dry; when not in use
keep submerged in cold water. Change filter cloth frequently. Scald new filter cloth before using. Wipe water from base of lower bowl before
placing over heat. Scrub tube of upper bowl regularly with stiff brush to remove all coffee stains.

. NEVER ALLOW EMPTY BOWL TO REMAIN ON HEAT.

 

 HOT TEA

B. BEVERAGES No. 3

 

YIELD: 6% Gallons or 100 Portions

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Tea ....................

3‘/2 cups ........

. Place tea in a cloth bag large enough to hold at least three
. Tie top of bag with cord long enough to facilitate removal;

. Place tea bag in urn or kettle.

times the amount.

tie cord to handle of urn or kettle.

 

Water, freshly boiling. . . .

 

 

 

6V2 gal .........

 

. Pour water into kettle. Cover. Allow to steep For 5 minutes.

. Remove tea bag.
. Cover,- keep hot, but do not boil.

 

Do not agitate or stir.

 

 

NOTE: 1. If loose tea not enclosed in a cloth bag is placed in the urn or kettle, strain tea after it has steeped for 5 minutes.
ea must be made just before sewing.

3. Tea must never be boiled as this imparts a bitter flavor.

4. Hold Finished tea at temperatures 175° F to 185° F For service.

 

 ICED TEA B. BEVERAGES No. 4

 

YIELD: 6% Gallons or 100 Portions EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Tea, black, loose ........ 1% qt .......... . Place tea in a cloth bag large enough to hold at least three
times the amount.

. Tie top of bag with cord long enough to Facilitate removal.
Tie cord to handle of kettle.

 

 

Water, Freshly boiling . . . . 1% gal ......... . Pour water over tea bag. Cover. Steep for 5 minutes.
. Uncover, stir, and remove bag.

 

Water, cold ............. 4% gal ......... . Add tea concentrate to water.

 

 

 

 

 

 

 

NOTE: ‘1. Do not add the cold water to the concentrate; this may produce a cloudy tea infusion.
The tea may be presweetened by dissolving 2 lb 10 oz (1V2 qt) of sugar in the hot concentrate before diluting with cold water.
3. IF desired, cut 3% lb lemons (13 lemons) into eighths to serve with the tea.

 

 HOT COCOA B. BEVERAGES No. 5
YIELD: 6V4 Gallons or100 Portions EACH PORTION: 1 Cup

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

 

Cocoa ................. 1V2 lb .......... 1V2 qt .......... . Thoroughly mix cocoa, sugar, and salt together.
Sugar .................. 1V2 qt ..........
Salt .................... 1 tbsp ..........

 

Water .................. 3V2 gal ......... . Add water and mix. Heat to boiling point,- lower heat and
let simmer slowly for 10 minutes.

 

Milk, evaporated ........ 2V2 gal ......... . Stir in evaporated milk and vanilla- mix until well-blended.
(23-14l/2 oz . Heat just to boiling point. DO NOT BOIL.

can . Serve hot.

Vanilla ................ 1 tbsp ..........

 

 

 

 

 

 

 

NOTE: If desired, 1 tsp of cinnamon may be added just before serving for extra flavor.

VARIATION

1. CHOCOLATE MILK: Follow hot cocoa recipe, omitting the salt. Heat only 1‘/2 gal of the water and combine with sugar and cocoa to make a sirup.
Add this sirup to 2 gal of ice cold water and 2V2 gal of cold evaporated milk. Stir until well-blended.

 

 FRUIT PUNCH B. BEVERAGES No. 6

 

YIELD: 6% Gallons or 100 Portions EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Water ................. 5% gal .......... . Heat water to a hard boil,- pour over tea. Cover container
Tea .................... 3% cup ......... and steep or 3 minutes.
Strain.

 

 

Sugar .................. 2V2 qt .......... . Add sugar; stir until dissolved.
. Chill thoroughly.

Juice, lemon ............ . Combine juices and water with chilled tea solution.

Juice, orange ........... ga . Cover and place in refrigerator to chill thoroughly before
Juice, pineapple ......... serving.

Water, cold

 

 

 

 

 

 

 

 

NOTE: Grape juice may be substituted for pineapple juice.

 

 LEMONADE B. BEVERAGES No. 7

 

YIELD: 6% Gallons or1OO Portions EACH PORTION: 1 Cup

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Water, boiling .......... q l . Add sugar and salt to water; cook to a thin sirup.
Salt . ChiIl thoroughly.

 

 

Juice, lemon ............ . Combine lemon Juice, water, and sir
Water, cold ............. . Cover and place in relngerator to chip” thoroughly before
serving.

 

 

 

 

 

 

 

 

 ORANGEADE B. BEVERAGES No. 8

YIELD: 6V4 Gallons or 100 Portions EACH PORTION: 1 Cup

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Water, boiling .......... 1 t . Add sugar and salt to water; cook to a thin sirup.
. Chill thoroughly.

 

 

Juice, orange, frozen, 3-32 01 can ..... . Combine juices, water, and sirup.

3 plus 1, concentrate . Cover and place in refrigerator to chill thoroughly before
Juice, lemon ............ 2 cups .......... sewing.
Water, cold ............. 5% gal .........

 

 

 

 

 

 

 

NOTE: 8-No. 3 cylinder can of single strength orange juice and 23/4 gal of cold water may be used in step 3.

VARIATIONS

1. PINEAPPLEADE: Substitute 8—No. 3 cylinder can of pineapple juice and 9% gal of cold water for the orange juice and water in Step 3.
2. GRAPEADE: Substitute 3-32 oz can of frozen concentrated grape juice for the orange juice,- or use 8-No. 3 cylinder can of grape juice and 2% gal
of cold water instead of the orange juice and water in Step 3.

 

 FRUIT JUICE COCKTAIL

B. BEVERAGES No. 9

 

YIELD: 3% Gallons or 100 Portions

EACH PORTION: l/2 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

 

Sugar ..................
Juice, grapefruit .........

Juice, pineapple .........

Juice, Iemon ............

 

 

4'/2 cups ........
4—No.
cylinder can
5—No. 3
cylinder can
1 pt ............

 

 

1. Combine ingredients and stir until sugar is dissolved.
2. Cover and piece in refrigerator to chill thoroughly before

serving.

 

 

 

 COCOA FOUNTAIN SIRUP

B. BEVERAGES No. 10

 

YIELD: 1 Gallon

EACH PORTION: 2 Tablespoons

 

INGREDIENTS

WEIGHTS

MEASURES

PORTIONS

METHOD

 

Cocoa ..................
ugar ..................
Water, boiling. ..........
anillla ...............

 

 

4cups ..........
11% cups ......
Qq

1 Iqsp ...........

 

. Mix sugar and cocoa well.

. Add water, beat we I.

. Bring to a boil. Hold 1 minute.
. Add vanilla.

 

OO.

 

 

 

NOTE: Cocoa sirup may be used as a sauce for ice cream or puddings. For making cocoa and chocolate milk, use one part sirup to six parts of liquid milk.

 

 CHOCOLATE MILK B. BEVERAGES No. 11

(using evaporated milk)

 

YIELD: 6V4 Gallons or 100 Portions EACH PORTION: 8 Ounces

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD

Sugar .................. 4 lb 10 oz ...... 2V2 qt .......... . Mix.
Cocoa ................. 1% qt ..........
Salt .................... 2 tsp ...........

 

 

Water, hot .............. 2 gal ........... . Add water, stirand cook to form a sirup. Boil 3 minutes. Cool.

 

Milk, evaporated ........ 22—141/2 oz can . Add cooled sirup to combined milk and water. Blend.
(2V2 gal)
Water, cold ............. 11/4 gal .........

Vanilla ................ 4 tsp ........... . Add vanilla. Stir well.
. Bring volume up to 6% gallons with cold water. Chill.

 

 

 

 

 

 

 

 

NOTE: 3% lb oi dry whole milk and 3% gal cold water may be substituted For the evaporated milk and cold water in Step 3.

 

 MOCHA MILK B. BEVERAGES No. 12

YIELD: 6% Gallons or 100 Portions EACH PORTION: 8 Ounces

 

 

INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD
Sugar .................. . Mix dry ingredients, Add water. Stir well. Add butter

and stir until melted. Cool.

 

Water, boiling ..........
Butter ..................

 

Coffee, roasted and . Pour water over coffee and allow to stand 10 minutes. Drain.
ground 00 .

Water, boiling .......... 2V2 gal .........

Milk, dry, whole ........ 15% cups ...... . Pour dry milk into coffee and blend thoroughly with whip
or In mixer.

 

 

Water, cold ............. 3 gal (variable). . . Add cocoa sirup to milk and coffee mixture and blend.
Add sufficient water to yield 6% gallons of liquid.

. Cover container and store in refrigerator to chill well before
serving.

 

 

 

 

 

 

 

NOTE: 8 01 of instant coffee and 2% gal of water may be substituted instead of the roasted and ground coffee and boiling water in Step 2.