xt7nvx061h6x https://exploreuk.uky.edu/dips/xt7nvx061h6x/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 24/972 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, Pastry and Pies, 1962 text image 43 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, Pastry and Pies, 1962 1962 1962 2022 true xt7nvx061h6x section xt7nvx061h6x V .._‘~. K. ‘ , Pastry and Pies

 

 INDEX

K. PASTRY AND PIES No. 0

 

Card
No.

Directions For Making One Crust Pie ..................... K—G— 1
Directions For Making Two Crust Pie ...................... K—G—Q
Crust, PI ............................................. K—1
Crust, Pie (Made With Oil) ............................. K— 2
Crust, Pie, Cheese, Town and Country ..................... K—1 (1)
Egg and Milk Wash .................................... K— 4
Meringue..... ........................................ K—S
Virginia Pastry ........................................ K—3
Cobblers
Apricot (Dehydrated) ................................ K—1 0(1)
Bluebfrry ........................................... K—1 2(1)
............................................. K—1 6(1;
Peachy (Canned) ...................................... K—Q9(1
Pies
Apple (Canned) ..................................... K—é
Apple (Dehyckated) ................................. K- 7
Apple (Dehydrated) and Raisin ........................ K— 8
Apricot (Canned) .................................... K-9
Apricot (Dehydrated) ................................ K—1 0
Banana Cream ....................................... K—21(2)
Berry, Frozen ........................................ K—11
Blueberry ........................................... K—1 2
Butterscotch ......................................... K—1 3
Butterscotch Custard .................................. K—14
Butterscotch, Raisin ................................... K—15
Cherry (Water Pack) .................................. K—1 6
Cherry Crumble ...................................... K—1 7
Chocolate Cream ..................................... K—1 8
Coconut Cream ...................................... K-21 (3)
Coconut Custard ..................................... K—QQU)
Cranberry Orange .................................... K—1 9
Cranberry (Mock Cherry) .............................. K—QO

 

Card
No.

Pies—continued
Cream. . . ........................................... K—21
Custard ............................................. K—QQ
Dutch Apple ....................................... K—23
Egg ............................................ K-24
Fruit (Dehydrated) ................................... K-QS
Lemon ............................................. K—26
Lemon Cake ........................................ K—27
Mincemeat ......................................... K—28
Peach (Canned) ...................................... K—29
Peanut Butter Cream .................................. E—QKS)
30

Pineapple (Canned) .................................. K—31
Pineapple Chiffon .................................... K-32
Pineapple Cream ..................................... K—21 (1)
Prune (Dehydrated) K-33
Prune (Dehydrated) and Cream ......................... K—34
Pumpkin ........................................... K—35
Raisin .............................................. K- 36
Rhubarb, Fresh ...................................... K—37
Strawberry Cream .................................... K—91 (4)
Sweet Potato ........................................ ~38
Viennese Chocolate .................................. K—1 8(1)

 

 DIRECTIONS FOR MAKING K—G. PASTRY AND PIES No. 1
A ONE CRUST PIE
BAKED PIE SHELL:

1. See Recipe Card K-Q. Make up half the recipe; divide dough into pieces of a size easily handled and place on a lightly floured board. Roll each
piece into a cylinder approximately 3 inches in diameter, handling as little as possible. Cut each roll into 7%! ounce pieces.

. ROLL DOUGH
Sprinkle each piece of dough lightly with flour,- flatten gently Using a floured rolling pin, roll lightly from center out to edge, in all directions,

orming a circ 21 inc larger t an pie pan and approximately I/II inch thick Shift or turn dough occasionally to prevent sticking to board. If edges
split, pinch cracks together.

. PLACE CRUST.

Fold rolled dough in half and carefully place into ungreased pie pan. Unfold and ease into pie pan, being careful not to leave any air spaces
between pan and dough. A ight bounce on the board will help to eliminate trapped air.

. REMOVE EXCESS DOUGH.

Trim ragged edges approximately V2 inch beyond edge of pan. Fold extra dough back and under, and crimp with the thumb and forefinger to make
a high fluted edge. Dock or prick dough on bottom and sides to prevent puffing.

. BAKE:
Bake at 450° F approximately 10 minutes or until golden brown. If available, place an empty pie pan inside of shell before baking to help prevent
shrinking and puffing.
UNBAKED PIE SHELL:

1. Follow Steps 1 through 4, omitting docking of dough.
2. Fill and bake in accordance with specified recipe.

 

 DIRECTIONS FOR MAKING K—G. PASTRY AND PIES No. 2
A TWO CRUST PIE

. DIVIDE DOUGH:

Divide dough into pieces of a size easily handled and place on a lightly floured board. Roll each piece into a cylinder approximately 3 inches in
diameter, handling as little as possible. Cut into 8 ounce pieces for the bottom crust and 7 ounce pieces for the top crust.

. ROLL DOUGH:

Sprinkle each piece of dough lightly with flour; flatten gently. Using a floured rolling pin, roll lightly from center out to edge, in all directions, forming
a circle approximately 1 inch larger than pie tin and approximately Va inch thick. Shift or turn dough occasionally to prevent sticking to board.

. BOTTOM CRUST:

Fold pastry circle in half; lift onto ungreased pie pan, with fold at center; unfold and fit carefully so that there are no air pockets. A light bounce on
the board will help to eliminate trapped air.

. FILL CRUST:
Arrange approximately 3V2 cups of prepared filling in lined pie pan.
. TOP CRUST:

Roll top crust in the same manner as bottom crust. Fold in half,- with knife, make several slits near center fold to allow steam to escape during baking.
Brush outer rim of bottom crust with water. Lay top crust over filling, with fold at center,- unfold and press edges of two crusts together lightly.

. REMOVE EXCESS DOUGH:

Trim the overhanging edges of dough by pressing hands against rim of pie pan. There should be little excess dough if skill is used in gauging portions
and rolling. Use dough trimmings for bottom crust only.

. SEAL PIE:

Pgess edges firmly together or finish crust with a fluted edge. To help prevent juice from overflowing around edges of pie, lift sealed edges of pie with
e 92 o a ni e.

. GLAZE TOP:
If a glazed top is desired, brush top with water, milk, or melted butter. Allow glaze to dry on pie before placing it in oven. This eliminates dark spots.
. BAKE:

Bake at 425° F approximately 45 minutes or until crust is nicely browned. The exact time will vary with the filling used in the pie. The pie is done when
the juice just begins to boil out of the perforations.

 

  

PIE CRUST

K. PASTRY AND PIES No. 1

 

YIELD: 17 (10 inch) 2 Crust Pies or 100 Portions

EACH PORTION: Vs Pie

 

INGREDIENTS WEIGHTS MEASURES PORTIONS

METHOD

 

Flour, hard wheat, sifted. . . 8 lb ............ 8 qt ............

. SiIt flour into mixer bowl.

 

Shortening .............. 4% lb .......... 2% qt ..........

. Add shortening. Mix on low speed approximlately V2

minute or until mixture resembles coarse corn mea .

 

Water, cold 1V2 qt ..........
|(40° F to 50° F)
at ....................

S 7 tbsp ..........

 

 

 

. Dissolve salt in water and gradually add to flour and

. Chill dough 1 hour or longer before make-up to allow Ilour

. Follow procedures on Recipe Cards K-G-1 or K-G-Q.

 

shortening mixture. Mix on low speed approximately 1
minute or until dough is just formed.

to hydrate and make dough easier to ban e.

 

 

NOTE: 1. II desired, 6 ounces of sugar may be added in Step 1.
2. Leftover dough may be used if I