xt7prr1pkg4t https://exploreuk.uky.edu/dips/xt7prr1pkg4t/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 24/968 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, Desserts, 1962 text image 38 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, Desserts, 1962 1962 1962 2022 true xt7prr1pkg4t section xt7prr1pkg4t G. . .Dgsserts M»
INDEX
G. DESSERTS No. 0
Card
No.
Cream PuFfs or Eclairs .................................. G—10
Custard, Baked ........................................ G~1
Caramel ............................................ G— 1(1)
Coconut ........................................... G—1 (3)
Fu Baked Rice ......................................... G— —1(2)
ru it
Apples, Baked ...................................... G— 19
Mincemeat Stuffed ................................ G— 19(1)
Raisin Coconut Stuffed ............................. G—19(2)
Raisin Nut Stuffed ................................. G—19(3)
Raisin Nut Gingersnap ............................. G—19(4)
Apple Brown Betty .................................. G—21
Apple Crisp ........................................ G-QQ
Apple, Dutch Bake .................................. G-‘24
Apple Dumplings ................................... G-23
Apples, Escalloped .................................. G— 20
Apples, Stewed ..................................... G-20(1)
Applesauce, Fresh ................................... G-QS
Applesauce, Spiced ................................. G—?5(1)
Applesauce Torte, Spicy ............................. G—2
Banana Fruit Cup .................................... G—28(1)
Cranberry Apple Crunch .............................. G—27
Cranberry Pineapple Crunch ........................... G-27(1)
Fruit Cup ........................................... G— 28
Fruit, Jellied ........................................ G—32
Fruit Slices ......................................... G— 29
Grapefruit Cup ...................................... G
Melon Fruit Cup .................................... G
Orange Fruit Cup .................................... G
Peach Crisp ......................................... G- 30
Rhubarb Sauce, Fresh ................................. G— 31
Rhubarb, Hair ed ..................................... G— 31(1)
Card
No.
Fruit—continued
Strawberry Fruit Cup ................................. G—28(4)
Gelatin Vanilla Whip .................................. G- 33
Gingerbread ...................................... . . . .G—1 3
Ice Cream, Vanilla ..................................... G—35
Banana ............................................ G—35(4)
Butterscotch ........................................ G-35 5)
Chocolate .......................................... 6-35 1)
Chocolate Ribbon ................................... G—35 2)
CoFFee ............................................. G-35 6)
Mystery Mocha Dessert ................................ G
Puddings
Banana Cream ....................................... G—1 8(1)
Black and White .................................... G— 4
Blanc Mange, Plain .................................. G—S
Bread ............................................. G—2
Burnt Sugar ......................................... G—6
Butterscotch ........................................ G—7
Cherry ............................................. G—8
Chocolate .......................................... G-9
Chocolate Cream .................................... G—18(2)
Coconut Cream ...................................... G—18(3)
Fudge . .................................... . ....... G—1 2
Peach Bread ........................................ G—3
Pineapple Cream .................................... G—18(4)
ineapple Tapioca ................................... G— 15
Prune ice ......................................... G—
16
(OVER)
Card
No.
Puddings—continued
Rice, reamy ....................................... (3-11
Tapioca Cream ...................................... G-17
Catamel .......................................... G-1 7(2)
Chocolate ........................................ G—1 7(1)
Spiced ........................................... G—17(3)
Steamed ........................................... G— 34
Vanilla Cream ...................................... G- 18
BAKED CUSTARD G. DESSERTS No. 1
YIELD: 2 Roasting Pans or 100 Portions EACH PORTION: Cut Each Pan 5 by 10
INGREDIENTS WEIGHTS ’ METHOD
Milk, liquid, whole ...... L I . L'Ieat milk to just below boiling temperature. Remove from
eat.
Eggs, whole ............. ‘ j . Beat eggs slightly.
. Add sugar, salt, and vanilla to beaten eggs.
. Gradually blend scalded milk with egg mixture, stirring
Vanilla ................ ‘ constantly.
. . Pour 6V2 qt of mixture into each ungreased roasting pan
(18 by 24 inches).
I
I
Nutmeg ................ ' ................ | To garnish ....................... 6. Sprinkle lightly with nutmeg.
i . 3 7. Bake in 325° F oven, using medium top and bottom heat,
I j 1 approximately 45 minutes, or until custard is Firm.
NOTE: 6 lb eggs, whole, frozen, table type may be substituted for the whole eggs in Step 2. Place Frozen eggs in chill box 48 hours in advance of
preparation.
VARIATIONS
1t CARAMEL CUSTARD: Add 2 lb of caramelized sugar to the scalded milk. Decrease vanilla by 9 tbsp. Omit nutmeg.
2. BAKED RICE CUSTARD: Add 3 qt cooked rice (2 lb before cooking) and 1 tbsp cinnamon before baking.
3. COCONUT CUSTARD: Sprinkle 2 lb of shredded coconut over custard after custard has been in oven 25 minutes.
BREAD PUDDING G. DESSERTS No. 2
YIELD: 1 Roasting Pan or 100 Portions EACH PORTION: '/2 Cup
INGREDIENTS WEIGHTS l MEASURES PORTIONS METHOD
Bread, dry, lightly toasted 9V2 lb ..........
. Cut bread into 1 inch cubes. Place in roasting pan (18 by
24 inches).
Eggs, whole, slightly 4 lb ............
beaten
Sugar ..................
a t ....................
Nutmeg ................
Vanilla ................ p
Butter, melted ........... 1V2 cups ........ I ................
. Mix eggs, sugar, salt, nutmeg, vanilla, and butter together.
Milk, liquid, whole, hot. . ................ ' 2V2 gal ......... l ................ . Gradually add hot milk. Stir constantly.
‘ g . Pour egg and milk mixture over toasted bread cubes. Allow
I to stand for 5 minutes.
. Bake at 325° F approximately 1 hour or until pudding is
”m.
NOTE: 1. II fresh bread is used, pour melted butter over bread cubes, mixing lightly. Toast in a 250° F oven for 10 minutes. Turn frequently to avoid
urnlng.
‘2. Serve with Vanilla Sauce or with Lemon Sauce (Recipe Card O~32) if desired.
PEACH BREAD PUDDING
G. DESSERTS No. 3
YIELD: 2 Roasting Pans or 100 Portions
EACH PORTION: 3/: Cup
INGREDIENTS
WEIGHTS
MEASURES
PORTIONS
METHOD
Milk, liquid, whole ......
Sugar ..................
a t ....................
Butter, melted ........... 6 oz
E gs, whole, beaten ......
aniIIa ................
% cup .........
35 eggs (3V2 pt)
2 tbsp ..........
. Place all ingredients in mixer bowl and mix on low speed
until well blended. Set aside For use in Step 3.
Peaches, canned,
drained, diced
Bread, soft, cubed .......
Nutmeg ................
2V2 No. 10 can
2 gal ...........
1 tbsp ..........
. Place 1 gal of bread cubes and 4V2 lb peaches in each
. Add approximately 1'/1 gal egg and milk mixture to each
. Bake at 350° F for 40 minutes or until Firm.
greased roasting pan (18 by 24 inches). Mix lightly.
pan; mix. Sprinkle with nutmeg. Set pans on rack or in
another pan of water.
BLACK AND WHITE PUDDING
G. DESSERTS No. 4
YIELD: 3% Gallons or 100 Portions
EACH PORTION: ‘/2 Cup
INGREDIENTS
WEIGHTS
MEASURES
PORTIONS
METHOD
Milk, liquid, whole ......
2V2 gal .........
. Scald milk.
Sugar ..................
Cornstarch ..............
a t. . . . . . ..... . ........
Milk, liquid, whole, cold
8V2 cups........
1V2 qt ..........
1tsp...
1% qt ..........
. Combine sugar, cornstarch, and salt; mix well. Add milk
slowly; stir until well-blended and smooth. Add to hot
milk; cook, stirring constantly, for 10 minutes or until
thickened.
Eggs, whole, beaten ......
10 eggs (1 pt)...
. Add a small amount of hot mixture to eggs, stirring vig-
orously. Return this egg mixture to remaining hot mixture
and cook for approximately 5 minutes, stirring constantly.
Vanilla ................
Butter ..................
% cup .........
V2 cup .........
. Add butter and vanilla to pudding.
. Pour 1 gal of pudding into each roasting pan (18 by 24
inches).
Cocoa .................
Milk, liquid, whole, cold
2 cups ..........
2 cups ..........
. Blend cocoa with milk,- add to the remaining pudding. Stir
. Add approximately 2V2 qt chocolate pudding to vanilla
until well-blended.
pudding in each pan. Stir gently to give marble effect.
NOTE: If desired, roasted nuts may be added to the vanilla pudding.To roast nuts: spread ‘/2 lb (1V2 cups) nuts in 4 oz ('/2 cup) melted butter on baking
sheet. Roast at 350° F for 10 to 15 minutes, stirring occasionally.
PLAIN BLANC MANGE
G. DESSERTS No. 5
YIELD: 3'/2 Gallons or 100 Portions
EACH PORTION: ‘/2 Cup
INGREDIENTS
WEIGHTS
MEASURES
PORTIONS
METHOD
Milk, liquid, whole ......
Sugar ..................
a t ....................
. Add sugar and salt to milk and heat quickly to boiling
point.
Cornstarch ..............
Milk, liquid, whole, cold
. Mix cornstarch and milk to smooth paste
. Add cornstarch mixture to hot milk. Add gradually and
. Cook until pudding is thick and no raw starch taste. Turn
stir briskly.
eat.
4V2 tbsp ........
. Add vanilla. Pour into shallow pans, cover, and store in
refrigerator to chill.
NOTE: Serve with Fruit Filling (Recipe Card l—EZO) or Chocolate Sauce (Recipe Card O—32(1)).
BURNT SUGAR PUDDING
G. DESSERTS No. 6
YIELD: 8 Bread Pans
EACH PORTION: 1 Slice 3% Inch Thick
INGREDIENTS
WEIGHTS
MEASURES
PORTIONS
METHOD
Milk, liquid, whole, hot. . .
3 cups .........
12V2 cups .......
. Melt sugar over low heat, stirring continuously, until sugar
has completely melte an browned. Remove from heat
and gradually stir in hot milk. Set aside for use in Step 2
when cool.
Eggs, whole, beaten ......
24 eggs (2V2 pt)
. Add sugar and milk mixture to eggs; beat well. Set aside for
use in Step4
Shortening ..............
Sugar ..................
Vanilla ................
7 cups ..........
9V2 cups ........
4
. Cream together shortening, salt, and vanilla until light.
Flour, hard wheat, sifted. . .
Salt
Baking powder ..........
. SiIt together flour, salt, and baking powder. Add alter-
nately with the eggs and milk mixture to the creamed mixture.
Fill each greased bread pan (11 by 5V2 inches) two-thirds
full,- cover with empty bread pans. Steam 1 hour.
NOTE: Serve pudding hot with Hard Sauce (Recipe Card 0-27).
BUTTERSCOTCH PUDDING G. DESSERTS No. 7
YIELD: 3V2 Gallons or 100 Portions EACH PORTION: V2 Cup
INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD
Sugar, brown, packed“ . .. 3% qt .......... 1. Add sugar to milk and scald.
Milk, liquid, whole ...... 2% gal .........
Cornstarch ......... . . . . . 1 qt 2. Add cold milk to cornstarch. Stir until smooth. Add salt,
Milk, liquid, whole, cold q eggs, and blend. Add slowly to hot milk, stirring constantly.
Eggs, whole, beaten.. .. . . 10 eggs (1 pt). . . Stir and cook until starch is well-cooked and pudding is
alt .................... 2 tsp ........... thick and smooth.
Butter .................. 1V2 cup ........ 3. Turn off heat. Add butter and vanilla. Pour into shallow
Vanilla ................ 'A cup ......... pans, cover, and store in refrigerator to cool.
CHERRY PUDDING G. DESSERTS No. 8
YIELD: 2 Roasting Pans EACH PORTION: V2 Cup
INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD
Flour, hard wheat, sifted. . . 2V2 qt. . . ....... . Sift together flour, baking powder, salt, and sugar.
Baking powder .......... 3% tbsp ........
Salt .................... 2V2 tsp .........
3V2 cups ........
Milk, liquid, whole ...... q . Add milk and shortening to dry ingredients; mix only until
Shortening, melted ....... smooth. Scale approximately 2 qt of batter into each
greased roasting pan (18 by 24 inches).
Cherries canned, drained.. 2V2 No. 10 can.. . Spread evenly approximately 8 lb of cherries over top of
Juice, cherry, and water, 5 qt ............ batter in each pan.
hot . Combine sugar and cornstarch,- add to the hot liquid and
Sugar .................. 5 cups ......... butter. Bring to a boil, then pour 3 qt over cherries in each
Cornstarch .............. 6 1% cups ........ pan.
Butter .................. V2 cup ......... . Bake at 350° F for 45 minutes or until done. Serve warm
with sauce from bottom of pan.
CHOCOLATE PUDDING
G. DESSERTS No. 9
YIELD: 3% Gallons or 100 Portions
EACH PORTION: V2 Cup
INGREDIENTS
WEIGHTS
MEASURES
PORTIONS
METHOD
Milk, quuid, whole ..... .
2% gal .........
. Heat milk to boiling point.
Sugar ..................
ocoa.. ...............
Cornstarch ..............
alt ....................
3% qt ..........
6V2 cups .......
3% cups ........
1 tbsp ..........
. Mix sugar, cocoa, cornstarch, and salt together.
Milk, liquid, whole, cold
l/2 gal ..........
. Blend in cold milk to make a paste; add to hot milk and
. Turn off heat.
cook until thick and smooth, stirring constantly.
Butter soft ..............
ani Ia ................
2 cups ..........
6 tbsp ..........
. Blend in butter and vanilla.
. Pour into shallow pans, cover, and store in refrigerator to
chilI thoroughly.
NOTE: 1. Cover pudding with waxed paper to help prevent a Film from forming.
2. Top with whipped cream, if desired.
CREAM PUFFS OR ECLAIRS
G. DESSERTS No. 10
YIELD: 100 Pulfshells or 100 Portions
EACH PORTION: 1 Puffshell
INGREDlENTS WEIGHTS
MEASURES
PORTIONS
METHOD
Butter ..................
Water boiling ..........
1qt .......... ...
2qt ........... .
. Melt butter in the water,- bring to boiling point.
Flour, hard wheat, sifted. . .
Salt ....................
2V2 qt.... ......
1V2 tsp .........
. Add flour and salt all at once, stirring rapidly. Cook ap-
' Cool slightly.
proximately 2 minutes, or until mixture forms a ball and
leaves the sides of the pan.
Remove from heat and transfer mixture into mixer bowl.
Eggs, whole .............
. Add eggs
. Drop 2V2 tbsp of batter for each cream puff or use a No.
. Bake at 400° F approximately 10 minutes then reduce
. Open oven door slightly and leave in oven 8 to 10 minutes
a few at at time while beating on high speed,
using the Fiat paddle. Beat until mixture is thick and shiny.
30 scoop (ap roximately 1V2 oz) placing batter 2 inches
apart on light y greased baking sheets (18 by 26 inches).
temperature to 350° F and bake 30 minutes longer or until
irm.
to dry out after baking. Shells should be slightly moist
inside.
. In order to insure adding eggs at the proper time, crack eggs as they are added. Mixture should be smooth and thick and ready to use as soon
as the last eggs are added.
. For eclairs, in Step 5 use a pastry bag or drop 2V2 tbsp of batter 2 inches apart, in rows 6 inches apart, and spread each mound of batter into
a 1 by 4V2 inch rectangle, rounding sides and piling batter on top.
. Fill shells with Vanilla Cream Pudding (Recipe Card 6—18), whipped cream, or ice cream just before serving. Sprinkle with contectioner's
sugar or cover with thin Chocolate Icing (Recipe Card l—2(6 ).
CREAMY RICE PUDDING
G. DESSERTS No. 11
YIELD:
3% Gallons or 100 Portions
EACH PORTION: ‘/2 Cup
INGREDIENTS
WEIGHTS l MEASURES l PORTIONS
METHOD
Rice, AP ...............
Water, boiling ..........
Salt ....................
2V2 lb .......... l 1% qt ..........................
l1.
1 gal ........................... ,
Cook rice according to instructions on Recipe Card E—1.
Set aside For use in Step 6.
Milk, liquid, whole ......
. Heat milk to just below boiling temperature For use in
Step 5.
Sugar ..................
Cornstarch ..............
Cinnamon ..............
Nutmeg ............
Milk, liquid, whole, cold
. Mix sugar, cornstarch, salt, cinnamon, and nutmeg with the
cold milk.
Eggs, whole, beaten ......
. Blend in eggs.
. Add mixture to the hot milk, stirring with a wire whip.
Cook for 5 minutes, or until thickened, stirring constantly.
Butter melted ...........
ani la ................
Raisins, washed and
drained
. Turn off heat; blend in butter, vanilla, raisins, and cooked
"Ce.
Cinnamon or nutmeg .....
. Sprinkle cinnamon or nutmeg over top.
Serve hot or cold.
FUDGE PUDDING G. CAKES AND COOKIES No. 12
YIELD: 2 Baking Sheets or 100 Portions EACH PORTION: Cut Each Pan 6 by 9
INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD
Flour, hard wheat, sifted. .. 2% qt .......... . Combine flour, baking powder, sugar, salt, and cocoa.
Baking powder. . . . ...... 6% tbsp ........
gulgar, granulated ........
Milk, liquid, whole ...... . Add milk and butter to dry ingredients; mix until smooth.
Butter, mete ........... . Scale 3 gal of batter into each well-greased baking sheet
(18 by 26 inches).
Sugar, brown, packed ..... 4V2 lb .......... 2 qt . Combine brown sugar and cocoa. Sprinkle approximately 1
ocoa ................. 2V2 cups ........ qt of mixture evenly over batter in each pan. Place pans on
oven door.
Water, hot .............. 4 qt ............ . Pour 2 qt of water gently over mixture in each pan.
. Bake at 350° F for 35 minutes.
NOTE: 1. Cake IS formed on the top and a sauce on the bottom of pan.
The Flavor of pudding is better if chilled before serving.
GINGERBREAD
G. DESSERTS No. 13
YIELD: 2 Baking Sheets or 100 Portions
EACH PORTION: Cut Each Pan 6 by 9
INGREDIENTS
WEIGHTS
MEASURES PORTIONS
METHOD
Shortening ..............
ugar ..................
1'/2Ib ..........
3% cups ........ a ................
3% cups ........ I ................
Eggs, whole .............
. Cream shortening and sugar weII.
10 eggs ........................
. Add eggs,- beat until light and fluffy.
Molasses ...............
Water, hot (120° F) ......
1% qt .......... I ................
1V2 qt .......... ................
. Mix molasses with water.
Flour, soft wheat, sifted. . .
gaging powder ..........
Cinnamon ..............
Cloves, ground ..........
Ginger, ground ..........
. Sift dry ingredients together. Add alternately with molasses,
. Scale 6% lb of batter into each greased baking sheet (18
. Bake at 350° F approximately 25 minutes, or until done.
blending well after each addition.
by 26 inches).
NOTE: 1. 2% lb of brown sugar and 1V2 cups of water may be used in place of 1% qt of molasses.
‘2. Dried whole eggs may be substituted For the whole eggs in Step 2. (Best results will be obtained by reconstituting the dried eggs prior to use.)
Sift43/1 oz (1% cup) dried eggs into mixer bowl, add ‘/2 cup water and mix on low speed to a smooth paste. Gradually add 1 cup water and
continue mixing on low speed until smooth, approximately 4 minutes.
MYSTERY MOCHA DESSERT G. DESSERTS No. 14
(U. S. Naval Station, San Diego, California)
YIELD: 2 Baking Sheets or 100 Portions EACH PORTION: Cut Each Pan 6 by 9
INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD
Flour, hard wheat ........ 2V2 Ib.. . . . 83/4 cups. . . Mix and sitt flour, sugar, and baking powder into mixer
Sugar, granulated ........ 3% lb. . . . 8% cups. . bowl.
Baking powder .......... 2V2 oz ......... 7V2 tbsp
Cocoa ................. 10 oz .......... 21/2 cups . Blend cocoa and butter and melt over low heat. Blend with
Butter .................. 2 5 tbsp .......... dry ingredients on low spee .
Milk, liquid, whole ...... 1% qt .......... . On low speed, gradually add milk and vanilla. Mix until
Vanilla ................ 5 tbsp .......... smooth.
. Scale approximately 5 pounds of batter into each baking
sheet (18 by 26 inches).
Sugar, brown, loose ...... 3% cups . Mix brown sugar, cocoa, and sugar. Sprinkle evenly over
Cocoa, sifted. . ... ....... 2V2 cups the top of batter.
Sugar, granulated ........ 2% cups
Coffee, brewed, stron . . . . 2V2 qt .......... . FOUI 11/4 qt OI coffee evenly 0V8! the top of each pan.
9
Bake 40 minutes at 350 °.I
NOTE: Serve with whipped cream if desired.
PINEAPPLE TAPIOCA PUDDING
G. DESSERTS No. 15
YIELD: 3V4 Gallons or 100 Portions
EACH PORTION: '/z Cup
INGREDIENTS
WEIGHTS
MEASURES
PORTIONS I
METHOD
Egg whites (room
temperature)
!%Ib.........
1 2 whites .......
. Beat egg whites until foamy throughout.
1‘/4 cups ........ ‘
. Gradually add sugar, beating un-til meringue stands' In soft
peaks. Set aside for use in Step5
5
Egg yolks, beaten ........
Milk, liquid, whole, cold
2V2 cups ........
. Combine tapioca, sugar, salt, egg yolks, and milk.
Milk, liquid, whole ......
. Heat milk, add tapioca mixture, and cook approximately 5
. Turn off heat, gradually blend with meringue. Cool for 20
minutes, stirring just enough to keep tapioca from settling.
Do not overcook. Mixture thickens as it cools.
minutes.
Pineapple tidbits ........
aniIIa ................
1-No.10 can. . .
2 tbsp ..........
. Drain pineapple. Fold pineapple and vanilla into pudding.
Pour into shallow pans, cover, and store In refrigerator to
chill before sewing.
NOTE: If pineapple tidbits are not available, use 1 No.10 can crushed pineapple undrained.
.If desired, top with whipped cream before sewing.
PRU NE RICE PUDDING
(using dehydrated prunes)
G. DESSERTS No. 16
YIELD: 3% Gallons or 100 Portions
EACH PORTION: V2 Cup
INGREDIENTS
WEIGHTS
MEASURES
PORTIONS
METHOD
Water ..................
Prunes, dehydrated .......
Juice, lemon ............
3% qt ..........
1%-No. 10 can
. Combine water, prunes sugar, salt, and lemon juice. Bring
to a boil; reduce heat. over and simmer 10 minutes or until
prunes are tender.
. Drain and chop prunes coarsely. Set aside for use in Step 7.
Rice, parboiled ..........
7‘/2 cups ........
. Cook rice according to Recipe Card E—1 . Set aside for use
in Step 7.
Milk, liquid, whole ...... ;
Sqt ............
. Heat milk just below boiling temperature.
Milk, liquid, whole, cold. .'
Cornstarch ..........
innamon ..........
1 qt ............
5 cups ..........
1% up .........
. Dissolve sugar, salt, cornstarch, cinnamon, and nutmeg in
the co milk; stir slowly into the hot milk. Cook until
smooth and thickened, stirring constantly.
Eggs, whole, beaten ......
2 cups (10 eggs)
. Stir a small amount of hot mixture into the eggs. Immediately
pour back into hot mixture; blend thoroughly. Cook 2
minutes longer, stirring constantly.
Vanilla ................
. Turn off heat; carefully blend in vanilla, prunes and rice. .
. Serve hot or cold.
TAPIOCA CREAM G. DESSERTS No. 17
YIELD: 3 Gallons or 100 Portions EACH PORTION: V2 Cup
INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD
Milk, liquid, whole ...... 2 gal ........... . Scald the milk.
Egg yolks ..............
Milk, liquid, whole, cold . .
9 yolks (% cup) . Combine egg yolks and cold milk. Add tapioca, sugar, and
1 qt ............ salt. Add to the scalded milk. Cook over rapidly boiling
Tapioca, granular ......... 1 lb water 5 minutes stirring frequently. (Mixture will be thin.
1 qt ............
1V2 tbsp ........
Do not overcoo .) Remove from heat.
Egg whites .............. 9 egg whites . While tapioca mixture is cooking, make a meringue of egg
(1 cup) } whites and sugar. Pour hot tapioca gradually over meringue,
Sugar .................. 1% cup ........ ‘ ................ stirring constantly.
Vanilla ................ 2 tbsp .......... ................ . Add vanilla. Cool 15 to 20 minutes. Then stir carefully.
‘ Pour into shallow pans, cover and store in refrigerator to
l coo .
NOTE: Serve plain or with cream, whipped cream, Fruit Filling (Recipe Card I—QO), Chocolate Sauce (Recipe Card O—32(1)), or other suitable garnishes.
VARIATIONS
. CHOCOLATE TAPIOCA CREAM: In Step 2, increase sugar 12 ounces. Combine 10 ounces of cocoa with milk and proceed as for tapioca cream.
. CARAMEL TAPIOCA CREAM: In Step 2, substitute 3 lb brown sugar for granulated sugar.
. SPICED TAPIOCA CREAM: Turn warm tapioca into shallow pudding pans. Combine 1 teaspoon cinnamon, 7 ounces sugar, and sprinkle over top
of pans. Dot with butter. Serve warm.
VANILLA CREAM PUDDING 6. DESSERTS No. 18
YIELD: 3% Gallons or 100 Portions EACH PORTION: V2 Cup
INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD
Milk, liquid, whole ...... 2V2 gal ......... . Heat milk to boiling, but do not boil.
Flour, hard wheat, sifted.. . 1% qt .......... . . . Make a paste of flour, sugar, salt, and cold miIk.
Sugar .............. . . . . . . 1% qt. . . ... .. . . . . . . . Slowly stir into hot mil . Coo for approximately 10
minutes. Stir frequently.
Milk, liquid, whole, cold
Eggs, whole, beaten ...... . Mix a small amount of the hot cream mixture with the eggs.
Add to hot mixture. Cook 5 minutes longer. Turn off heat.
. Cover. Cool at room temperature for 1 hour.
Vanilla ................ . Blend in vanilla. Pour into shallow pans; cover,- store in
refrigerator until ready to serve.
VARIATIONS
. BANANA CREAM PUDDING: Make 3%: recipe. Blend in 1 cup (‘/2 lb) melted butter in last step. When pudding is cooled, fold in 9 lb sliced
banana
. CI-IIOESELATE lCREAM PUDDING. Omit 8 eggs. Increase sugar by % Ib In Step 2 Add 1 lb cocoa with dry ingredients. Blend In 3% cup (6 oz)
mete utter In ast st
. COCONUT CREA PMUDDING: Add 1 lb (1 V2 qt) toasted, shredded cut coconut to pudding just before serving.
. PINEIZPPLE CRIEAM PUDDING. Blend in V2 lb (1 cup) melted butter In last step. When pudding Is cooled, fold In 1—No. 10 can well-drainedl
crus e prneapp e.
BAKED APPLES
G. DESSERTS No. 19
YIELD: 100 Portions
EACH PORTION: One Apple
INGREDIENTS
WEIGHTS
MEASURES
PORTIONS
METHOD
Apples, baking, AP .....
30 to 50 lb .....
100 ............
. Wash and core apples. Score apples once around the
middle section to prevent bursting. Place in baking pans.
Cinnamon ..............
Water, warm ............
Butter, melted ...........
1 gal ...........
2 tsp ...........
2 tsp
2p‘/2 qt ..........
1 cup ..........
. Mix sugar, butter, salt, cinnamon, and water. Pour over
apfiles.
. Ba e at 375° F 1 to 1V2 hours. Baste occasionally, add
more water if necessary.
NOTE: 1. Serve with Hard Sauce (Recipe Card 0— —27).
2 T e amount 0 sugar will vary with the tartness of the apples.
3. One box will yield approximately 100 app es.
VARIATIONS
. MINCEMEAT STUFFED: Use 5 lb (2% qt) mincemeat; fill cavity in each apple with approximately 1 tbsp mincemeat. Pour 2V2 qt warm water over
apples and bake as directed In tep
3.
. RAISIN COCONUT STUFFED: Combine 3 lb (2% qt) washed raisins and 10 oz (3 cups) shredded coconut Proceed as directed for Mincemeat
Stuffed Apples
. RAAlSlN NUTs STUFFED. Combine 1V2 lb (4V2 cups) washed raisins and 1% lb (5 cups) chopped nuts. Proceed as directed for Mincemeat Stuffed
ppesl
. RAISIN NUT GINGERSNAP: Combine 1‘/2 lb (4V2 cups) washed raisins, 1% lb (5 cups) chopped nuts, and 1% lb (5 cups) gingersnap crumbs.
[Proceed as directed for Mincemeat Stuffed Apples.
ESCALLOPED APPLES G. DESSERTS No. 20
YIELD: 3% Gallons or 100 Portions EACH PORTION: V2 Cup
INGREDIENTS l WEIGHTS MEASURES PORTIONS METHOD
Butter, melted ........... 1V2 lb .......... 3 cups .......... . Mix crumbs, butter, lemon juice, salt, and sugar. Place an
Juice, lemon (optional) ................... 5 lemons ....... equal quantity in each roasting pan (18 by 24 inches).
alt V2 oz .......... 1 tbsp .......... Spread evenly.
Sugar, brown, packed ..... 2% cups ........
Bread crumbs, soft .......
Apples, E.P., cored, . Arrange approximately 8 lb of apples on the crumb
5 ice ? mixture in eac pan.
Juice, fruit, or water ...... ‘ ................ . Pour 2 qt of Juice over apples In each pan.
. Bake at 375° F for1 to 1% hours.
. Serve with meets or as a dessert.
. 25 lb apples, A. P, will yield approximately 16 lb apples, E. P.
. 12-— No. 2V2 can apples may be substituted for the fresh apples In Step
. 3— No 10 can dehydrated apples may be reconstituted and substituted for the fresh apples In Step 2.
VARIATION
1. STEWED APPLES: Add 16 lb apples, E.P., quartered to 6 qt water and 1% lb brown sugar. Cook in steam-iacketed kettle approximately 30 minutes.
or until tender. Chill.
APPLE BROWN BETTY G. DESSERTS No. 21
YIELD: 1 Roasting Pan or 100 Portions
EACH PORTION: I/2 Cup
INGREDIENTS WEIGHTS
MEASURES
PORTIONS
METHOD
’Erigéd, day old .......... 5 lb ............
1. Crumb bread by hand.
Sugar, brown, packed ..... '
Salt
Cinnamon ..............
Nutmeg ................
Butter, melted ...........
. Blend In brown sugar, salt, cinnamon, nutmeg, and butter.
Mix well. Set aside for use in Step4
Apples, canned, sliced. . .
Lemon rind, grated.
Juice, lemoh ............
Sugar, granulated ........ I 3 lb ............
Water, hot ..............................
Butter, melted ........... i 1/;z lb ...........
I
12—No. 2V2 can .
2 rinds ......... ,
V2 cup ......... 1‘
6% cups ........ l
. Combine apples, lemon rind, lemon juice, and sugar; mix
II
we .
. Place half of the apples in a layer in a greased roasting pan
18 by 24 inches, add a layer of crumbs, another layer of
apples, and top with a layer of crumbs.
. Blend water and butter and pour evenly over the crumbs.
. Bake at 375° F approximately 45 minutes, or until top is
crisp.
NOTE: .II dry bread crumbs are used, increase the water to 3 cups in St tep
2 Serve with Lemon Sauce (Recipe Card 0— —3?(2)) or, if desired top with whipped cream.
APPLE CRISP
(USS TUSK (55426))
G. DESSERTS No. 22
YIELD: 2 Baking Sheets or 100 Portions
EACH PORTION: '/2 Cup
INGREDIENTS
WEIGHTS
MEASURES
PORTIONS
METHOD
Apples, canned, sliced. . .
uice, emon ............
Lemon rind, grated .......
Water ..................
12—No. 2V2 can
A cup .........
1V2 tsp .........
1 cup ..........
. Mix apples, lemon juice, lemon rind, and water together;
scale 9 lb on each lightly greased baking sheet (18 by 26
inches).
Sugar ..................
Cinnamon ..............
Nutmeg ................
Cornstarch ..............
6% cups ........
1V2 tbsp ........
2V2 tsp .........
3A cup .........
' Sprinkle 1V2 lb over apples in each pan and let stand 15
Mix sugar, cinnamon, nutmeg and cornstarch together.
minutes.
Flour, hard wheat, sifted. . .
ugar, rown, pac e
utter ..................
2% qt ..........
7V2 cups........
4V2 cups ........
. Blend Hour, brown sugar, and butter together until crumbly.
. Bake at 375° F
. Serve hot or cold.
Sprinkle approximately 3% I over app es In eac pan.
approximately 40 to 45 minutes or until
crust is formed and browned.
NOTE: It brown sugar is not available, granulated sugar may be substituted in Step 3.
APPLE DUMPLINGS G. DESSERTS No. 23
YIELD: 2 Baking Sheets or 100 Portions EACH PORTION: 1 Dumpling
INGREDIENTS WEIGHTS MEASURES PORTIONS METHOD
Apples, cooking, A.P.. 35 lb .......... . Wash, peel, and core apples; cut into coarse pieces.
Sugar, brown ...... 1 qt . Mix together brown sugar, sugar, cinnamon, and vanilla.
Sugar, granulated ......
Cinnamon. . . . . .......
Vanilla ..............
Pie dough ............ 10 lb . Make pie dough according to Recipe Card K—Q. Roll
Butter. . .............. dough into rectangular sheets, approximately ‘