U. S. Navy Cook-Book
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The U. S. Navy Cook-Book is a guide published by the United States Naval Institute. Unlike many cookbooks, this one provides recipes and techniques for cooking for large groups and on ships. This Second Edition was published in 1920.- Summary by TriciaG
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| Preface | 4:06 | Gelesen von Larry Wilson | |
| Methods of Cooking | 9:53 | Gelesen von Ruth Swartzbaugh | |
| The Preparation of Soup Stock; Soups | 15:22 | Gelesen von Tera Brinegar | |
| How to Clear Stock; Chowders | 5:59 | Gelesen von Tera Brinegar | |
| Fish Dishes | 8:18 | Gelesen von Tera Brinegar | |
| Meats; Beef | 15:51 | Gelesen von Tera Brinegar | |
| Veal; Mutton; Pork | 6:36 | Gelesen von Tera Brinegar | |
| Various Meat Recipes; Poultry | 10:44 | Gelesen von Anita Sloma-Martinez | |
| Method of Preparing and Cooking Vegetables; Potatoes | 7:54 | Gelesen von Matthew Montrose | |
| Cabbage; Turnips; Carrots; Onions; etc. | 8:20 | Gelesen von Matthew Montrose | |
| Thickening Agents and Sauces | 7:09 | Gelesen von Matthew Montrose | |
| Desserts, Puddings, Pastries | 6:13 | Gelesen von ClueChaser | |
| Miscellaneous Recipes | 12:23 | Gelesen von Will Lemon | |
| Bread and Pastry, Part 1 | 11:53 | Gelesen von BettyB | |
| Bread and Pastry, Part 2 | 13:49 | Gelesen von BettyB | |
| Bread and Pastry, Part 3 | 7:18 | Gelesen von BettyB |