SOS is on page 117.Table of Contents Foreword iv Nutritional Value of Foods 1 The Menu 3 Food Preparation for the Mess 12 Recipes 14 General Information and Tables 297 Baking 314 General Information 314 Formulas 322 Index 409 Foreword Navy Department Bureau of Supplies and Accounts Washington, D. C., 1 May 1944 The Cook Book of the United States Navy contains a summary of the principles of cookery, menu planning, and a comprehensive collection of recipes based on the newer knowledge of nutrition. Many of the recipes were suggested and tested by the commissary personnel of the Navy, and all of the recipes have been developed and tested for practical use in the Navy. Supplementary information which will be helpful to commissary personnel in preparing food of high standard is presented in tabular and other form. W. B. YOUNG Paymaster General of the NavyDigitized by Google.