US ARMY
RECIPES
War
Department Technical Manual TM 10 – 412
August
1944
Containing Recipes and General Cooking Information
for use of Army Caterers and Cooks - Excellent Scanned copy. Guaranteed the best quality Copy of
this Manual available anywhere or your money back. 279 pages scanned as High
resolution
Over 650 Separate Recipes - See full contents below
Printed
by the United States Government Printing Office Washington for the War Department in August 1944.
Saved
on High Quality Data DVD Also included on the DVD is an Adobe Acrobat version
of the manual for easy browsing (Adobe Reader 7.0 supplied on the DVD). Comes
in a nicely printed Jewel case.
Also available on USB. Contact me after purchase to advise if you
want the USB option otherwise it will be sent on DVD.
CONTENTS
SECTION
I – INTRODUCTION
General
Recipes
Measurements
Tables of Information
Table of Equivalent Measure
Table of Equivalent Weights
Table of Mess Equipment Measure
Table of Weights and Mess Measurements of Commonly Used Foods
SECTION
II – BEVERAGES
No. 1 – Coffee (kettle Method)
No. 2 – Coffee (Emergency Method)
No. 3 – Coffee (Urn Method)
No. 4 – Coffee (Dunking Method
No. 5 – Iced Coffee
No. 6 – Tea (Urn Method)
No. 7 – Tea (Kettle Method)
No. 8 – Iced Tea
No. 9 – Cocoa
No. 10 – Iced Cocoa
No. 11 – Lemonade
No. 12 – Grape Lemonade
No. 13 – Fruit Punch
No. 14 – Lemonade (Made with Lemon Juice Powder
Synthetic)
No. 15 – Tea Punch
SECTION
III – BREADS
No. 16 – White Bread
No. 16A - White Raisin Bread
No. 17 – Plain Rolls
No. 18 – Parkerhouse Rolls
No. 19 – Whole Wheat Bread
No. 20 – Whole Wheat Raisin Bread
No. 21 – Rye Bread
No. 22 – Basic Sweet Dough
No. 23 – Cinnamon Rolls
No. 24 - Raised Coffee Cake (Streussel Cake)
No. 25 – Raised Doughnuts
No. 26 – Baking Powder Biscuits
No. 27 – Butterscotch Biscuits
No 28. – Cheese Biscuits
No. 29 – Cinnamon Biscuits
No. 30 – Shortcake Biscuits
No. 31 – Wheat Griddle Cakes
No. 32 – Buckwheat Griddle Cakes
No. 33 – Cornmeal Griddle Cakes
No. 34 – Plain Muffins
No. 35 – Blueberry Muffins
No. 36 – Raisin, Nut or Date Muffins
No. 37 – Spice Muffins
No. 38 – Bran Muffins
No. 39 – Cornbread
No. 40 – Bacon Cornbread
No. 41 – Quick Coffee Cake
No. 42 – Apple Coffee Cake
No. 43 – Popovers
No. 44 – French Toast
SECTION
IV – CAKES AND COOKIES
No. 45 – Plain Cake
No. 46 – Banana Cake
No. 47 – Boston Cream Cake
No. 48 – Chocolate Cream Cake
No. 49 – Gold Cake
No. 50 – Lemon cake
No. 51 – Maple Cake
No. 52 – Orange Cake
No. 53 – Raisin Spice Cake
No. 54 – Spanish Cake
No. 55 – Spice Cake
No. 56 - Washington Pie
No. 57 – White Cake
No. 58 – Applesauce Cake
No. 59 – Devil’s Food Cake
No. 60 – Marble Cake
No. 61 – Gingerbread
No. 62 – Upside Down Cake
No. 63 – Apricot Upside Down Cake
No. 64 – Peach Upside Down Cake
No. 65 – Pineapple Upside Down Cake
No. 66 – Raisin Upside Down Cake
No. 67 – Prune and Apricot Upside Down Cake
No. 68 – Holiday Fruit Cake
No. 69 – Prune Cake
No. 70 – Old Fashioned Raisin Cake
No. 71 – Angel Food Cake
No. 72 – Sponge Cake
No. 73 – Jelly Roll
No. 74 – Sugar Cookies
No. 75 – Chocolate Cookies
No. 76 – Chocolate Nut Cookies
No. 77 – Ginger Cookies
No. 78 – Peanut Cookies
No. 79 – Spice Cookies
No. 80 – Raisin Cookies
No. 81 – Applesauce Cookies
No. 82 – Banana Drop Cookies
No. 83 – Brownies
No. 84 – Nut Brownies
No. 85 – Fruit Bars
No. 86 – Molasses crumb Cookies
No. 87 – Oatmeal Cookies
No. 88 – Banana Oatmeal Cookies
No. 89 – Vanilla Wafers
No. 90 – Butter Cream Frosting
No. 91 – Banana Cream Frosting
No. 92 – Chocolate Butter Frosting
No. 93 – Lemon Butter Frosting
No. 94 – Mocha Butter Frosting
No. 95 – Orange Butter Frosting
No. 96 – Peanut Butter Frosting
No. 97 – Jelly Frosting
No. 98 – Fudge Frosting No. I
No. 99 – Fudge Frosting II
No. 100 – Marshmallow Frosting
No. 101 – Chocolate Marshmallow Frosting
No. 102 – Raisin Marshmallow Frosting
No. 103 – Sea Foam Frosting
No. 104 – Cinnamon Topping
No. 105 – Coconut Topping
No. 106 – Toasted Nut Topping
SECTION
V – BREAKFAST CERALS
Cereal Cookery
Table
for Cooking Cereals
Directions for Cooking Cereals
Cooked Cereals
SECTION
VI – DESSERTS
No. 107 – Apple Brown Betty
No. 107A – Apple Crisp
No. 108 – Baked Custard
No. 109 – Banana Pudding
No. 110 – Fruit Pudding
No. 111 – Bread Pudding
No. 112 – Cornstarch Pudding
No. 113 – Cottage Pudding
No. 114 – Chocolate Cottage Pudding
No. 115 – Fruit Roll
No. 116 – Indian Pudding
No. 117 – Pineapple Rice Cream
No. 118 – Prune Pudding
No. 119 – Prune Whip
No. 120 – Apricot Whip
No. 121 – Rice Pudding
No. 122 – Tapioca Pudding
No. 123 – Coffee Jelly
No. 124 – Chocolate Sponge
No. 125 – Gelatin Bread Pudding
No. 126 – Fruit Gelatin
No. 127 – Lemon Gelatin
No. 128 – Orange Gelatin
No. 129 – Pineapple Gelatin
No. 130 – Orange Charlotte
No. 131 – Pineapple Sponge
No. 132 – Vanilla Ice Cream
No. 133 – Chocolate Ice Cream
No. 134 – Coffee Ice Cream
No. 135 – Fruit ice Cream
No. 136 – Orange Ice
No. 137 – Lemon Ice
No. 138 – Raspberry Ice
SECTION
VII – EGGS
No. 139 – Boiled Eggs
No. 140 – Creamed Eggs
No. 141 – Devilled Eggs
No. 142 – Fried Eggs
No. 143 – Poached Eggs
No. 144 – Scrambled Eggs
No. 145 – Shirred Eggs
No. 146 – Plain Omelet
No. 147 – Cheese Omelet
No. 148 – Ham Omelet
No. 149 – Bacon Omelet
No. 150 – Spanish Omelet
SECTION
VIII – FISH
No. 151 – Creamed Codfish
No. 152 – Baked Creamed Codfish
No. 153 – Codfish Cakes
No. 154 – Baked Fresh Fish
No. 155 – Baked Fish with Stuffing
No. 156 – Fish Baked with Tomato Sauce
No. 157 – Fried Haddock Fillets
No. 158 – Baked Salmon Hash
No. 159 – Baked Mackerel
No. 160 – Salmon Cakes
No. 161 – Mackerel Cakes
No. 162 – Salmon Loaf
No. 163 – Scalloped Oysters
No. 164 – Baked Scalloped Oysters
No. 165 – Scalloped Salmon
No. 166 – Creamed Shrimp and Peas
No. 167 – Baked Tuna Fish and Noodles
No. 168 – Baked Salmon or Mackerel and Noodles
SECTION
IX – FRITTERS AND CROQUETTES
No. 169 – Banana Fritters
No. 170 – Banana Bran Fritters
No. 171 – Pineapple Fritters
No. 172 – Peach Fritters
No. 173 – Apple Fritters
No. 174 – Beef Fritters
No. 175 – Lamb, Ham, Veal, Chicken or Turkey
Fritters
No. 176 – Corn Fritters (Using Cream-Style Corn)
No. 177 – Corn Fritters (Using Kernel Corn)
No. 178 – Carrot Fritters
No. 179 – Corn and Ham Fritters
No. 180 – Ham Fritters
No. 181 – Oatmeal Fritters
No. 182 – Vegetable Fritters
No. 183 – Beef Croquettes
No. 184 – Lamb or Veal Croquettes
No. 185 – Beef, Lamb or Veal Croquette Loaf
No. 186 – Chicken or Turkey Croquettes
No. 187 – Baked Chicken or Turkey Croquette Loaf
No. 188 – Ham Croquettes
No. 189 – Meat Croquettes
No. 190 – Potato Croquettes
No. 191 – Potato and Onion Croquettes
No. 192 – Potato and Green Pepper Croquettes
No. 193 – Tomato, Cheese and Rice Croquettes
No. 194 – Cheese and Rice Croquettes
SECTION
X - FRUIT
No. 195 – Applesauce
No. 196 – Baked Apples
No. 197 – Baked Peaches or Pears
No. 198 – Stewed Apples
No. 199 – Cranberry Sauce
No. 200 – Cranberry Jelly
No. 201 – Cranberry Apple Relish
No. 202 – Cranberry Orange Relish
No. 203 – Stewed Dried Apricots
No. 204 – Stewed Dried Peaches
No. 205 – Stewed Prunes
SECTION
XI – MACARONI, SPAGHETTI, NOODLES AND RICE
No. 206 – Boiled Macaroni
No. 207 – Macaroni Au Gratin
No. 208 – Macaroni Au Gratin with Corn and Bacon
No. 209 – Macaroni Au Gratin with Meat
No. 210 – Macaroni Au Gratin with Pimientos
No. 211 – Baked Macaroni and Cheese
No. 212 – Macaroni Republic
No. 213 – Macaroni with Tomatoes and Cheese
No. 214 – Spaghetti with Tomato Cheese Sauce
No. 215 – Spaghetti with Tomato Sauce and Meat Balls
No. 216 – Noodles with Buttered Crumbs
No. 217 – Fried Noodles
No. 218 – Scalloped Noodles with Cheese, Tomatoes
and Bacon
No. 219 – Boiled Rice
No. 220 – Baked Rice and Cheese
No. 221 – Spanish Rice
SECTION
XII - MEAT
No. 222 – Roast Meat
No. 223 – Roast Meat with Dressing
No. 224 – Roast Beef with Yorkshire Pudding
No. 225 – Yorkshire Pudding
No. 226 – Spiced Lamb Roast
No. 227 – Baked (Roast) Ham
No. 228 – Baked Ham with Barbecue or Tomato Sauce
No. 229 – Simmered Ham
No. 230 – Baked Ham Slices
No. 231 – Fried Ham Slices
No. 232 – Griddle Broiled Ham Slices
No. 233 – Smothered Ham Slices
No. 234 – Ham Slices with Scalloped Potatoes
No. 235 – Scalloped Ham and Corn
No. 236 – Braised Meat (Beef, Lamb or Veal)
No. 237 – Meat A La Mode
No. 238 – Braised Meat and Vegetables
No. 239 – Spiced Pot-Roast
No. 240 – Sour Pot-Roast
No. 241 – Yankee Pot-Roast
No. 242 – Braised Spareribs
No. 243 – Braised Spareribs with Barbeque Sauce or
Sauerkraut
No. 244 – Braised Steaks, Chops and Cutlets
No. 245 – Braised Steaks, Chops or Cutlets with
Barbeque or Tomato Sauce
No. 246 – Country Style Steaks, Chops and Cutlets
No. 247 – Beef Steaks Smothered with Onions
No. 248 – Swiss and Spanish Beef Steaks
No. 249 – Birds (Beef, Pork or Veal)
No. 250 – Breaded Steaks, Chops and Cutlets
No. 251 – Breaded Steaks, Chops and Cutlets with
Barbeque or Tomato Sauce
No. 252 – Griddle-Broiled Steaks and Chops
No. 253 – Fried Steaks, Chops and Cutlets
No. 254 – Pork Chops with Stuffing
No. 255 – Fried Bacon
No. 256 – Griddle Broiled Bacon
No. 257 – Oven Cooked Bacon
No. 258 – Simmered Bacon
No. 259 – Simmered Bacon or Ham Hocks with
Vegetables
No. 260 – Simmered Meat (Beef, Corned Beef, Pork
Hocks, Ham Shanks)
No. 261 – Simmered Meat with Horseradish Sauce or
Sauerkraut
No. 262 – Simmered Meat and Vegetables
No. 263 – Simmered Corned Beef
No. 264 – Corned Beef and Cabbage
No. 265 – Corned Beef with Horseradish Sauce
No. 266 – New England Dinner (Corned Beef or Ham)
No. 267 – Simmered Pork Hocks or Spareribs
No. 268 – Simmered Pork Hocks or Spareribs with
Horseradish Sauce or Sauerkraut
No. 269 – Simmered Pork Hocks or Spareribs and
Vegetables
No. 270 – Baked Meatburgers (Beef, Lamb or Veal)
No. 271 – Braised Meatburgers
No. 272 – Griddle-Broiled Meatburgers
No. 273 – Meatburgers with Barbeque or Tomato Sauce
No. 274 – Meat Cheeseburgers (Beef or Lamb)
No. 275 – Salisbury Steak (Beef or Lamb)
No. 276 – Cabbage Rolls
No. 277 – Meat Patties with Barbeque or Tomato Sauce
No. 278 – Griddle-Broiled Meat Patties (Beef, Lamb
or sausage: Ham and Pork with Other meat)
No. 279 – Griddle-Broiled Meat Patties with Barbeque
Sauce or Catsup
No. 280 – Baked Meat Patties
No. 281 – Braised Meat Patties (Beef, Lamb, Pork,
Sausage, Ham or Veal)
No. 282 – Braised Meat Balls (Beef Lamb or Veal)
No. 283 – Braised Meat Balls with Tomato Sauce or
Brown Gravy
No. 284 – Combination Meat Balls (Any combination of
Beef, Lamb, Pork or Veal)
No. 285 – Meat Balls with Spaghetti
No. 286 – Meat Balls with Rice
No. 287 – Swedish Meat Balls
No. 288 – Meat Loaf (Beef or Lamb)
No. 289 – Meat and Pork Loaf
No. 290 – Meat and Ham Loaf
No. 291 – Veal and Pork Loaf
No. 292 – Meat Loaf with Barbeque or Tomato Sauce,
Tomato, or Spiced Tomato Gravy
No. 293 – Quick Pork Loaf
No. 294 – Meat Croquette Loaf (Beef, Lamb, Veal,
Corned Beef, Pork or Smoked ham)
No. 295 – Meat Tamale Loaf (Beef, Lamb, Pork, Veal
or Ham)
No. 296 – Ham and Lima Bean Scallop
No. 297 – Scalloped Ham and Apples
No. 298 – Scalloped Ham, Apples and Sweet Potatoes
No. 299 – Creamed Meat (Beef, Lamb, Veal or Ham)
No. 300 – Diced Meat in Gravy
No. 301 – Meat A La King
No. 302 – Ham and Cornbread Shortcake
No. 303 – Creamed Dried Beef
No. 304 – Meat Curry (Beef, Lamb, Pork or Ham)
No. 305 – Stew (Beef, Lamb, Pork, Veal or Smoked
Ham)
No. 306 – Irish Stew (Beef, Lamb or Veal)
No. 307 – Meat Pie with Biscuit, Potato or Pie Crust
No. 308 – Ragout (Beef, Lamb or Veal)
No. 309 – Stew with Barley, Rice, Cheese, Dumplings
or Noodles
No. 310 – Spanish Stew
No. 311 – Turkish Stew
No. 312 – Spiced Stew
No. 313 – Stew El Rancho
No. 314 – Dumplings
No. 315 – Fricassee (Beef, Lamb, Pork or Veal)
No. 316 – Goulash (Beef, Lamb or Veal)
No.317 – Goulash and Rice
No. 318 – Chop Suey (Beef, Lamb, Pork, Veal or
Smoked Ham)
No. 319 – Chow Mein
No. 320 – Meat and Biscuit Rolls (Beef, Lamb, Pork,
Veal or Smoked Ham)
No. 321 – Chili Con Carne (Beef, Lamb, Pork or Veal)
No. 322 – Baked Meat Hash (Beef, Corned Beef, Lamb,
Pork, Veal or Ham)
No. 323 – Meat Hash with Sauce (All except Ham)
No. 324 – Meat hash and Eggs
No. 325 – Soft Meat Hash (Beef, Corned Beef, Lamb,
Pork, Veal or Ham)
No. 326 – Stuffed Peppers (Beef, Lamb, Pork, Veal or
Ham)
No. 327 – Jellied Meat and Cheese (Ham, Lamb, Pork
or Veal)
No. 328 – Fried Sausage
No. 329 – Griddle-Broiled Sausage
No. 330 – Oven-Cooked Sausage
No. 331 – Pork Sausage in Acorn Squash
No. 332 – Ham and Meat in Acorn Squash
No. 333 – Pork Sausage Links (Pigs) in Blankets
No. 334 – Frankfurters in Blankets
No. 335 – Vienna Sausage in Blankets
No. 336 – Pork Sausage Links and Sauerkraut Pie
No. 337 – Pig Ends with Sauerkraut and Dumplings
No. 338 – Breaded Brains
No. 339 – Brains and Scrambled Eggs
No. 340 – Stuffed and Braised Heart
No. 341 – Stuffed Hearts with Barbeque or Tomato
Sauce
No. 342 – Country Style Heart (Pork or Veal)
No. 343 – Braised Kidneys
No. 344 – Kidney and Beef Pie
No. 345 – Braised Liver (Beef, Lamb, Pork or Veal)
No. 346 – Fried Liver (Beef, Lamb or Pork)
No. 347 – Fried Liver with Bacon
No. 348 – Fried Liver and Onions
No. 349 – Liver Fried in Deep Fat
No. 350 – Griddle-Broiled Liver (Lamb or Veal)
No. 351 – Liver Chop Suey
No. 352 – Liver Chow Mein
No. 353 – Liver and Pork Dumplings and Sauerkraut
No. 354 – Liver and Pork Loaf
No. 355 – Liver and Pork Loaf with Tomato Sauce
No. 356 – Creamed Sweetbreads
No. 357 – Creamed Sweetbreads and Luncheon Meat
No. 358 – Simmered Tongue (Beef, Fresh or Smoked)
No. 359 – Tongue A La Maryland
No. 360 – Sliced Cold Tongue
No. 361 – Tongue with Horseradish Sauce
No. 362 – Roast Chicken
No. 363 – Roast Duck
No. 364 – Roast Turkey
No. 365 – Poultry Dressing
No. 366 – Cornbread Dressing
No. 367 – Nut dressing
No. 368 – Mushroom Dressing
No. 369 – Oyster Dressing
No. 370 – Baked Chicken and Noodles
No. 371 – Braised Chicken or Turkey
No. 372 – Braised Chicken or Turkey with Dressing
No. 373 – Braised Chicken or Turkey with Vegetables
No. 374 – Simmered Chicken
No. 375 – Simmered Chicken with Vegetables
No. 376 – Fried Chicken (Maryland Style)
No. 377 – Country Style Chicken (Southern Fried)
No. 378 – Oven Fried Chicken
No. 379 – Chicken Fried in Deep Fat
No. 380 – Chicken Fricassee
No. 381 – Creamed Chicken or Turkey
No. 382 – Chicken or Turkey A La King
No. 383 – Creamed Chicken or Turkey with Ham
No. 384 – Creamed Chicken with Eggs
No. 385 – Chicken Stew
No. 386 – Chicken Pie with Biscuits or Biscuit Crust
No. 387 – Chicken Pie with Mashed Potato Crust
No. 388 – Chicken Pie with pie Crust
No. 389 – Chicken Stew with Barley or Rice
No. 390 – Chicken Stew with Dumplings or Noodles
No.391 – Chicken or Turkey Tamales
No. 392 – Chicken or Turkey and Veal Tamales
SECTION
XIII - PIES
No. 393 – Pie Crust (Two Crust)
No. 394 – Pie Crust (One-Crust Pie)
No. 395 – Cobblers
No. 396 – Turnovers
No. 397 – Cream Pie Filling
No. 398 – Banana Cream Pie Filling
No. 399 – Chocolate Cream Pie Filling
No. 400 – Lemon Pie Filling
No. 401 – Pineapple Cream Pie Filling
No. 402 – Custard Pie Filling
No. 403 – Pumpkin Pie Filling
No. 404 – Fresh Apple Pie Filling
No. 405 – Apple Pie Filling
No. 406 – Apricot Pie Filling
No. 407 – Cherry Pie Filling
No. 408 – Peach Pie Filling
No. 409 – Pineapple Pie Filling
No. 410 – Raisin Pie Filling
No. 411 – Rhubarb Pie Filling
No. 412 – Mincemeat Pie Filling
No. 413 – Carrot Pie Filling
No. 414 – Dried Apple Pie Filling
No. 415 – Dried Apricot Pie Filling
No. 416 – Dried Peach Pie Filling
No. 417 – Meringue
SECTION
XIV – SALADS
No. 418 – String Bean, Beet and Pea Salad
No. 419 – Beet and Horseradish Relish
No. 420 – Cabbage, Apple and Pineapple Salad
No. 421 – Cabbage, Apple and Raisin Salad
No. 422 – Cabbage and Chipped Beef Salad
No. 423 – Cabbage and Green Pepper Salad
No. 424 – Club Salad
No. 425 – Cucumber and Onion Salad
No. 426 – Cucumber and Onion Salad with Other
Vegetables
No. 427 – Old Fashioned Cole Slaw
No. 428 – Cole Slaw with Bacon
No. 429 – Crispy Garden Salad
No. 430 – Green Salad
No. 431 – Lettuce or Mixed Green Salad
No. 432 – Lettuce and Tomato Salad
No. 433 – Picalilli Relish
No. 434 – Potato Salad No. I
No. 435 – Potato Salad No. II
No. 436 – Hot Potato Salad
No. 437 – Jellied Tomato Salad
No. 438 – Tomato Aspic
No. 439 – Chopped Raw Vegetable Slaw
No. 440 – Cooked Vegetable Salad
No. 441 – Jellied Vegetable and Egg Salad
No. 442 – Fruit Salad
No. 443 – Fruit and Garden Green Salad
No. 444 – Grapefruit, Apple and Banana Salad
No. 445 – Orange, Apple and Celery Salad
No. 446 – Orange Perfection Salad
No. 447 – Pineapple and Cheese Salad
No. 448 – Jellied Spiced Red Cherries
No. 449 – Waldorf Salad
No. 450 – Macaroni Salad
No. 451 – Chicken or Turkey Salad
No. 452 – Meat Salad
No. 453 – Salmon and Celery Salad
No. 454 – Salmon or Tuna Fish Salad
No. 455 – Shrimp and Celery Salad
No. 456 – Shrimp and Macaroni or Spaghetti Salad
No. 457 – Spring Tuna Fish Salad
No. 458 – Tuna Fish and Celery Salad
No. 459 – Cooked Salad Dressing
No. 460 – Cole Slaw Dressing
No. 461 – Peanut Butter Dressing
No. 462 – Savoury Dressing
No. 463 – Mayonnaise
No. 464 – Cream Dressing
No 465 – Ham Dressing
No. 466 – Marmalade Dressing
No. 467 – Mustard Cream Dressing
No. 468 – Pickle Mayonnaise
No. 469 – Thousand Island Dressing
No. 470 – Russian Dressing
No. 471 – Special Mayonnaise
No. 472 – Horseradish Mayonnaise
No. 473 – Pineapple Mayonnaise
No. 474 – French Dressing No. I
No. 475 – Catsup Dressing
No. 476 – Cheese and Egg Dressing
No. 477 – Horseradish Dressing
No. 478 – Mustard French Dressing
No. 479 – Mixed Pickle Dressing
No. 480 – Roquefort Dressing
No. 481 – Vinaigrette Dressing
No. 482 – French Dressing No. 2 (Thick)
No. 483 – Special Green Salad Dressing
No. 484 – Sour Milk Dressing
SECTION
XV - SANDWICHES
Preparation of Sandwiches
Suggestions
for Making Sandwiches
Proportions
of Ingredients for Sandwich Fillings
Meat Cheese and Egg Fillings
Vegetable Fillings
Sweet Sandwich Fillings
SECTION
XVI - SAUCES
No. 485 – Apricot Sauce
No. 486 – Cherry Sauce
No. 487 – Chocolate Sauce
No. 488 – Hard Sauce
No 489 – Lemon Sauce
No. 490 – Nutmeg Sauce
No. 491 – Drawn Butter Sauce
No. 492 – Egg Sauce
No. 493 – Parsley Sauce
No. 494 – Lemon Butter Sauce
No. 495 – Savory Butter Sauce
No. 496 – Cheese Sauce
No. 497 – White Sauce
No. 498 – Hollandaise Sauce
No. 499 – Mustard Sauce
No. 500 – Barbeque Sauce
No. 501 – Creole or Spanish Sauce
No. 502 – Creole Sauce with Pimientos
No. 503 – Creole Sauce with Bacon or Salt Pork
No. 504 – Creole Sauce with Celery
No. 505 – Horseradish Sauce
No. 506 – Mint Sauce
No. 507 – Raisin Sauce
No. 508 – Tomato Sauce
No. 509 – Salmon Sauce
No. 510 – Tartar Sauce
No. 511 – Brown Gravy
No. 512 – Tomato Gravy
No. 513 – Spiced tomato Gravy
No. 514 – Brown Onion Gravy
No. 515 – Giblet Gravy
No. 516 – Cream Gravy
No. 517 – Cream Onion Gravy
No. 518 – Natural Pan Gravy
SECTION
XVII - SOUPS
No. 519 – Meat Stock
No. 520 – Ham Stock
No. 521 – Chicken or Turkey Stock
No. 522 – Beef Soup with Barley, Macaroni, Noodles,
Rice or Spaghetti
No. 523 – Vegetable Beef Soup
No. 524 – Meatless Vegetable Soup
No. 525 – Consomme
No. 526 – Scotch Broth
No. 527 – Creole Soup
No 528 – Minestrone Soup
No. 529 – Old Fashioned Potato Soup
No. 530 – Army Bean Soup
No. 531 – Lima Bean or Navy Bean Soup
No. 532 – Lentil or Split Pea Soup
No. 533 – Celery and Green Pea Soup
No. 534 – Cream of Asparagus Soup
No. 535 – Cream of Celery Soup
No. 536 – Cream of Corn Soup
No. 537 – Cream of Green Pea Soup
No. 538 – Cream of Green Split Pea Soup
No. 539 – Cream of Onion Soup
No. 540 – Cream of Tomato Soup
No. 541 – Vegetable Cream Soup
No. 542 – Bean Chowder
No. 543 – Corn Chowder with Eggs
No. 544 – Corn and Tomato Chowder
No. 545 – Clam Chowder (Boston Style)
No. 546 – Fish Chowder
No. 547 – Oyster Stew
SECTION
XVIII – VEGETABLES
Fresh Vegetables
Frozen Vegetables
No. 548 – Scalloped Asparagus
No. 549 – Asparagus and Cheese
No. 550 – Asparagus and Bacon with Cheese Sauce
No. 551 – Baked Beans and Tomatoes
No. 552 – Boston Baked Beans
No. 553 – Baked Beans and Ham
No. 554 – Baked Beans (Canned) and Bacon
No. 555 – Spanish Style Kidney Beans
No. 556 – Kidney Beans and Chili
No. 557 – Simmered Beans (Lima, Kidney or Navy)
No. 558 – Cheese Bean Roast
No. 559 – Baked Lima Beans
No. 560 – Creole lima Beans
No. 561 – Lima Beans and Bacon
No. 562 – Green Beans and Bacon
No. 563 – Green Beans and Tomatoes
No. 564 – Savory Green Beans
No. 565 – Creamed Beans and Celery
No. 566 – Lyonnaise Wax Beans
No. 567 – Diced Beets and Bacon
No. 568 – Harvard Beets
No. 569 – Hot Spiced Beets
No. 570 – Cold Spiced Beets
No. 571 – Broccoli Au Gratin
No. 572 – Broccoli with Hollandaise Sauce
No. 573 – Carrots A La King
No. 574 – Cabbage and Bacon
No. 575 – Hot Cabbage Slaw
No. 576 – Glazed Carrots
No. 577 – Lyonnaise Carrots
No. 578 – Sweet and Sour Carrots
No. 579 – Cauliflower Au Gratin
No. 580 – Creamed Cauliflower
No. 581 – Cauliflower with Brown Crumbs
No. 582 – Cauliflower with Hollandaise Sauce
No. 583 – Braised Celery
No. 584 – Creamed Celery
No. 585 – Corn and Kidney Beans
No. 586 – Corn A La Southern
No. 587 – Corn Pilaff
No. 588 – Corn Souffle
No. 589 – Corn and Cheese Souffle
No. 590 – Scalloped Corn
No. 591 – Sauteed Corn
No. 592 – Succotash
No. 593 – Fried Eggplant
No. 594 – Scalloped Egg plant
No. 595 – Scalloped Eggplant and Tomatoes
No. 596 – Greens and Eggs Au Gratin
No. 597 – Simmered Greens and Bacon
No. 598 – Fried Hominy
No. 599 – Hominy (Canned)
No. 600 – Wilted Lettuce
No. 601 – Onions Au Gratin
No. 602 – Fried Onions
No. 603 – French Fried Onions
No. 604 – Glazed Onions
No. 605 – Onions and Tomatoes
No. 606 – Savory Onions
No. 607 – Scalloped Onions
No. 608 – Fried Parsnips
No. 609 – Savory Creamed Parsnips
No. 610 – Baked Peas
No. 611 – Creamed Peas
No. 612 – Hopping John
No. 613 – Potatoes Au
No. 614 – Potatoes Au Gratin with Curry
No. 615 – Potatoes Baked in Milk
No. 616 – Baked Potatoes
No. 617 – French Baked Potatoes
No. 618 – Hashed Brown Potatoes
No. 619 – Franconia Potatoes
No. 620 – French Fried Potatoes
No. 621 – Lyonnaise Potatoes
No. 622 – Potatoes in Jackets
No. 623 – Parsley Potatoes
No. 624 – Mashed Potatoes
No. 625 – Potatoes O’Brien
No. 626 – Potato Puff
No. 627 – Scalloped Potatoes
No. 628 – Baked Sweet Potatoes
No. 629 – Baked Sweet Potatoes and Apples
No. 630 – Baked Sweet Potatoes with Apples and
Marshmallows
No. 631 – Baked Sweet Potatoes and Pineapple
No. 632 – Brown Sweet Potatoes
No. 633 – Glazed Sweet Potatoes
No. 634 – Mashed Sweet Potatoes
No. 635 – Baked Pumpkin
No. 636 – Hot Sauerkraut
No. 637 – Baked Hubbard Squash
No. 638 – Baked Hubbard Squash and Molasses
No. 639 – Creole Summer Squash
No. 640 – Fried Summer Squish
No. 641 – Mashed Hubbard Squash
No. 642 – Baked Tomatoes
No. 643 – Baked, Stuffed Tomatoes
No. 644 – Grilled Tomatoes
No. 645 – Scalloped Tomatoes
No. 646 – Stewed Tomatoes
No. 647 – Stewed Tomatoes and Onions
No. 648 – Stewed Tomatoes and Celery
No. 649 – Stewed Tomatoes and Corn
No. 650 – Boiled Turnips and Salt Pork
No. 651 – Mashed Turnips
No. 652 – Buttered Mixed Vegetables
No. 653 – Creamed Vegetables
No. 654 – Vegetable Pie
No. 655 – Vegetable Stew
SECTION
XIX - MISCELLANEOUS
Uses for Stale Bread
Toast
Melba Toast
Oven Toast
Milk Toast
Cinnamon Toast
Crutons
Bread Crumbs
Appetizers
Dehydrated Foods
War Department Technical Manual TM 10-406
Powdered Eggs
Powdered Milk
No. 656 – Mock Maple Sirup
No. 657 – Plain Sirup
No. 658 – Maple Sirup
INDEX
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