二戰，民國33年，美國海軍烹飪手冊，海軍補給與主計署，第 7 號出版物，[1944 年修訂]

二戰，民國33年，美國海軍烹飪手冊，海軍補給與主計署，第 7 號出版物，[1944 年修訂]

The COOK BOOK OF THE United States Navy | Black Water Museum Collection

BUREAU OF SUPPLIES AND ACCOUNTS, NAVSANDA PUBLICATION No.7, [REVISED 1944], UNITED STATES GOVERNMENT PRINTING OFFICE WASHINGTON: 1944

二戰，民國33年，美國海軍烹飪手冊，海軍補給與主計署，第 7 號出版物，[1944 年修訂]

The COOK BOOK OF THE United States Navy | Black Water Museum Collection BUREAU OF SUPPLIES AND ACCOUNTS, NAVSANDA PUBLICATION No.7, [REVISED 1944], UNITED STATES GOVERNMENT PRINTING OFFICE WASHINGTON: 1944

FOREWORD

Navy Department, Bureau of Supplies and Accounts, Washington, D. C., 1 July 1945.

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 commissary personnel of the Navy, and all 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. In an attempt to assist with some of the feeding problems of the forces afloat and at advance bases, more recipes for dry provisions have been added in this edition.

W. J. CARTER, Chief of the Bureau of Supplies and Accounts