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
Chapters
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| Preface | 4:06 | Read by Larry Wilson | |
| Methods of Cooking | 9:53 | Read by Ruth Swartzbaugh | |
| The Preparation of Soup Stock; Soups | 15:22 | Read by Tera Brinegar | |
| How to Clear Stock; Chowders | 5:59 | Read by Tera Brinegar | |
| Fish Dishes | 8:18 | Read by Tera Brinegar | |
| Meats; Beef | 15:51 | Read by Tera Brinegar | |
| Veal; Mutton; Pork | 6:36 | Read by Tera Brinegar | |
| Various Meat Recipes; Poultry | 10:44 | Read by Anita Sloma-Martinez | |
| Method of Preparing and Cooking Vegetables; Potatoes | 7:54 | Read by Matthew Montrose | |
| Cabbage; Turnips; Carrots; Onions; etc. | 8:20 | Read by Matthew Montrose | |
| Thickening Agents and Sauces | 7:09 | Read by Matthew Montrose | |
| Desserts, Puddings, Pastries | 6:13 | Read by ClueChaser | |
| Miscellaneous Recipes | 12:23 | Read by Will Lemon | |
| Bread and Pastry, Part 1 | 11:53 | Read by BettyB | |
| Bread and Pastry, Part 2 | 13:49 | Read by BettyB | |
| Bread and Pastry, Part 3 | 7:18 | Read by BettyB |