Mispillion (AO 105) - Naval Cruise Book

Page 62 text:

Ibn -vm lllB From our bakeshop come some of the finest breads, cakes, and pasteries that have been discovered by the culinary connoisseurs. ln addition to baking the daily supply of fresh bread, our bakers turn out cornbread, hot rolls, biscuits, break fast rolls, cookies, cakes, and pies-just ilke mother used to try to make! Their powers are not limited -they can produce fine rye bread, tasty French bread ,and a special orange pie that is out of this world . Our bakers take pleasure in making each meal a pleasureful treat uni l I Sutphin and Sheene mix the mud that makes the cake shown in the picture at the top ofthe page P -F 'W i 1 1 l c r

Page 61 text:

Above: Decker, Amos, and Benoit. Below: Roberts, Ybarra, and Stober. RN I, x W Q 1 X sesjf-z.-,Zi V ' -' , Nu-9 - Nw cc 4949, uw i N .s Napolean said the army travels on its stomachs. In the Navy things are different-we ride in ships! However, when it comes time for chow-down all hands walk, run, or travel on their stomachs back to the mess halll to get their ration of whatever treat the cooks have coniured for the bill-o-fare. Naval commissarymen are trained to cook food and prepare food so that it looks and tastes well and has high food value. All menus are dietetically put together containing three to five course meals with as little repetition as possible and still conform to a strict budget. Working in two 24-hour shifts, our cooks keep the 294 men in the crew well-fed from a spotlessly clean galley.

Page 63 text:

,yd ,Q-V-'I ,y V.. 2 kaiwfl , .3 5 c W iff J V zs4iy.s.' I .eww fx 5 lg f , 5 fr 2:45 1 1 F-J . it gt ti l g 4 ,. 2 Q- 3 i gd i Nw In charge of our fresh and frozen foods are Rychlec cmd Wenger. Rychlec, our butcher, keeps the ship's supply of frozen foods and meats in a giant refrigerator where it is kept frozen under modern sanitary conditions until ready for use in the galley. He also prepares our cuts of meat so that we may get the mastest of the bestest . Wenger keeps all of our eggs, fresh fruits, and garden vegetables in another huge room where the temperature is such that they remain, not frozen, but in a sustained state of freshness. Cleanliness and sanitation are key words with these men who handle our chow, and therefore the reefer and the butchershop are kept shining and immaculate at all times.