Wash thoroughly; place in copper in cold water and boil for thirty-five minutes. Boil as above 80 pounds of potatoes, take them out of the water, mash them in a pan, adding 1 pound of butter, and salt to the taste.
Boil 1 quart of milk and 1 quart of water together and stir into the potatoes. Cut two barrels of cabbage into quarters, wash thoroughly and put into cold water in the copper and boil for one hour.
Season well with pepper and salt. Wash 2 barrels of spinach thoroughly in water three times. Place in cold water in the copper, cook for forty-five minutes, then drain off water and season with butter, salt, and pepper. Put about ears of corn into boiling water in the copper, well salted. Cook for thirty minutes.
Pour the contents of thirty l-pound tins of corn into a pot or copper. Pepper and salt to taste and cook for twenty minutes. Strain off the juice from thirty tins of pease; place them in cold water, in a pot or copper; season well with butter, salt, and pepper, and cook for twenty minutes. The juice should not be used.
Break 50 pounds of macaroni into the copper and allow it to boil for thirty minutes. Strain off and place. Place dripping in pans on the fire and when it is smoking hot, drop in the batter by large spoonfuls and fry, turning as soon as one side is brown. After frying bake in oven for ten minutes. Peel and slice 30 pounds of boiled potatoes, to which add 6 pounds of onions and 2 bunches of parsley, chopped up fine, mix all together with pepper and salt. Stir in 2 quarts of vinegar and 1 pint of oil and allow the salad to stand for an hour before serving.
Cut 40 pounds of corned beef into small cubes. Chop up fine 5 pounds of onions and 5 pounds of pickles; add pepper and salt to taste. Stir in 1 quart of oil and 3 tablespoonfuls of mustard, then add 2 quarts of vinegar and mix all the ingredients together. Season with pepper and salt, add 1 gallon of boiling water and allow it to boil for twenty minutes. Then put the whole through a colander, pouring the juice in a pot on the fire, stir in flour thickening while boiling, and let simmer for ten minutes.
Into pots of boiling water to which 1 pound of butter and 2 pounds of sugar have been added stir 40 pounds of oatmeal and boil two hours, stirring occasionally. Soak 12 pounds of dried apples over night in cold water. Drain off and place in a pot on the fire, covering them with cold water. Simmer for ten minutes and serve. Place 15 pounds of apples in a pot with sufficient water to cover them and cook on a slow fire till tender.
Mix thoroughly and force through a colander until a smooth sauce is obtained. Soak 12 pounds of dried peaches over night in cold water. Add 5 pounds of sugar and 1 teaspoonful of salt and simmer for ten minutes.
Place 16 pounds of prunes in cold water in a pot on the galley. Add 2 lemons sliced, and allow it to boil for twenty minutes. Then add 4 pounds of sugar and simmer for twenty minutes longer. Soak 25 pounds of stale bread in cold water and drain. Add 8 pounds of raisins which have been thoroughly washed, 6 cans of condensed milk or 10 quarts of fresh milk in which two tablespoonfuls of salt have been dissolved; mix all together; place in greased pans; dredge the top of the pudding with cinnamon, and bake until brown.
Wash 30 pounds of rice and place in pots of cold water on the galley, letting it boil for thirty minutes. In six cans of condensed milk or 10 quarts of fresh milk dissolve 6 pounds of sugar and 2 tablespoonfuls of salt. When the rice is soft, add the. Place the pudding in greased pans, grate nutmeg over them, and bake in oven until brown.
Core the apples and place them in pans in the oven until soft. Dissolve 5 pounds of sugar in 3 quarts of boiling water, add 1 teaspoonful of cinnamon and 1 teaspoonful of salt, and allow it to boil for ten minutes.
When the apples are cooked pour this sirup over them. Soak 25 pounds of stale bread in cold water and drain dry. Add 25 pounds of sifted flour, 5 pounds of suet chopped fine, 3 pounds of raisins, 5 pounds of sugar, 4 pounds of currants, 2 pounds of prunes, 3 tablespoonfuls of salt, 1 teaspoonful of ground cloves, 1 tablespoonful of ground cinnamon, and 1 wineglassful of vinegar, and mix all thoroughly with cold water.
Turn the bags inside out, drop them into boiling water, render out slightly, and drop into dry flour, dredging them thoroughly. Turn the bags flour side in and fill them with the pudding.
If there is sufficient time, the pudding will be improved by boiling three or four hours. Pare and core apples and place one on each square of the dough. Fill the center of the apples with sugar, roll them up in the dough and bake them in a greased pan in a hot oven for thirty minutes, or until the apples become soft. Into 1 gallon of boiling water place three lemons sliced, 4 pounds of sugar, and 1 teaspoonful of salt, and boil for ten minutes.
Add thickening made of cornstarch or flour mixed with cold water, stirring it into the sauce slowly. Then allow the sauce to simmer for ten minutes. Prepare 30 pounds of fresh fruit, paring and coring the apples and pears, and paring and removing the stones from peaches, and slice them up.
Line the pie plates with the crust prepared as hereinbefore described under "Apple dumplings. Sift 50 pounds of flour into a large kneading pan and add about 2 pounds of hot dripping. Break ten cakes of yeast into small pieces and put into lukewarm water and stir until dissolved.
Dust the dough with a thin coating of flour to prevent its crusting. Cover the pan with a cloth and stand in a warm place from four to six hours, then knead out well and make into loaves. Put in well-greased pans and bake in moderate oven for forty-five minutes.
Naval History and Heritage Command. Print Friendly. The Sextant. Social Media. Toggle left navigation Nav. Toggle navigation Menu. Toggle navigation. Navy Installations Historic Former U. Navy Women in the U. Navy Hispanic Americans in the U. Navy Contributions of Native Americans to the U. The Navy Department Library. Thanksgiving '22 Nov.
I part I Building the Navy's Bases, vol. Army pounder Howitzer No. Monitor and the C. From the Start": The U. Admiral William B. Caperton of the Influenza on Armored Cruiser No.
The Influenza Epidemic of by Carla R. Truman to Secretary of the Navy James V. Navy, —Present U. Recollections of Ensign Leonard W. Rickover's Promotion to Admiral [H. Pamphlet No. Alabama by U.
Landing Boats Are Important! Chapter II. Know Your Boat! Chapter IV. Know Your Job! Chapter V. Keep It Running! Chapter VI. Hit That Beach! Chapter XI. Information, Please! Colorado BB Diary U. Searaven S. Food , Mess , Recipe , Cooking. Related Content.
Document Type. Navy Communities. File Formats. Location of Archival Materials. Author Name. Place of Event. Recipient Name. General Mess Manual and Cook Book. Navy Summer ceremonial uniform without sword S2 - Commissioned Officer. Less formal summer ceremonial uniform S3 - Commissioned Officer. Winter ceremonial uniform with sword W1 - Commissioned Officer. Winter ceremonial uniform without sword W2 - Commissioned Officer.
Less formal winter ceremonial uniform W3 - Commissioned Officer. Summer mess dress S4 - Commissioned Officer. Winter mess dress W4 - Commissioned Officer. Summer mess undress S5 - Commissioned Officer. Please contact your NOSC for guidance. Confirm NOSC address and location. Notes: Some are on military bases and some are not. Different entry requirements exist for a NOSC located on a military base. Bring a copy of your orders with you to your first DWE.
Please contact your NOSC if you do not have orders. Confirm the date and location of your next DWE. It may not be at the NOSC!
Make contact with your NOSC! Uniformed Services. You can schedule an appointment through the website above. Before you go, make sure to bring. For more information, go to: www. Uniforms Donning the Navy uniform is one of the most exciting and humbling parts of being a part of the U. The Navy has many types of uniforms which vary by season and occasion. For more. Proper wear and care of your uniform is an important part of being an officer.
Correct display of rank insignia and other devices is critical to good order and discipline. They are familiar with uniform regulations, as well as optional and required components. Every time you wear your 9. You will probably wear khakis, NWUs or will be authorized civilian business attire. The Navy uniform shop will take care of the proper placement of your name and rank insignia on your NWUs. In the event that you wear SK, cover and collar insignia placement are shown below.
On your short-sleeved khaki shirt, center the insignia one inch from the front and lower edges of the collar and position the vertical axis of the insignia along an imaginary line bisecting the angle of the collar point. If you are a Line Officer, you will wear your rank insignia on both collars. If you are a Staff Corps Officer, you will wear one rank insignia collar device and one insignia indicating staff corps or line.
Staff corps officers and warrant officers wear their rank on their right collar point and their insignia on their left collar point as shown below. The vertical axis of the insignia is aligned with the bisecting line of the collar point on open collar shirts. This training could be completed from your home computer requires CAC Reader prior to attending your first DWE, but this is not required.
It has a public and private side need CAC to access the private side that can answer many of the questions you may have as you progress in your Navy Reserve career. It is designed to streamline and standardize processes in an electronic interactive map format, eliminating the need to update paper-based processes or procedure binders.
ProcessQuik Process Areas Over processes and supporting materials are available in the areas of: Assignments. The ProcessQuik site, located on the Navy Reserve CAC-enabled private website, is designed to provide Reserve Sailors with convenient access to your roles and responsibilities, and associated instructions,.
NSIPS is available world-wide, both ashore and afloat. You are ultimately responsible for your ESR. By their signature, caregivers. The importance of this document cannot be overstated.
The information included on this form will determine A named beneficiary will not be changed automatically. This is another document you must validate regularly to ensure it is correct! A Last Will and Testament or other legal document will not change any beneficiary listed. To lower the amount of coverage, form SGLV can be obtained from your administrative department to initiate this change. This is not life insurance.
It is disability compensation for serious injury and loss of limbs. MyPay is accessible with or without a CAC. The characters of your selection will automatically appear masked in the edit field. Year 8 vs CowbridgeCompPE thanks for having us and congratulations on the win! The results are superb. Best of luck for the forth coming season. Pupils will receive the results at the end of lesson 3. Results will be delivered to you in your lesson.
SusanFalcon11 Yes it does. There is a mock pocket one side and a real pocket on the other. School agree a real necessity in a skirt. Stanwell helped to support Wales air ambulance who landed on the school field today.
Please find below the link to a vacancy for a Learning Support Assistant being advertised in Stanwell. Uniform Navy pleated skirt with school logo or navy pin stripe trousers of approved design and material. Blazers Navy or Black with school badge.
0コメント