Aug-Sep-Oct, Nov-Dec 1971-Jan 1972 - Navy League of Australia

A CLOSE LIAISON THE .NAVY DEPTANDPettit & SevittConstructions Pty. Ltd.443-224 — PHONE — 443-224Who are Proud to be Associated with the NAVY DEPT in their ConstructionWork at Nowra and Jervis Bay• For all Enquiries ... * CONTRACTORS TO THE K.A.NPETTIT & SEVITT CONSTRUCTIONSPTY. LTD.200 MONA VALE ROAD,ST. IVES, N.S.W.NEWCOOKERYMANUALfor theRoyalAustralianNavyA Satisfactory Connection the Navy Dept. and:ECHO DAIRIES PTY. LTD.NEWBRIDGE ROAD, MOOREBANKWho Are Proud To Be Associated Withthe Navy Department in the Supply of:MILK AND CREAM TO QUAKER'S HILLCONTRACTORS TO THE NAVYTelephone: 602-8168A PHILOSOPHY OFNUTRITIONS ANDATTRACTIVE FOODNaval catering and cookeryhave come a long way sinceweevils had to be knockedout of the biscuits and saltmeat was so hard that seamencould carve snuff-boxesand other objects from it.Just over a century ago. when Australiannaval defence was providedby ships of the Royal Navy, the cookson war vessels knew little or nothingabout cooking in the accepted term.Complaints were so intense thatthe Admiralty created a school ofcookery at Portsmouth in 1873. Australia'snaval school of cookery atWesternport in Victoria was estab-ABR3 -TIm R.A.N.'» naw cook try manual. Vo*um« II Is batnc praparad and will contain ovartpacial raclpa*.lished in 1924. not because R.A.N,cooks required to be trained to cookproperly but because the Royal AustralianNavy had become an independentnational force in 1913 andrequired its own cooks.Even so. the cookery practicesand recipes were substantiallythose of the Royal Navy.Now the Royal Australian Navy isto have its own cookery books, preparedto suit the tastes of the Australiansailor and the climates inwhich the R.A.N, operates.The first of these has f^een distributedthroughout the Fleet — theR.A.N. Cookery Manual, known officiallyas Australian Book of Reference5.Volume II will be a recipe book with1500 dishes in loose-leaf pages sothat new ones can be added fromtime to time.The circumstances in which Navymeals are prepared are unique.They are not paralleled even in themerchant marine, because Navypractices, catering and cookeryhave to be carried out in ships ofmany sizes, from small patrol boatsand submarines to large vessels likeaircraft carriers.Preoarations range from thethree-good-meals-a-day policy ofpeace time to action-stations foodduring operations.The emphasis of Volume 1 of theCookery Manual is on the impor-Page Fifty THE NAVY November-December-January,November-December-January, 1971/72 THE NAVY Page iFWty-one