Topic: Army Rations
Royal Canadian Navy Knows How to Cook!
Ottawa Citizen, 21 May 1955
A request from a woman in North Rugby, England, proves that navy food is very definitely not forgotten. The memory, apparently pleasant, still lingers after 11 years.
Recently in the mail of the commanding officer, HMCS Niobe, Canadian naval headquarters in the United Kingdom, was a request for the recipe of "a type of flapjack and sauce" served in a wartime ship of the RCN.
The writer of the letter, Mrs. D. Emmony, stated that her husband, a Royal Marine, served in the Canadian auxiliary cruiser Prince David during 1944 and was served with the pancakes ‘and sauce" every morning for breakfast.
Tracing action began with the forwarding of Mrs. Emmony's request to the officer-in-charge, HMC Supply School, on the West Coast, with a copy to the Naval Secretary, Ottawa. An accompanying comment explained that the recipe for pancakes contained in the RCN Recipe Manual had not been sent "since undoubtedly Mrs. Emmony desires to provide for the needs on an ordinary household rather than a hundred hungry sailors."
By coincidence, the man who was the senior cook in the Prince David in 1944, CPO William Allan Stockley, of Esquimalt, B.C., was senior cookery instructor and divisional chief petty officer in the cookery school on the West Coast when her letter arrived. His recipe for griddle cakes was sent to Mrs. Emmony, along with that of an alternative sauce in the evnt that Canadian maple syrup is not obtainable in the United Kingdom.
CPO Stockley hopes his private formula will fulfil the request of the Englishwoman and satisfy the appetite of her ex-Royal Marine husband. His batter will make 16 four-inch hot cakes.
Superlative Hot Cakes
Flour, 2 egg whites, 2 egg yolks, 1 ½ cups fresh milk, 2 tablespoons melted butter or shortening, 3 teaspoons salt, 1 tablespoon sugar.
Sift flour, then measure 2 cups. Combine all dry ingredients, blend well. Separate eggs, add yolks only to milk and beat lightly. In a separate bowl beat egg whites until they form peaks but still maintain moist appearance.
Now add milk and egg yolk mixture to dry ingredients, when thoroughly blended add melted shortening or butter. Last fold in, do not beat, the egg whites. Hot cakes should not be tirned on the griddle until holes appear and remain on the uncooked side.
Probably the "sauce" referred to in Mrs. Emmony's letter.
The best syrup to use would be a Canadian Maple Syrup, in the event that this is unobtainable in the U.K. the following recipes are enclosed.
Heat 1 cup of golden syrup and add Maple flavoring to taste or boil together for 2 minutes; 1 cup water, 2 cups brown sugar. Add a few drops of maple flavouring to taste. Servce hot.