In 1945, sailor George Sacco took obvious pride in his role as cook and baker aboard the USS Cod, a Gato-class submarine. His galley was fitted [or should I say 'crammed'?] with the basics: ovens and griddles, a deep fryer, an ice cream maker, and the precious coffee machine. Refrigerator and freezer compartments were elsewhere in the vessel. Working with limited provisions, cooks had to plan meals in sixty-day periods; the length of a typical patrol. Baking and roasting were often done at night, when the sub could safely surface and the ventilation system was opened, exhausting heat and odors from the kitchen.