Cabbage and Chipped Beef Salad

Recipe No. 422 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Gelatin, lemon flavored — 2½ pounds (2½ mess kit cups)
• Water, boiling — 3 quarts (3 No. 56 dippers)
• Salt — 1½ ounces (3 mess kit spoons)
• Vinegar — 3 quarts (3 No. 56 dippers)
• Water, cold — 1½ quarts (1½ No. 56 dippers)
• Milk, evaporated — 1¾—14½-ounce cans

Water (for milk) — 1½ pints (¾ No. 56 dipper)

• Mayonnaise or salad dressing — 1½ quarts (1½ No. 56 dippers)
• Beef, chipped — 1 pound
• Cabbage, chopped — 6 pounds (6 No. 56 dippers)

Onions, chopped — ¾ pound (¾ No. 56 dipper)

• Pickles, sweet, chopped — ¾ pound (¾ No. 56 dipper)
• Lettuce — 6 heads

Directions

Key ingredients

Chipped (Dried) Beef · Evaporated Milk

1. Dissolve gelatin in boiling water; add salt, vinegar, and cold water. Chill until it begins to thicken.
2. Mix milk and water; add mayonnaise or salad dressing (recipes Nos. 459 to 484). Mix well.
3. Combine gelatin, salad dressing mixture, beef, cabbage, onions, and pickles. Pour into shallow pans; chill until firm.
4. Cut in squares and serve on lettuce.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Gelatin, lemon flavored — 3¼ oz Water, boiling — 15⅓ tbsp Salt — about ¾ tsp Vinegar — 15⅓ tbsp Water, cold — 7⅔ tbsp Milk, evaporated — ½ can (14½ oz) Water (for milk) — 3¾ tbsp Mayonnaise or salad dressing — 7⅔ tbsp Beef, chipped — 1¼ oz Cabbage, chopped — 7⅔ oz Onions, chopped — 1 oz Pickles, sweet, chopped — 1 oz Lettuce — ½ heads

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 422, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.