Crispy Garden Salad
Recipe No. 429 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.
Recipe No. 429 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 powdered — 3¼ pounds (2½ No. 56 dippers)
- Water, boiling — 3 quarts (3 No. 56 dippers)
- Salt — 3 ounces (6 mess kit spoons)
- Tomato catsup — ½ pint (⅓ mess kit cup)
- Vinegar — 1 quart (1 No. 56 dipper)
- Water, cold — 1 gallon (4 No. 56 dippers)
- Celery, diced — 2 pounds (2 No. 56 dippers)
- Lettuce, chopped — 3 heads
Radishes, cubed — 2 bunches
- Onions, green, chopped — 1½ pounds (1½ No. 56 dippers)
Directions
- Dissolve gelatin in boiling water; add salt, catsup, vinegar, and cold water. Chill until slightly thickened.
- Add celery, lettuce, radishes, and onions. Pour into shallow pans; chill until firm.
- Cut into squares.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Gelatin, lemon powdered — 4¼ oz Water, boiling — 15⅓ tbsp Salt — about 1½ tsp Tomato catsup — 1¼ tbsp Vinegar — 5 tbsp Water, cold — 1¼ cups Celery, diced — 2½ oz Lettuce, chopped — scale to taste (3 heads) Radishes, cubed — scale to taste (2 bunches) Onions, green, chopped — 2 oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 429, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.