Jellied Meat and Cheese (Ham, Lamb, Pork, or Veal)

Recipe No. 327 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Gelatin, lemon flavored — 2½ pounds (2 No. 56 dippers)
• Water, boiling — 1 gallon (4 No. 56 dippers)
• Water, cold — 1 gallon (4 No. 56 dippers)
• Lemon juice — 1 pint (½ No. 56 dipper)
• Mustard, dry — 1 ounce (2 mess kit spoons)
• Milk, evaporated — 4—14½-ounce cans
• Water (for milk) — 2 quarts (2 No. 56 dippers)

Mayonnaise — 1 gallon (4 No. 56 dippers)

• Cheese, American, chopped — 3 pounds (3 No. 56 dippers)
• Ham, cooked, finely chopped — 5 pounds (4 No. 56 dippers)
• Parsley, chopped — 4 ounces (¾ No. 56 dipper)
• Onions, chopped — 8 ounces (½ No. 56 dipper)
• Tomatoes, fresh (optional) — 25 pounds

Directions

Key ingredients

Evaporated Milk · Mustard

1. Dissolve gelatin in boiling water; add cold water, lemon juice, and mustard. Mix well.
2. Chill until mixture begins to thicken.
3. Mix milk and water. Beat milk and mayonnaise gradually into gelatin mixture.
4. Fold in remaining ingredients and pour into shallow pans. Chill until firm.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Gelatin, lemon flavored — 3¼ oz Water, boiling — 1¼ cups Water, cold — 1¼ cups Lemon juice — 2½ tbsp Mustard, dry — about ½ tsp Milk, evaporated — ½ can (14½ oz) Water (for milk) — 10¼ tbsp Mayonnaise — 1¼ cups Cheese, American, chopped — 3¾ oz Ham, cooked, finely chopped — 6⅓ oz Parsley, chopped — about 2 tsp Onions, chopped — ⅔ oz Tomatoes, fresh (optional) — 2 lb

Slice and serve on lettuce as a salad or on a cold meat platter, garnishing with sliced or quartered tomatoes.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 327, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.