Jellied Vegetable and Egg Salad

Recipe No. 441 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

• Beef stock, cold — 1 gallon (4 No. 56 dippers)
• Gelatin, plain — 1½ pounds (1½ mess kit cups)

Beef stock, boiling — 3 quarts (3 No. 56 dippers)

• Beans, string, cooked, diced — 8 pounds (7 No. 56 dippers)
• Celery, diced — 4 pounds (4 No. 56 dippers)
• Carrots, diced — 4 pounds (3⅓ No. 56 dippers)
• Eggs, hard-cooked, diced — 48 eggs

Lettuce — 6 heads

• Mayonnaise or salad dressing — 1 quart (1 No. 56 dipper)

Directions

1. Pour cold beef stock over gelatin; allow to stand 5 minutes.
2. Add boiling beef stock to gelatin; stir until dissolved. Chill until slightly thickened.
3. Add beans, celery, and carrots.
4. Add eggs last. Pour into shallow pans; chill until firm.
5. Cut into squares.
6. Serve on lettuce with mayonnaise or salad dressing (recipes Nos. 459 to 484).

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Beef stock, cold — 1¼ cups Gelatin, plain — 2 oz Beef stock, boiling — 15⅓ tbsp Beans, string, cooked, diced — 10¼ oz Celery, diced — 5 oz Carrots, diced — 5 oz Eggs, hard-cooked, diced — 3¾ eggs Lettuce — ½ heads Mayonnaise or salad dressing — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 441, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.