Macaroni Salad

Recipe No. 450 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

• Macaroni, cooked — 5 pounds (5 No. 56 dippers)
• Celery, diced — 10 pounds (10 No. 56 dippers)
• Pimientos, chopped — ½—15-ounce can
• Onions, chopped — ½ pound (½ No. 56 dipper)
• Parsley, chopped — ½ bunch
• Salt — 2 ounces (4 mess kit spoons)
• Eggs, hard-cooked, chopped — 30 eggs

Lettuce — 6 heads

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

Directions

1. Combine macaroni, celery, pimientos, onions, and parsley.
2. Add salt and eggs just before serving.
3. Serve on lettuce with mayonnaise or salad dressing (recipes Nos. 459 to 484).

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Macaroni, cooked — 6⅓ oz Celery, diced — 12¾ oz Pimientos, chopped — ½ can (15 oz) Onions, chopped — ⅔ oz Parsley, chopped — scale to taste (½ bunch) Salt — about 1 tsp Eggs, hard-cooked, chopped — 2⅓ eggs Lettuce — ½ heads Mayonnaise or salad dressing — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 450, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.