Orange Perfection Salad

Recipe No. 446 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, orange flavored — 3¼ pounds (2½ No. 56 dippers)
• Water, boiling — 1 gallon (4 No. 56 dippers)
• Salt — 2 ounces (4 mess kit spoons)
• Lemon juice — ½ pint (⅓ mess kit cup)
• Water, cold — 1 gallon (4 No. 56 dippers)
• Cabbage, shredded — 4 pounds (4 No. 56 dippers)

Celery, diced — 2 pounds (2 No. 56 dippers)

• Carrots, finely chopped — 1½ pounds (1¼ No. 56 dippers)
• Onions, finely chopped — ½ pound (½ No. 56 dipper)

Directions

1. Dissolve gelatin in boiling water. Add salt, lemon juice, and cold water; Chill until slightly thickened.
2. Add cabbage, celery, carrots, and onions; mix well. Pour into shallow pans; chill until firm.
3. Cut into squares.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Gelatin, orange flavored — 4¼ oz Water, boiling — 1¼ cups Salt — about 1 tsp Lemon juice — 1¼ tbsp Water, cold — 1¼ cups Cabbage, shredded — 5 oz Celery, diced — 2½ oz Carrots, finely chopped — 2 oz Onions, finely chopped — ⅔ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 446, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.