Salmon or Tuna Fish Salad

Recipe No. 454 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

• Water, cold — 1½ quarts (1½ No. 56 dippers)
• Gelatin, plain — 6 ounces
• Water, boiling — as needed

Salmon or tuna fish, flaked — 5 — 1-pound cans

• Celery, finely chopped — 3 pounds (3 No. 56 dippers)
• Peppers, green, chopped — ¼ pound (¼ No. 56 dipper)
• Pimientos, chopped — ¼ pound
• Lemon juice — ¾ pint (½ mess kit cup)
• Salt — ½ ounce (1 mess kit spoon)

Lettuce — 6 heads

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

Directions

1. Pour cold water over gelatin; allow to stand 5 minutes.
2. Pour boiling water over gelatin; stir until dissolved.
3. Remove skin from salmon. Add salmon or tuna fish, celery, peppers, pimientos, lemon juice, salt, and mayonnaise or salad dressing (recipes Nos. 459 to 484); mix well.
4. Pour into pans; chill until firm.
5. Cut into squares. Serve on lettuce.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Water, cold — 7⅔ tbsp Gelatin, plain — ½ oz Water, boiling — to taste Salmon or tuna fish, flaked — scale to taste (5 — 1-pound cans) Celery, finely chopped — 3¾ oz Peppers, green, chopped — about 2 tsp Pimientos, chopped — about 2 tsp Lemon juice — 2 tbsp Salt — a pinch Lettuce — ½ heads Mayonnaise or salad dressing — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 454, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.