Special Green Salad Dressing

Recipe No. 483 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

• Salt — 1 ounce (2 mess kit spoons)
• Pepper — as needed
• Mustard, prepared — as needed
• Catsup — ½ pint (⅓ mess kit cup)
• Worcestershire sauce — as needed
• Oil, salad — ¾ pint (½ mess kit cup)

Vinegar — ½ pint (⅓ mess kit cup)

• Peppers, green, chopped — 4 ounces (⅓ mess kit cup)
• Parsley, chopped — as needed
• Eggs, hard-cooked, chopped — 2 eggs

Directions

Key ingredients

Mustard · Worcestershire Sauce

1. Combine salt, pepper, mustard, catsup and Worcestershire sauce; mix well.
2. Add a small amount of oil, beating continually with a wire whisk.
3. Add remaining oil and vinegar alternately in small quantities.
4. Add remaining ingredients; mix well.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Salt — about ½ tsp Pepper — to taste Mustard, prepared — to taste Catsup — 1¼ tbsp Worcestershire sauce — to taste Oil, salad — 2 tbsp Vinegar — 1¼ tbsp Peppers, green, chopped — about 2 tsp Parsley, chopped — to taste Eggs, hard-cooked, chopped — scale to taste (2 eggs)

Serve on green salads.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 483, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.