Jellied spring salad

Yield: 100 Servings

Measure Ingredient
3 quarts WATER; BOILING
1 gallon WATER; COLD
1 pounds ONION GREEN FRESH
2 pounds CUCUMBERS FRESH
2 ounces PIMENTOS 7 OZ
4 pounds LETTUCE FRESH
3 pounds DSRT PWD LIME #2 1/2
1 cup VINEGAR CIDER

PAN: 12 BY 20 BY 2½" STEAM TABLE PAN 1. TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG-1.

2. DISSOLVE GELATIN IN BOILING WATER.

3. ADD COLD WATER AND VINEGAR; MIX WELL.

4. POUR ABOUT 2 ¾ QT INTO EACH PAN.

5. CHILL UNITL SLIGHTLY THICKENED.

6. COMBINE CUCUMBERS, ONIONS, AND PIMENTOS.

7. ADD ABOUT 1 ½ QT VEGETABLES TO GELATIN IN EACH PAN.

8. CHILL UNTIL FIRM. CUT 5 BY 7.

9. PLACE 1 LETTUCE LEAF ON EACH SERVING DISH; ADD GELATIN SQUARE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 2 LB 2 OZ FRESH CUCUMBERS A.P. WILL YIELD 2 LB DICED,

UNPARED CUCUMBERS.

1 LB 3 OZ FRESH ONIONS A.P. WILL YIELD 1 LB FINELY, CHOPPED ONIONS.

4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

2. IN STEP 6, 2-7 OZ CN CANNED PIMENTOS MAY BE USED.

Recipe Number: M03602

SERVING SIZE: 1 SQUARE (

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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