Recipe - Jellied Spring Salad

3 qt WATER; BOILING
1 ga WATER; COLD
1 pound ONION GREEN FRESH
2 pound CUCUMBERS FRESH
2 ounce PIMENTOS 7 OZ
4 pound LETTUCE FRESH
3 pound DSRT PWD LIME #2 1/2
1 cup VINEGAR CIDER

PAN: 12 BY 20 BY 2 1/2" STEAM TABLE PAN
1. TRIM, WASH AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO. MG1.

2. DISSOLVE GELATIN IN BOILING WATER.

3. ADD COLD WATER AND VINEGAR; MIX WELL.

4. POUR ABOUT 2 Three fourths QT INTO EACH PAN.

5. CHILL UNITL SLIGHTLY THICKENED.

6. COMBINE CUCUMBERS, ONIONS, AND PIMENTOS.

7. ADD ABOUT 1 One half 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, 27 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, http://www.erols.com/hosey.