One hundred-portion war time recipes

MOLDED SALMON SALAD Salmon No. 1 cans (17 lbs.) . . . Sugar Cornstarch . . . Egg yolks (3 cups) Oil or butter . . oz. oz. Gelatine Vinegar Water . Mustard Salt . . Red pepper 8Hoz. 4J^ cups 43^ cups 1^ oz. 3 oz. 13^ tsp. Milk 43^ qts. Eggs, hard cooked 30 Scald milk, mix dry ingredients, add yolks, and gradu- ally add to milk. Cook until thick, and add soaked gela- tine, lastly add vinegar and salmon. Mold and chill. Serve on lettuce and garnish with eggs. Note. — Potato salad may be served with it. MOLDED SHRIMP SALAD Shrimps No. 13^ Sugar 10 oz. cans (6 lbs.) . 12 Cornstarch . . . 2 oz. Olive meat, Oil or butter . . 12 oz. chopped . . . 2 cups Egg yolk. . . . 8 Sweet pickles, Pim ientoes chopped . . . 2 cups chopped . . . 12 oz. Spanish onions, Gelatine . . . . 10 oz. shced .... 8 oz. Salt 4 oz. Vinegar .... 1 pint Red pepper. . . 1 tsp Water 5 qts. SALADS 29 Heat vinegar, water and sugar together, mix flour, fat and seasonings and add to first mixture. Cook until thickened and pour slowly on beaten yolks, reheat to cook eggs, and dissolve soaked gelatine, then add ohve meats, pickles and other seasonings. Divide shrimps among molds, and fill up with the cooked mixture. Chill, and serve on lettuce with dressing. MEXICAN POTATO SALAD Potatoes, diced . 8 qts. Pimientoes Cucumbers, diced 6 lbs. chopped ... 12 oz. Onions, cut fine % qts. Green peppers. Salt 2 oz. chopped. . . 1 lb. French dressing No. 1 ... . 2 qts. Mix potatoes, cucumbers, onions and salt with dressing, arrange on lettuce in three ounce portions, and garnish with one tablespoon of pimientoes and peppers mixed. VEGETABLE SALAD NO. 1 Carrots, diced. . . 3 qts. String beans . . . 3 qts. Potatoes, diced . . 3 qts. French dressing Lima beans cooked . 3 qts. No. 1 1 qt. Green peas .... 3 qts. Beets, chopped . . 2 qts. Mix all vegetables except beets, and marinate with French dressing. Arrange on lettuce and garnish with chopped beets. VEGETABLE SALAD NO. 2 Cucumbers, diced String beans . . 4 qts. (8 to 12) ... . 4 lbs. Spanish onions. Celery, diced ... 4 qts. sHced .... 13^ lbs. Tomatoes .... 4 lbs. French dressing No. 2 .... 1 qt. Mix all vegetables except tomatoes, add dressing, arrange on lettuce and garnish with tomatoes cut in sec- tions. Serve twelve portions to a quart. PEACH AND PRUNE SALAD Prunes, dry. . . . 6 lbs. Cooked peaches, sliced 8 qts. 30 SALADS Soak, cook and stone prunes, arrange on lettuce with peaches in the center of mold. Note. — If 50-60 prunes are used serve three to the order. PEAR AND CHEESE SALAD Pears, canned. . . 9 qts. Cheese, cottage . . 7 lbs. Season cheese as desired, arrange pears on lettuce and put a ball of cheese in hollow where core was removed, or make into one ounce balls and serve on lettuce beside the pears. Note. — Fresh pears may be used for salad in this way. It is not necessary to remove skin of pears. PRUNE AND CHEESE SALAD Prunes 12 lbs. Cottage cheese . . 7 lbs.