Jellied Spring Salad              M.Salads, Salad Dressings, and Relishes No.029
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|Yield:  100 Portions                                    Each Portion: 1 Square|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan                               Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|                    |          |          | 1. Trim, wash, and prepare salad  |
|                    |          |          |    vegetables as directed on      |
|                    |          |          |    Recipe Card M-G-1.             |
|--------------------|----------|----------|-----------------------------------|
|Dessert Powder, Gela|  3LB     | 7.50 Cup | 2. Dissolve gelatin in boiling    |
|tin, Lemon          |          |          |    water.                         |
|Boiling Water       |          | 3.00 Qrt | 3. Add cold water; mix well.      |
|Cold Water          |          | 1.00 Gal | 4. Pour about 3 qt gelatin        |
|                    |          |          |    mixture into each pan.         |
|                    |          |          | 5. Chill until slightly           |
|                    |          |          |    thickened.                     |
|--------------------|----------|----------|-----------------------------------|
|Celery              |  2LB     | 1.50 Qrt | 6. Combine celery, cucumbers,     |
|Cucumbers           |  2LB     | 2.00 Qrt |    onions and pimientos. Set      |
|Onions              |  1LB     | 3.00 Cup |    aside for use in Step 7.       |
|Pimiento            |       2OZ| 0.25 Cup |                                   |
|--------------------|----------|----------|-----------------------------------|
|Salt                |       2OZ| 3.00 Tbsp| 7. Combine salt and vinegar; add  |
|Vinegar, White      |          | 1.00 Cup |    to vegetables.                 |
|                    |          |          | 8. Mix well; allow to marinate    |
|                    |          |          |    for 15 minutes.                |
|                    |          |          | 9. Add about 5 1/2 cups (2 lb)    |
|                    |          |          |    vegetables to gelatin in each  |
|                    |          |          |    pan; stir to distribute        |
|                    |          |          |    evenly.                        |
|                    |          |          |10. Chill until firm.              |
|                    |          |          |11. Cut 5 by 7.                    |
|--------------------|----------|----------|-----------------------------------|
|Lettuce             |  4LB     |          |12. Place lettuce leaf on each     |
|                    |          |          |    serving dish; add gelatin      |
|                    |          |          |    square. Cover; refrigerate     |
|                    |          |          |    until ready to serve.          |
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NOTE:  1. In Step 1: 2 lb 12 oz fresh celery A.P. will yield 2 lb     
          finely chopped celery. 2 lb 2 oz fresh cucumbers A.P. will  
          yield 2 lb diced, unpared cucumbers.                        
       2. In Step 1:  1 lb 4 oz fresh green onions A.P. will yield 1  
          lb chopped green onions. 4 lb 5 oz fresh lettuce A.P. will  
          yield 4 lb trimmed lettuce.                                 
       3. In Step 6, 2 oz (3/4 cup) dehydrated onions may be used.    
          See Recipe A-11.                                            
       4. Other sizes and types of pans may be used. See Recipe A-25.