mustard, ground red pepper, and herbs add color and
SALAD DRESSING PREPARATION. The
basic rule in making salad dressings is to make them in
advance so that the seasoning will be well blended.
Galley-prepared mayonnaise tends to separate if it is not
properly made. Some important things to remember are
Have ingredients at room temperature before
Combine ingredients exactly as directed in the
Make sure the oil is incorporated each time it is
added before adding more oil
Use a bowl that is deep enough to allow the
mixture to be well beaten
Mayonnaise should not be stored where it could
freeze, nor should it be kept at warm temperatures. The
container should be covered and refrigerated when not
in use. Mayonnaise will curdle or separate if the oil is
added too fast or if the mixture is beaten too little after
each addition of oil. If mayonnaise separates, it may be
reformed by adding it very gradually to egg yolks (use
one egg yolk per gallon of mayonnaise).
NOTE: Only pasteurized frozen eggs are to be used
in galley-prepared mayonnaise or salad dressings.
As a rule, salad dressing should be added to a fruit
or raw vegetable salad not more than a few minutes
before you are ready to serve the salad. If you are
preparing salads to be set out on the salad bar, place the
various types of salad dressings in separate containers
so that each patron may have a choice. Remember to use
small-sized containers for the dressings. Any salad
dressing that is left over after the meal has been served
should be discarded.
Relishes may be used in place of, or with, a salad.
The AFRS contains guidelines for relish preparation.
Raw carrots sliced lengthwise, celery, radishes,
cauliflower flowerets, green pepper rings, olives, and
pickles make excellent relishes and increase the
attractiveness of a meal. All raw vegetables, except
leafy varieties, should be refrigerated in icy cold water
for an hour or more. This should be done before they
are served. This process makes the vegetables crisp and
Hors doeuvres are appetizers that are nippy,
high-flavored mixtures of various foods designed to be
eaten from the fingers or from toothpicks. Preparation
and service of hors doeuvres are customarily associated
with private messes.
When hors doeuvres are served, they are normally
served before formal or informal meals.
Hors doeuvres are also served at elaborate functions
where, as a rule, a meal is not served
Generally, there are two types of hors doeuvres:
cold and hot. Some examples of cold hors doeuvres are
ham rolls, fish balls, deviled eggs or shrimp, cheese
carrots, or stuffed celery. Hot hors doeuvres are usually
broiled, baked, or fried in deep fat and served fresh from
the broiler, oven, frier, or a chafing dish.
Dips and spreads are sometimes offered with hors
doeuvres. They can accompany them or be used to
complement various crackers or vegetables. Most of the
different dips and spreads resemble salad dressings in
Therefore, the same precautions
should be followed during preparation, serving, and
Sandwiches make satisfying meals and are
especially convenient to serve in case of an emergency.
This is true under battle feeding conditions when
personnel are isolated from regular messing areas, or
under similar circumstances. When sandwiches are
prepared, remember that they will probably be the
primary item of that particular meal and should be
substantial. Whenever possible, sandwiches should be
served with a beverage, fruit or fruit juice, and raw
vegetables that can be eaten from the hand. There is no
limit to the interesting and tasty food combinations that
can be used for filling sandwiches. Many good recipes
are listed in the AFRS.
All sandwiches will have a bread of some sort. In
addition to the bread, a sandwich will include one or
more of the following: a sandwich filling such as egg
salad; sliced cold meats; or a spread such as deviled
ham; and individual condiments such as catsup.
BREADS AND ROLLS. Sandwiches may be
made with any kind of bread. Varying the bread helps
to avoid monotony. The kind of bread used should be