Kevin Born, an Army Quartermaster officer and volunteer at the museum. It has been in every dinning facility since I entered the Army in 1981. Born's father introduced SOS to him at an early age. Born said his father fell in love with creamed beef on toast while serving as an artillery mechanic in Germany in the 1950s. SOS graced their family table whenever the senior Born could talk his wife into cooking it.
SOS is so popular with many veterans that they continue to seek the dish wherever they can find it.
Some servicemen, like a retired Air Force chief master sergeant who lives near Sacramento, Calif., still has it made with ground beef, although he occasionally likes it made with thin slices of ham in a cream sauce. SOS is so popular that many soldiers would eat it every morning. As military menus evolved in the 1960s and 1970s, many mess halls started serving it every day, along with other popular breakfast foods like bacon, sausage, French toast and pancakes. Breakfast became a smorgasbord where one could focus on the same comfort foods every day, if desired. All liked it regardless of age.