Barry’s Forgotten Recipes: Salad and Dressing Category (126)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: A Bacon Salad
  2. Recipe: Apple and Celery Salad
  3. Recipe: Apple, Date and Orange Salad
  4. Recipe: Asparagus and Celery Salad
  5. Recipe: Asparagus Salad
  6. Recipe: Asparagus Vinaigrette
  7. Recipe: Baltimore Dressing
  8. Recipe: Banana and Peanut Salad
  9. Recipe: Bavarian Cabbage Salad
  10. Recipe: Bean Salad
  11. Recipe: Beet and Bean Salad
  12. Recipe: Belgian Potato Salad
  13. Recipe: Bellevue Salad
  14. Recipe: Berlin Herring Salad
  15. Recipe: Bermuda Onion Salad
  16. Recipe: Blond French Dressing
  17. Recipe: Cabbage and Celery Salad
  18. Recipe: Cabbage Salad
  19. Recipe: Cabbage Salad
  20. Recipe: Cabbage Salad Dressing
  21. Recipe: Carrot Salad
  22. Recipe: Cauliflower Salad
  23. Recipe: Cauliflower Salad
  24. Recipe: Cheese Dressing
  25. Recipe: Cheese Salad
  26. Recipe: Chicken Salad
  27. Recipe: Chicken Salad
  28. Recipe: Chinese Salad
  29. Recipe: Combination Salad
  30. Recipe: Cooked Mayonnaise
  31. Recipe: Cooked Salad Dressing
  32. Recipe: Cucumber and Tomato Salad
  33. Recipe: Currant Jelly Dressing
  34. Recipe: Currant Salad
  35. Recipe: Daisy Salad
  36. Recipe: Date and English Walnut Salad
  37. Recipe: Deviled Egg Salad
  38. Recipe: Devilled Ham Dressing
  39. Recipe: Dressing for Cold Slaw (Cabbage Salad)
  40. Recipe: Dutch Potato Salad
  41. Recipe: Dutch Salad
  42. Recipe: Easter Salad
  43. Recipe: Egg Salad
  44. Recipe: Egg Salad
  45. Recipe: Eggless Mayonnaise
  46. Recipe: Egyptian Salad
  47. Recipe: English Chicken Salad
  48. Recipe: English Salad
  49. Recipe: English Water Cress Salad
  50. Recipe: French Dressing
  51. Recipe: French Dressing
  52. Recipe: French Dressing
  53. Recipe: French Lettuce Salad
  54. Recipe: French Salad Dressing
  55. Recipe: Fruit in Cantaloupe Shells
  56. Recipe: Fruit Salad
  57. Recipe: Fruit Salad Dressing
  58. Recipe: Grapefruit and Celery Salad
  59. Recipe: Green Vegetable Salad
  60. Recipe: Humpty Dumpty Salad
  61. Recipe: Irish Cucumber Salad
  62. Recipe: Italian Dressing
  63. Recipe: Italian Salad
  64. Recipe: Japanese Salad
  65. Recipe: Jellied Waldorf Salad
  66. Recipe: Lobster or Crab Salad
  67. Recipe: Meat and Potato Salad
  68. Recipe: Mock Chicken Salad
  69. Recipe: Neapolitan Salad
  70. Recipe: Norwegian Salad
  71. Recipe: Old English Mustard Dressing
  72. Recipe: Old Fashoned Potato Salad
  73. Recipe: Onion Salad
  74. Recipe: Orange Cocoanut Salad
  75. Recipe: Orange Dressing
  76. Recipe: Orange Salad
  77. Recipe: Orange Salad
  78. Recipe: Ottawa Dressing
  79. Recipe: Peach and Cream Cheese Salad
  80. Recipe: Peach Salad
  81. Recipe: Pear and Cheese Salad
  82. Recipe: Peas and Celery Salad
  83. Recipe: Pineapple and Nut Salad
  84. Recipe: Poinsettia Salad
  85. Recipe: Polish Shrimp Salad
  86. Recipe: Portugal Salad
  87. Recipe: Potato Mayonnaise
  88. Recipe: Potato Salad
  89. Recipe: Potato Salad, Hot
  90. Recipe: Potato Salad, No. 1
  91. Recipe: Potato Salad, No. 2
  92. Recipe: Prune Salad
  93. Recipe: Raspberry Salad
  94. Recipe: Rich Boiled Salad Dressing
  95. Recipe: Roquefort Dressing
  96. Recipe: Russian Dressing
  97. Recipe: Russian Salad
  98. Recipe: Salad Cream Dressing, No. 1
  99. Recipe: Salad Cream Dressing, No. 2
  100. Recipe: Salad of Mixed Fruits
  101. Recipe: Salmon Salad
  102. Recipe: Salmon Salad
  103. Recipe: Salmon Salad
  104. Recipe: Shrimp and Pea Salad
  105. Recipe: Shrimp Salad
  106. Recipe: Shrimp Salad
  107. Recipe: Shrimp Salad
  108. Recipe: Sour Cream Dressing
  109. Recipe: Sour Cream Dressing
  110. Recipe: Spanish Salad
  111. Recipe: String Bean Salad
  112. Recipe: Stuffed Celery
  113. Recipe: Swedish Salad
  114. Recipe: Swiss Beet Salad
  115. Recipe: Thousand Island Dressing
  116. Recipe: Thousand Island Dressing
  117. Recipe: To Dress Lettuce as Salad
  118. Recipe: Tomato and String Bean Salad
  119. Recipe: Tomato Salad
  120. Recipe: Tuna Fish Salad
  121. Recipe: Tuna Fish Salad
  122. Recipe: Uncooked Salad Dressing (Condensed Milk)
  123. Recipe: Vienna Potato Salad
  124. Recipe: Waldorf Salad
  125. Recipe: Watercress and Celery Salad
  126. Recipe: Winter Salad

Recipe: Thousand Island Dressing

By using the cooked or the uncooked mayonnaise Dressing as a basis and adding to it the ingredients listed here, a very delightful SALAD Dressing, called Thousand Island Dressing, is the result. All the ingredients need not be added if it is inconvenient to do so, still the Dressing is better when they are all used. This Dressing is particularly good when served with plain lettuce SALAD, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers, or with any other plain-vegetable SALAD.


  •  1 c. mayonnaise Dressing
  •  2 Tb. chopped green pepper
  •  1/4 c. chilli Sauce
  •  1 Tb. chopped onion
  •  2 Tb. chopped pimiento
  •  1 hard-cooked egg

Into the mayonnaise stir the chilli Sauce, pimiento, pepper, and onion, and lastly, add the hard-cooked egg chopped into fine pieces. Chill and serve.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Sour Cream Dressing

Sour-CREAM Dressing is not a very economical one to make unless there happens to be sour CREAM on hand. It is, however, a very good Dressing for both fruit and vegetable SALAD.


  •  2 Tb. butter
  •  1/3 c. vinegar
  •  3 Tb. flour
  •  1 c. sour CREAM
  •  2 Tb. sugar
  •  2 eggs
  •  1 tsp. salt
  •  1 c. whipped CREAM

Melt the butter in the upper part of a double boiler, add the flour, sugar, salt, vinegar, and sour CREAM. Cook together over the flame until the mixture thickens. Beat the egg yolks and add them to this. Place in the lower part of the double boiler and cook until the egg yolks thicken. Beat the egg whites and fold them with the whipped CREAM into the SALAD Dressing. Cool and serve.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Cooked Mayonnaise

A Dressing that is very similar both in texture and taste to the mayonnaise just explained and perhaps a little easier to make is known as cooked mayonnaise. This Dressing, as will be noted from the accompanying recipe, may be made in larger quantities than the uncooked mayonnaise.


  •  2 Tb. oil
  •  1/4 tsp. mustard
  •  4 Tb. flour
  •  1/4 tsp. paprika
  •  1/2 c. vinegar
  •  2 eggs
  •  1 c. boiling water
  •  2 c. oil
  •  1 Tb. salt

Mix the 2 tablespoonfuls of oil and the flour and pour in the vinegar. Add the boiling water and stir the mixture until it is perfectly smooth and well mixed. Place over the fire and cook for about 5 minutes. Remove from the fire and cool. When completely cooled, add the salt, mustard, and paprika. Separate the eggs and beat the yolks and whites separately. Add the egg yolks to the mixture. Add the 2 cupfuls of oil a little at a time, beating thoroughly with a rotary beater each time oil is added. When all of this is completely mixed and thoroughly beaten, fold in the stiffly beaten egg whites.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Eggless Mayonnaise

Place in SOUP plate

  • Two tablespoons evaporated milk,
  • One-half teaspoon mustard,
  • One-half teaspoon paprika.

Blend by beating with fork and when smooth add slowly three-quarters cup of SALAD oil. Beat hard for few minutes. Now add

  • One teaspoon sugar,
  • One teaspoon salt,
  • One teaspoon vinegar.

Then beat again until thoroughly mixed.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Blond French Dressing

Place in a wide mouthed bottle,

  • One teaspoon of sugar,
  • One teaspoon of mustard,
  • One-half teaspoon of salt,
  • Four tablespoons of white Wine vinegar,
  • One-half cup of vegetable SALAD oil.
  • Shake until creamy.

The use of paprika is decidedly better than the pungent pepper. This pepper is mildly sweet-flavored spice that does not irritate the delicate lining of the throat or stomach. Now, fully as important as the green appetizers are the dainty SALADs, lettuce, corn SALAD, endive, romaine, tomatoes, onions, cucumbers, cabbage and the cooked vegetables, such as lima beans, peas, string beans, beets, etc.

The success of SALADs depends entirely on the Dressings used with them. So, with this in mind, we will now prepare some delicious Dressings. Place in a fruit jar and then put them in the ice box, where they can be had at a minute’s notice.

You know that often when you come home just fagged out, when perhaps you did not take the time to get luncheon, a cool,[pg 302]crisp SALAD and some thinly sliced buttered bread and a cup of tea will not only satisfy and refresh you, but will also prevent a headache.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Orange Dressing

  • Juice of two oranges,
  • Grated rind of one-half of an orange,
  • One-half cup of cold water,
  • One-half cup of sugar,
  • Two tablespoons of cornstarch.

Dissolve the sugar and the starch in water and add the fruit juice and the grated rind. Bring to a boil and cook for five minutes, and then remove from the fire and drop in yolk of one egg. Beat well to mix. Now beat the white very stiff, and then beat into the mixture and then chill and serve.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss