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.

THOUSAND ISLAND Dressing

•  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)

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.

SOUR-CREAM Dressing

•  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)

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.

COOKED 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)

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

• 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