Recipe: Thousand Island Dressing

One-half cup SALAD oil,

  • Juice of one lemon,
  • Juice of one orange,
  • One-half green pepper, chopped fine,
  • One-half medium sized onion, chopped fine,
  • Two teaspoons salt,
  • One teaspoon paprika,
  • One-half teaspoon mustard,
  • One pimento chopped fine.

Blend well.

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

Recipe: French Dressing

A Dressing that is very simply made and that can probably be used with a greater variety of SALADs than any other is French Dressing. For instance, it may be used with any vegetable SALAD, with SALADs Containing almost any combination of fruit, and with meat, fish, and egg SALADs. It is true, of course, that fruit-SALAD Dressing blends very well with fruit SALAD and is considered by most persons to be more delicious than French Dressing, but if one is pressed for time and does not have the necessary ingredients for making any other kind, this one may nearly always be utilized. In addition to these uses, French Dressing, as has been previously explained, may also be used to marinate SALADs before mayonnaise or other Dressing is mixed with them. A point that should always be remembered in the making of this Dressing or any other Dressing Containing oil is that the flavor of the oil has much to do with the desirability of the finished Dressing.

FRENCH Dressing

  •  3/4 tsp. salt
  •  1/4 tsp. mustard
  •  1/4 tsp. pepper
  •  3 Tb. vinegar
  •  1/4 tsp. paprika
  •  1/2 c. oil

Measure the dry ingredients and place them in a bowl. Measure the vinegar and oil and add them to the dry ingredients. If possible, place a piece of ice the size of a walnut in the bowl. Beat with a fork until the ingredients are thoroughly mixed and the oil and vinegar form an emulsion that will remain for a short time. The ingredients will separate if the Dressing is allowed to stand, but the colder they are, the more easily will the emulsion form and the longer will it remain. If ice cannot be used, have the ingredients as cold as possible before mixing them.

Sometimes a more highly seasoned French Dressing is desired. In such an event, there should be beaten into the Dressing just described the following ingredients:

  •  2 Tb. finely chopped onion or 1 Tb. onion juice
  • 2 Tb. chopped pimiento
  • 1 large green pepper, chopped
  • 2 Tb. chopped parsley

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

Recipe: French Salad Dressing

Mix one saltspoon of pepper with one of salt; add three tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine; then one tablespoonful of vinegar; when well mixed, pour the mixture over your SALAD and stir all till well mingled.

The merit of a SALAD is that it should be cool, fresh and crisp. For vegetables use only the delicate white stalks of celery, the small heart-leaves of lettuce; or tenderest stalks and leaves of the white cabbage. Keep the vegetable portion crisp and fresh until the time for serving, when add the meat. For CHICKEN and fish SALADs use the “Mayonnaise Dressing.” For simple vegetable SALADs the French Dressing is most appropriate, using onion rather than garlic.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Salad Cream Dressing, No. 1

One cup fresh CREAM, one spoonful fine flour, the whites of two eggs beaten stiff, three spoonfuls of vinegar, two spoonfuls of SALAD oil or soft butter, two spoonfuls of powdered sugar, one teaspoonful salt, one-half teaspoonful pepper, one teaspoonful of made mustard. Heat CREAM almost to boiling; stir in the flour, previously wet with cold milk; boil two minutes, stirring all the time; add sugar and take from fire. When half cold, beat in whipped whites of egg; set aside to cool. When quite cold, whip in the oil or butter, pepper, mustard and salt; if the SALAD is ready, add vinegar and pour at once over it.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Dressing for Cold Slaw (Cabbage Salad)

Beat up two eggs with two tablespoonfuls of sugar, add a piece of butter the size of half an egg, a teaspoonful of mustard, a little pepper, and lastly a teacup of vinegar. Put all of these ingredients into a dish over the fire and cook like a soft CUSTARD. Some think it improved by adding half a cupful of thick sweet CREAM to this Dressing; in that case use less vinegar. Either way is very fine.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)