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: Bellevue Salad

  • 1 cup cottage cheese, ¼ cup French Dressing
  • ½ cup peanut butter, 1 large red apple
  • ½ teaspoon salt, Lettuce leaves

Mix cheese, butter, salt, and Dressing until well blended; core apples, cut in one-third-inch slices, and cover each slice with cheese mixture forced through a rose tube; arrange on lettuce, and serve with French Dressing.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Pear and Cheese Salad

If other fruits are not in supply for use in SALAD and pears can be obtained, they may be utilized with CREAM cheese in a pleasing way..

(Sufficient to Serve Four)

  •  2 Tb. CREAM
  •  Lettuce
  •  1/4 tsp. salt
  •  4 halves English walnuts
  •  1 pkg. CREAM cheese
  •  SALAD Dressing
  •  8 halves canned pears

Mix the CREAM and salt with the cheese and shape into balls. Place one-half of a pear with the hollow side up on a SALAD plate garnished with a lettuce leaf and the other half with the hollow side down beside it. Put a ball of the cheese in the hollow of the upturned half and press half an English walnut on top of that. Add the Dressing and serve. French Dressing is recommended for this SALAD, but some other SALAD Dressing will answer.

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

Recipe: Cabbage and Celery Salad

Cabbage and celery combine very well, for they are similar in color and crispness. They can be procured at the same time of the year, and while celery is not cheap, cabbage is a comparatively inexpensive food and the two combined make an inexpensive SALAD. Because the color of both is very much the same, pimiento is added to give a contrasting color.

(Sufficient to Serve Four)

  •  1 c. cabbage
  •  1 c. celery
  •  1 pimiento or green pepper
  •  1/2 tsp. salt
  •  2 Tb. vinegar
  •  Lettuce
  •  SALAD Dressing

Cut the cabbage in the manner just explained, cut the celery into thin pieces across the stem, and dice the green pepper or pimiento or both into very small dice. Measure each of these, combine them, season with the salt and vinegar, and just before serving drain carefully. Serve on lettuce with any desired SALAD Dressing.

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

Recipe: Asparagus Salad

SALAD in which asparagus is the chief ingredient is one that may be served during the entire year, for either freshly cooked or canned asparagus may be used; in fact, the canned asparagus is considered by many persons to be better than that which is freshly cooked. It may be cut into inch lengths or the tips may be cut down about 4 inches from the top or even farther.

(Sufficient to Serve Five)

  •  Lettuce
  •  1 pimiento
  •  1 can asparagus
  •  SALAD Dressing

Garnish SALAD plates with the lettuce. Place the asparagus tips in an orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and place this across the tips in the center. Just before serving, pour a spoonful or two of any desired SALAD Dressing over this or place the SALAD on the table and serve the Dressing, allowing each person to take what is desired.

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

Recipe: Beet and Bean Salad

(Sufficient to Serve Four)

  •  1 c. string beans
  •  Lettuce
  •  1 c. beets
  •  SALAD Dressing

Cut the string beans into half-inch lengths and cut the beets into half-inch dice. Season each well with salt and pepper. Just before serving, garnish SALAD plates with lettuce, combine the two vegetables, and place in a heap on a lettuce leaf. Pour French Dressing or any other SALAD Dressing desired over them, but do not mix the SALAD Dressing with the vegetables.

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

Recipe: Cauliflower Salad

Cauliflower makes a rather unusual SALAD, and for a change it will be found to be delightful. It does not combine with other vegetables very readily, but a cooked floweret or two may often be used to garnish another vegetable SALAD.

(Sufficient to Serve Six)

  •  Cauliflower
  •  Lettuce
  •  SALAD Dressing

Prepare a head of cauliflower for cooking according to the directions given in Vegetables, Part 1. Cook in boiling salted water until tender, but quite firm. Drain and cool. Arrange the flowerets on a SALAD plate garnished with lettuce and serve with French Dressing or any other desired SALAD Dressing.

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