SALAD DRESSING (Excellent)

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Four eggs, one teaspoonful of mixed mustard, one-quarter teaspoonful of white pepper, half that quantity of cayenne, salt to taste, four tablespoonfuls of cream, vinegar. Boil the eggs until hard, which will be in about one-quarter hour or twenty minutes; put them into cold water, take off the shells, and pound the yolks in a mortar to a smooth paste. Then add all the other ingredients, except the vinegar, and stir them well until the whole are thoroughly incorporated one with the other. Pour in sufficient vinegar to make it of the consistency of cream, taking care to add but little at a time. The mixture will then be ready for use.

Boiled Mayonnaise

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Cora Voorhees

One cup water, 1/4 cup vinegar, 1 cup mazola, 1 egg yolk, 1 teaspoonful salt, 1/2 teaspoonful mustard, 1/2 teaspoonful sugar, 2 tablespoonfuls oil and 2 tablespoonfuls flour. Boil water and vinegar and stir in oil and flour, rubbed together. Stir and cook 5 minutes. Remove from fire and pour over beaten egg yolk and stir well. When cooled add cup of oil slowly and beat all the while with egg beater. Mix salt, sugar and mustard together. Add and stir into dressing.

Salad Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Skinner

Four eggs, well beaten; 2 cups sugar, butter size of 2 eggs, 1 teaspoonful salt, 2 coffee cups of vinegar (dilute if strong.) Mix 1 heaping teaspoonful of mustard and 5 of flour; moisten with water and beat with egg beater until smooth. Add to above mixture and cook in double boiler. This will keep a long time. When ready to use add whipped cream or thin it with cream.

Thousand Island Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Henry Frain

Six tablespoonfuls flour, 2 tablespoonfuls sugar, 1 teaspoonful salt, 2 teaspoonfuls mustard, 1/4 teaspoonful red pepper. Mix dry ingredients, add 6 tablespoonfuls oil and stir to a paste. Add 1/2 cup vinegar and stir very smooth. Add 2 cups boiling water and cook in double boiler until thick (about 3 minutes). Cool slightly and add 2 well-beaten eggs. When cold add 2 cups oil, about 1/2 cup at a time, and beat until thick and creamy. When ready to use chop and add 1 large or 2 small Spanish onions, 1 large or 2 small green peppers, 1 large or 2 small red peppers, 2 hardboiled eggs, 1 cup chili sauce and paprika to suit individual taste. Serve on head lettuce. This serves about 35.

Oil Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. N. B. Trim

Four tablespoonfuls oil, 1 teaspoonful salt, 1 teaspoonful sugar, 1 teaspoonful mustard, 4 teaspoonfuls lemon.

Thousand Island Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Adeline Schaffer

Three eggs, beaten lightly, 1/2 cup vinegar, 3 tablespoonfuls sugar, salt and pepper to taste, butter size of egg or oil accordingly. Cook this in double boiler until thick. When cool add 1/2 bottle Heinz chili sauce, 2 chopped onions, 2 or 3 pimentoes, 1/2 bottle chopped olives, 2 hard boiled eggs. Just before serving add 1/2 pint of whipping cream.

Fruit Salad Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Niblack

Juice of 1 orange, 1/2 lemon, 1/2 cup sugar, 1 egg. Beat all together thoroughly and cook until consistency of cream. Nice on any fruit or combination of fruits.

Boiled Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. W. R. Schaffer

Scant 1/2 cup sugar, scant 1/2 cup vinegar, 1 cup sweet or sour cream, 2 level teaspoonfuls mustard, 1 teaspoonful salt, 1 teaspoonful flour, dash cayenne, 3 eggs. Mix dry ingredients, add eggs, well beaten; add vinegar and cream and cook in double boiler until thick. When ready to use add 1 cup whipped cream.

Salad Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. C.S. Burns

Beat 2 eggs with 2 tablespoonfuls of sugar, butter size of an egg, dessert spoonful of mustard, pinch of pepper, also salt and 1/2 cup of vinegar and 1/2 cup of water. Put in a dish and cook like a soft custard.

Oil Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Howard Chapin

1 egg
2 cups oil (mazola)
3 tablespoonfuls vinegar
1 teaspoonful salt
Celery salt
Paprika
1 tablespoonful sugar
3 teaspoonfuls prepared mustard
1/4 teaspoonful dry mustard

Add oil to egg very slowly, beating constantly; then add remaining ingredients.

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