Dressing makes the salad

Sour cream dressing

Mix together 1/2 teaspoon dry mustard, 1 teaspoon salt, 1 tablespoon each flour and sugar and a dash cayenne in top of double boiler. Stir in 1/4 cup each vinegar and water. Cook over hot water until thickened. Add a spoonful of mixture to 1 egg yolk; mix well. Return to double boiler and cook 1 minute longer. Cool. Add 1 cup soul cream, whipped until fluffy. Keep in refrigerator. Makes about 1-1/4 cups. Good on cucumbers, tomatoes, greens and fruit.

 

Sweet cream dressing

Beat 1/2 cup heavy cream until of soft custard-like consistency. Add 1 beaten egg yolk, 3 tablespoons vinegar, 3/4 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons sugar. Beat thoroughly. Add 1 to 2 tablespoons prepared horse-radish, if desired. Will keep in refrigerator for several days. Makes about 3/4 cup. Good with fruit, slaw, raw or cooked vegetables, seafood.

 

Thousand Island dressing

Mix together 1 cup homemade or bought mayonnaise, 1/2 cup chili sauce, 2 tablespoons minced green pepper, 3 tablespoons chopped stuffed olives, 1 minced pimiento and 1 teaspoon grated onion or 2 teaspoons chives. Keep in refrigerator. Makes about 2 cups. Good with sea food, greens, hard-cooked eggs, raw or cooked vegetables.

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Vinaigrette salad dressing

Add 1 chopped hard-cooked egg and 1 teaspoon chopped chives to 3/4 cup French dressing. Good on vegetables or greens.

 

Vinegar dressing

Prepare at least 2 hours before using. Into a jar, put 1 cup malt, tarragon, cider or wine vinegar, 1 tablespoon sugar, 1-1/2 teaspoons salt and 1 small crushed clove garlic or 2 slices onion. Shake. Keep in refrigerator. Makes 1 cup. Good on slaw, tomatoes, cucumbers or greens.

 

Watermelon-pickle dressing

Add 2 tablespoons chopped watermelon pickle to 3/4 cup French dressing. Good on greens, fruit, meat or vegetable salads.

 

Whipped cream dressing

Add 1 teaspoon dry mustard, dash of cayenne and 1 tablespoon lemon juice to 1 cup mayonnaise. Whip 1/2 cup heavy cream and fold into mayonnaise mixture. Will keep in refrigerator 3 or 4 days. Makes about 1-3/4 cups. Good on fruit, seafood, poultry, cooked or raw vegetables, cucumbers, slaw.


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About this story

Source publication: Woman's Day

Source publication date: June 1950

Filed under: 1950s, Condiment recipes, Salad recipes

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