Dressing makes the salad: 6 simple salad dressing recipes (1950)
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 seafood, greens, hard-cooked eggs, raw or cooked vegetables.
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.
Sour cream dressing
Mix together 1/2 teaspoon dry mustard, 1 teaspoon salt, 1 tablespoon each flour and sugar and a dash of 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 sour cream, whipped until fluffy. Keep in refrigerator. Makes about 1-1/4 cups. Good on cucumbers, tomatoes, greens and fruit.
