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A collection of salad dressings found in vintage tin boxes, journals, or other handwritten recipes that I have collected over the years.  Salad's are a staple of the family meals.  We all have a favorite salad, either potato salad, cranberry salad, or old fashion lettuce salad, but you can't have any of the above salads without the dressing.  Below are a list of vintage dressings for your salads.  I have a collection of Salad Recipes too, just follow the link.

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Grandma Harriet Cydrus's Homemade Salad Dressing Use for Bologna and Ham Salad Best for Bologna Decade of the 1960's in Chillicothe, Ohio 2 Whole Eggs 2 Egg Whites - Beat Well 1 Tablespoons Sugar 1 Tablespoons Butter 1 Tablespoons Vinegar - possibly 1/2 more 2 Tablespoons Water Cook on stove at medium temperature until thick, Stir constantly until thick.  Add 2 tablespoons or more Mayo, mix.  Put in fridge. Grind up a pound or more of bologna, a jar of primtoes, and as many sweet pickles as you like..  Mix this with the above salad dressing.

Blue Cheese Salad Dressing 1 package blue cheese crumbled ( 4 oz) 1 package (3 oz) cream cheese, softened (3/4 cups) 1/2 cup mayonnaise or salad dressing 1/3 cup light cream In small bowl, blend blue cheese and cream cheese on low speed.  Add mayonnaise and cream, beat medium speed until creamy.  Cover, refrigerate ant least 3 hours. For chunks, reserve 1/2 cup of the crumbled blue cheese. Fold in after beating.

Roquefort Dressing by June Walters 1 quart best foods mayonnaise 1 1/2 cups buttermilk 6oz. Blue Cheese 1 tsp. garlic salt Beat until thick. Keeps very well for a long time in the refrigerator. 1/3 cup chopped onion Mix well.

Red Salad Dressing 1 cup sugar 1/2 cup oil 1/2 cup vinegar 1 cup catsup 1/3 cup chopped onion Mix well.

Salad Dressing Mix 1/2 cup Wesson Oil with 1/4 cup lemon juice, 1/4 t. Italian herb seasoning and 1/4 t garlic powder.  Mix well.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering  recipes for the most wonderful time of the year! Read "Santa and the Magic Key". An entertaining story for the holidays, plus recipes for your Christmas.  A story by Robin Wallace. Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon. Food and Genealogy.  A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry.  Memories of my father and his version of Kickapoojoyjuice.

Red Roquefort Dressing 3 oz cheese 1/4 cup catsup 1 T. chopped parsley 1 T. Cream With wooden spoon, mix thoroughly.  Refrigerate. Chill for about 15 minutes.   Serve on vegetable salad or with cold meat. Cucumber Dressing 1/3 cup peeled diced cucumbers 1/3 cup mayonnaise 1 T. vinegar 1 t. instant onion or 1 T. chopped onions Mix ingredients and let stand a few minutes before serving.

French - Roquefort Dressing 1 Cup - Oil 1/3 cup vinegar 1/3 cup catsup 1 small onion grated 1/2 cup sugar 1/2 to. salt 1 Tablespoon Worchestershire 3 oz. Roquefort

Try this dressing for coleslaw.  To one half cup salad dressing, add one quarter cup cream, two tablespoons Tarrogon vinegar, one-half easpoon salt, one-half teaspoon prepared salad mustard, and a dash of seasoned salt.  Combine well and chill.

Green Goddess Dressing 1 clove garlic - grated 1 Tablespoon anchovy paste 3 Tablespoon green onions - chopped 1 Tablespoon lemon juice 3 Tablespoon tarragon wine vinegar 1/2 cup sour cream 1 cup mayonnaise 1/2 cup parsley - chopped salt and pepper Combine in order.  Chill

French - Roquefort Dressing 1 Cup - Oil 1/3 cup vinegar 1/3 cup catsup 1 small onion grated 1/2 cup sugar 1/2 teaspoon. salt 1 Tablespoon Worchestershire 3 oz. Roquefort

Ronnie Rice’s Special Salad Dressing Combine 2 cups mayonnaise, 1 cup catsup, 1 tbs. garlic salt or 2 minced garlic cloves, 1 cup buttermilk, 1/4 cup wine vinegar, makes 1 quart and keeps well in the refrigerator. Roquefort cheese, chopped onions or sweet relish can be added to small amounts of the dressing to make various uses of it.

Boiled Salad Dressing - Aunt Autie's 2 Tablespoon flour 1 Tablespoon dry mustard 1 teaspoon salt 3/4 cups sugar 1/4 cup vinegar enough water to make a cup full 2 yolks of egg. If I am stingy, I heat up well, 2 whole eggs, instead of whole egg yolks.  Stir constantly as it cooks in a jiffy.  Add 2 Tablespoons liquid to make paste.  Beat eggs and add rest of liquid.

Very old dressing recipes from around 1920. Cream Salad Dressing One cup of butter and 1/2 cup of sugar creamed; add 1 tablespoon of salt, 1 of mustard, a pinch of cayenne pepper.  Then add 4 eggs, one at a time, beating thoroughly.  Next 1 cup of cream and last 1 1/2 pints of boiling vinegar.  Stand over the fire until it approaches boiling point; remove and bottle.  It is nice with potato salad. French Mustard Dressing Take 3 tablespoons of mustard, 1 tablespoon sugar, and 1 egg.  Mix to a smooth paste and gradually pour in a cup of vinegar.  Let it come to a boil, stirring meanwhile. Salad Dressing 3 eggs 1 teaspoon flour 1/2 teaspoon mustard 1/2 teaspoon salt 1/2 teaspoon celery seed 1/4 cup sugar 1 tablespoon butter, melted 1/2 cup very mild white vinegar Beat eggs very light, add sugar and other dry ingredients, then melted butter - pour this mixture into vinegar, which must be at the boiling point.  Stir until thick.  Put into sealed jars and thin by adding cream.

Orange Poppy Seed Dressing 1/2 cup salad oil 1/2 cup of orange juice 2 Tablespoons honey 2 Tablespoons vinegar 1 teaspoons of poppy seeds - Nice with a little celery seed mixed in too. Slim Dressing 1/2 cups buttermilk 1 Tablespoon vinegar 1/2 teaspoon sugar 1/4 teaspoon diced dillweed Dash of pepper To make your own buttermilk, scald a quart of skim milk, let cool to 70 degrees, and add 1 tablespoon store bought buttermilk.  Let ferment 12 to 16 hours.  It will have the sodium content of the skim milk (50 milligrams per 100 grams, about 1/2 cups)

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