|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. 1-2-12
|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
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.
|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.
|Red Salad Dressing
1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 cup catsup
1/3 cup chopped onion
Angel or Devil Recipes.
All Apple Recipes
Breads, Rolls, and Muffins.
Carry In Dishes
Chicken, Poultry Dishes
Cobbler & Crisp Recipes
Dips and Party Mix Recipes
Fish, Shrimps, & other Swimmers
Gravy - Gravies
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads
Pancakes, Hotcakes, BuckWheats and
Pickles and Picklers
Pies From Scratch.
Porkchops, Piggies, and other Oinkers
Soups and Chowders
Vintage Recipe Books.
|Sugar Candy Treats History of Candy Candy History Part Deux Rice Crispy's History.
Celebrities Favorite's Weird Candy Trivia. Growing Candy.
|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.
1/3 cup peeled diced cucumbers
1/3 cup mayonnaise
1 T. vinegar
1 t. instant onion or 1 T. chopped
Mix ingredients and let stand a few
minutes before serving.
|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
Add 2 Tablespoons liquid to make paste. Beat eggs
and add rest of liquid.
|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.
|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.
|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.
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
|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
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)
|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
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
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry.
Memories of my father and his version
Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were buried in
the tiny, local cemeteries and
thoroughly cleaned up each gravesite,
carrying away branches that may have
fallen in the winter.................."
Grandma Irwin's Story of Courage and
Swit Tater Biskits Recipe
Home Remedies Medicines Recipes
From Olden Times.
Thanksgiving Day recipes and story
from the past.
College Foods and Other Mistakes I
|French Roquefort Dressing 1930's or 1940's
1/2 Teaspoon salt
1 Teaspoon sugar
1/8 Teaspoon paprika
1/4 Cup Vinegar
1/2 CUP Olive Oil
Mix the salt, sugar and paprika together. Add vinegar and oil -
beat thoroughly. Now add 4 tablespoons crumbled Roquefort
cheese and mix thoroughly. Use over Romaine or other fresh
|French Fruit Dressing
6 tablespoons oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/8 teaspoon salt
2 teaspoons powdered sugar
Beat thouroughly until emulsified.