Salad Dressing

Transcribed by Shirley Osewalt and Michele Gibson Pierson


 Russian Salad Dressing

Two eggs beaten, 1 tablespoon flour, 1/2 teaspoon mustard, 6 teaspoons vinegar diluted with water, salt and pepper.  Cook until thick.  When cool beat in 3 tablespoons of olive oil, 1 tablespoon chili sauce, 1 green pepper and one red pepper cut fine.  Serve with hearts of lettuce.

Mrs. H. A. Murray

Mayonnaise Dressing

Two tablespoons flour mixed to a smooth paste with cold water;  add 1 cup boiling water, and cook for 2 minutes;  take from fire and beat in yoke of 1 egg.  When cold beat in yolk of another egg, 1 teaspoon salt, pinch cayenne pepper, 1 teaspoon sugar, juice of 1 lemon, and 1 cup of olive oil.  Beat with Dover egg-beater until very stiff.

Mrs.  Oscar Mitchell

Boiled Mayonnaise Dressing

One teaspoon flour, 1 tablespoon sugar, 1 teaspoon mustard, 1 salt-spoon salt, butter size of a walnut.  Mix all ingredients with a little vinegar until smooth, then add 1/2 cup of diluted vinegar and put in double boiler to heat.  When hot add the beaten yolks of 2 eggs and let cook until thick.  Thin with cream or olive oil as desired.

Mrs.  James K. Horton.

Boiled Salad Dressing

One cup vinegar, 1/2 cup water, butter size of large egg, yolks of 8 eggs, 1/2 teaspoon mustard, 1 heaping teaspoon cornstarch, salt and sugar.  Mix mustard and cornstarch together, then moisten with water and add to well beaten eggs.  Have vinegar, water and butter in double boiler;  when scalding hot add the egg mixture.  When it thickens beat well to make it smooth.  Add salt and sugar to taste.  This will be quite thick.  Thin it with cream  (sweet and sour)  as you use it.  If you cover the dressing with a paraffine paper and set in a cool place you can keep it for weeks, summer or winter.

Annie W. Kennard.

Fruit Salad Dressing

One tablespoon lemon juice, 3 heaping tablespoons sugar, white of 1 egg; beat the egg until very stiff, adding sugar and juice very gradually.  It gets thick like whipped cream.  Add chopped nuts.  Make salad of any or all kinds of fruit.

Mrs. J. R. McMurray

Salad Dressing   

Four tablespoons vinegar, 1 tablespoon butter, 1 egg, 1 teaspoon salt.  Mix and cook until thick.  Cool, and add as much cream as dressing.

Mrs. S. Arthur Row  

Boiled Dressing

One-quartet tablespoon salt, 1 teaspoon mustard or 1/2 teaspoon paprika, 1 1/2 tablespoons sugar, 1 1/2 tablespoons flour, yolks of 2 eggs, 1 1/2 tablespoons melted butter, 3/4 cups milk, 1/4 cup vinegar.  Mix in order given.  

Mrs. Emmott Harder  

Tartar Sauce

To any good mayonnaise or salad dressing, add chopped   parsley, sour pickles, olives and capers.  Stir in 1-3 volume of whipped cream.

Mrs. J. R. McMurray  

Mayonnaise Dressing  

Yolk of 4 eggs, beaten light, add 4 tablespoons cold water, juice of 1/2 a lemon, teaspoon salt (small), a little red pepper.  Boil all together until thick.  When cold add one pint of oil or less.  

Mrs. W. C. Hembold  

Oil Dressing  

One teaspoon flour in water enough to boil (about 1/4 cup), thicken and let cool, add 1 egg and 1 cup oil.  Season with red pepper and lemon juice after eggs added.  

Mrs. Singleton Bell



This page was last updated on Wednesday, May 10, 2006

Return to Clearfield County Home Page

© 2006 Clearfield County Pennsylvania Genealogy Project