EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

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From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Martinique French Dressing

TO French Dressing (see The Boston Cooking-School Cook Book, p. 323) add one-half teaspoon finely chopped parsley and one-half tablespoon finely chopped green pepper.

— French Dressing (from The Boston Cooking-School Cook Book) —

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons vinegar
• 4 tablespoons olive oil

Mix ingredients and stir until well blended. Some prefer the addition of a few drops onion juice. French Dressing is more easily prepared and largely used than any other dressing.

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Breslin French Dressing

To French Dressing add one-half tablespoon chopped pistachio nuts and one-fourth teaspoon finely chopped truffle.

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Red Wine French Dressing

• 1/2 teaspoon salt
• 1/3 teaspoon paprika
• 2 tablespoons red wine vinegar
• 4 tablespoons olive oil

Mix ingredients in order given, and stir until well blended.

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California French Dressing

• 4 tablespoons olive oil
• 2 tablespoons grape fruit juice
• 1/2 teaspoon powdered sugar
• 1/2 teaspoon salt
• 1/4 teaspoon paprika

Mix ingredients in order given. Put in a glass jar, chill thoroughly and shake well before using.

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Cream French Dressing

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons lemon juice
• 4 tablespoons olive oil
• 3 tablespoons heavy cream

Mix ingredients and stir until well blended.

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Tabasco French Dressing

• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon powdered sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 5 drops Tabasco Sauce

Mix ingredients in order given. Chill and shake vigorously before using.

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Columbia French Dressing

• 1 teaspoon salt
• 1 teaspoon mustard
• 1/2 teaspoon onion juice
• 1 tablespoon Worcestershire Sauce
• 2 tablespoons lemon juice
• 6 tablespoons olive oil

Mix ingredients in a small glass jar, set in a cold place and shake thoroughly before using.

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Chutney Dressing

• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 4 tablespoons olive oil
• 2/3 cup Col. Skinner’s Chutney

Mix first five ingredients in order given, and when well blended add chutney. Serve on lettuce.

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Chiffonade Dressing

• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped red pepper
• 1 teaspoon finely chopped shallot
• 2 hard-boiled eggs finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 5 tablespoons olive oil
• 2 tablespoons vinegar

Mix ingredients in order given. Turn into jar or bottle, cover and let stand in ice box until very cold. Shake thoroughly before using as a dressing for lettuce or any salad green.

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Mayonnaise Piquante

To one cup Mayonnaise Dressing add two tablespoons, each, olives and pickles, finely chopped.

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Mayonnaise la Connelly

To one cup Mayonnaise Dressing add one-half cup cold boiled rice.

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Chutney Mayonnaise

To one cup Mayonnaise Dressing add one and one-half tablespoons chutney, and stir until thoroughly blended.

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Denver Cream Salad Dressing

• 1 tablespoon mustard
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 1 cup heavy cream

Mix mustard and salt and moisten with lemon juice; then add two tablespoons cream.

Beat remaining cream until it begins to thicken, then add mixture gradually, while beating constantly, continuing the beating until mixture is stiff enough to hold its shape.

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Horseradish Cream Dressing

• 1/2 cup heavy cream
• 3 tablespoons vinegar
• 1/4 teaspoon salt
• Few grains pepper
• 2 tablespoons grated horseradish root

Beat cream until it begins to thicken; then add gradually vinegar, while continuing the beating. When mixture is stiff, add seasonings and fold in grated horseradish.

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Fruit Salad Dressing

• 2 eggs
• 3 tablespoons melted butter
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon celery salt
• 1/2 teaspoon vanilla
• 1/4 teaspoon paprika
• 3 drops onion juice

Beat eggs until very light, and add gradually, while beating constantly, melted butter, lemon juice and salt.

Cook over hot water, stirring constantly, until mixture thickens.

Cool and add cream, beaten until stiff, and remaining ingredients.

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Los Angeles Dressing

• Yolks 4 eggs
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 1/2 tablespoons vinegar
• 1 teaspoon salt
• 1 teaspoon mustard
• Few grains cayenne
• 1 cup heavy cream
• 1 teaspoon sugar
• 1 1/2 tablespoons grated horseradish root

Beat yolks of eggs slightly and add oil, lemon juice, vinegar, salt, mustard and cayenne.

Cook in double boiler, stirring constantly, until mixture thickens.

Chill and add cream, beaten until stiff, sugar and horseradish.

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Cream Salad Dressing

• 1/4 teaspoon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon paprika
• 2 eggs
• 2 tablespoons lemon juice
• 1/3 cup milk
• 1/2 pint heavy cream

Mix mustard, salt and paprika, and when thoroughly blended add egg slightly beaten, lemon juice and milk.

Cook in double boiler, stirring constantly until mixture thickens.

Cool and add cream, beaten until stiff.

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Ruthven Salad Cream

• 1/2 tablespoon salt
• 1/2 tablespoon mustard
• 3/4 tablespoon sugar
• 1 tablespoon flour
• 2 eggs yolks
• 3 tablespoons melted butter
• 3/4 cup milk
• 1/4 cup vinegar

Mix dry ingredients, and when thoroughly blended, add egg yolks, slightly beaten, melted butter, milk and vinegar.

Cook in double boiler, stirring constantly, until mixture thickens. Strain and cool.

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Waltham Salad Dressing

• 1 cup sour cream
• 1 egg
• 1/4 cup vinegar
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 teaspoon mustard
• 1/8 teaspoon pepper

To cream add egg, slightly beaten, vinegar and remaining ingredients, thoroughly mixed.

Cook in double boiler, stirring constantly, until mixture thickens.

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Ohio Salad Dressing

• 1 tablespoon powdered sugar
• 2 teaspoons Worcestershire Sauce
• 2 teaspoons Tomato Catsup
• 1 1/2 tablespoons vinegar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon mustard
• Few grains cayenne
• 3 drops Tabasco Sauce

Mix ingredients and stir until well blended.

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Indian Salad Dressing

• Yolks 2 hard-boiled eggs
• 3/4 teaspoon salt
• 1/2 teaspoon powdered sugar
• 1/4 teaspoon paprika
• Few grains cayenne
• Few grains white pepper
• 1 tablespoon lemon juice
• 2 tablespoons vinegar
• 1/2 cup olive oil
• 1 tablespoon red pepper, finely chopped
• 1 tablespoon green pepper, finely chopped
• 1 tablespoon pickled beets, cut in small cubes
• 1 teaspoon finely chopped parsley

Force egg yolks through a strainer and add salt, sugar, paprika, cayenne, white pepper, lemon juice, vinegar and olive oil.

Shake thoroughly and add remaining ingredients.

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Carlton Salad Dressing

• 3/4 cup Mayonnaise Dressing
• 2 tablespoons tomato purée
• 1/2 tablespoon lemon juice
• 1 1/2 teaspoons powdered sugar
• 1/4 teaspoon Worcestershire Sauce
• 1/2 teaspoon A. 1. Sauce

Mix ingredients in order given.

—To obtain tomato purée —

Drain one-half can tomatoes, put in saucepan, bring to the boiling point and let simmer until reduced one-half.

Force through a fine strainer, return to saucepan and let simmer (having an asbestos cover under saucepan) until thick in consistency.

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Astoria Salad Dressing

• 1/4 cup Mayonnaise Dressing
• 1/4 cup French Dressing
• 2 tablespoons Tomato Catsup
• 1/2 tablespoon finely chopped green pepper
• 3 drops Tabasco Sauce

Add French Dressing slowly to Mayonnaise Dressing, stirring constantly; then add remaining ingredients.