Originally Published:
Jubilee Cook Book, 1887
Original Images:

To four well beaten eggs add a tablespoonful each of made mustard, sugar and butter. Place two thirds of a cup of vinegar on the stove, and when it begins to simmer, add the above mixture. Stir (but do not let boil) until it is a thick custard. After it is cold, pour over your chicken and celery, which has been cut fine, and peppered and salted to the taste.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Yolks of ten raw eggs ; butter, the size of an egg; one teaspoonful of mixed mustard; half a teaspoonful of Cayenne pepper; salt and sugar, to the taste. Boil all together thoroughly, and place the dish over boiling water until thick. Bottle tight and it will keep for weeks.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Yolks of six raw eggs, beaten with an egg-beater, and cut with salad oil; add one cup of milk and one cup of vinegar. Place the bowl containing the mixture in hot water over the fire and stir constantly until it thickens. When cold, season with mustard, salt and red pepper. Thin with cream.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Yolks of four eggs beaten well. Drop into them as you beat them two tablespoons of best olive oil. Add two teaspoons of made mustard, four of powdered sugar and two of salt. Lastly add sixteen tablespoons of vinegar. Stir constantly until it thickens. Makes one bottle the size of Durkee's Salad Dressing. May be used for salmon salad, lettuce, to matoes, cold slaw, chicken salad, &c.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

2-3 cup oil
1-3 cup vinegar
1 teaspoon sugar, 1/2 of salt, 1 of paprika

Mix well and pour over salad.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 can undiluted tomato soup
1 T. minced onion
1 t. dry mustard
1 T. Worcestershire
1/4 t. pepper
1 garlic clove
1 T. liquid sweetener or other sugar substitute
1 t. paprika
1/2 t. salt
3/4 c. vinegar
parsley, cut up

Mix all ingredients together in quart jar. Shake well.

Will keep in refrigerator for weeks.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

Combine: 1 can tomato soup, 3/4 cup vinegar, 2 tsps. salt, 1/2 tsp. paprika, 1 tbsp. Worcestershire Sauce, 1/2 cup salad oil, 3/4 cup sugar, 1/2 tsp. pepper, 1 tbsp. dry mustard, 1 tsp. onion juice (or dry), 1 small garlic clove (or garlic salt).

Put together in jar and shake well. Take out of refrigerator a while before using so oil will warm up.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1 cup Mazola, 1/2 cup catsup, 1/2 cup vinegar, 1/2 cup sugar, 1 onion (grated fine), 1/2 tsp. salt, 1 garlic put in for two hours and then removed. Double this for one quart. Shake well.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1/2 cup sugar, 1 tsp. celery salt, 1 cup catsup, 1 1/2 cups Mazola Oil (or Wesson), 3/4 cup vinegar (diluted), 1/4 cup lemon juice, a large grated onion, 1 tsp. paprika.

Beat all together well and store in glass jar in ice box.

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

3 eggs
1/2 c vinegar
1/2 c sugar
4 T flour
4 T lemon juice
1/2 c pineapple juice
1/2 t salt
1/4 t pepper
1/4 t dry mustard
2 t butter

Beat eggs and add sugar and flour. Mix well. Add other ingredients and
cook in a double boiler until thick and creamy. Stir frequently, pour
into a jar rinsed out of cold water. Cool. Cover and store in ice box.
If dressing is too thick, it can be thinned with fruit juice, sweet,
sour or whipped cream.