Salad dressing recipes from vintage cookbooks are so incredibly easy to make. Once you get the hang of mixing up your own, you won\u2019t want those pre-made store-bought blends any longer.<\/p>\n
1 cup tomato soup
\n\u00be cup salad oil \u00bd cup white granulated sugar
\n\u00bd cup white vinegar
\n1 tsp. prepared mustard
\n1 tsp. salt
\n1 medium onion, grated
\n1 tsp. celery seed
\n\u00bc tsp. paprika<\/p>\n
Mix together all ingredients and store in the refrigerator.<\/p>\n
This salad dressing recipe was contributed by Mrs. Paul Erickson. Shared from Hor d\u2019oeurves Pickles \u2018n Relishes cookbook.<\/p>\n
Basic French Dressing should be made right at the table and served while it is freshly blended and most appetizing. With Wesson Oil and a dash of lemon juice and a few seasonings, it takes only a minute to whisk up a piquant French Dressing.<\/p>\n
6 tbsp. Wesson Oil
\n2 tbsp vinegar or lemon juice
\n1 tsp. salt
\n\u00bc tsp. pepper
\nDash of paprika<\/p>\n
Pour the Wesson Oil and vinegar (or lemon juice) into a bowl, add dry ingredients and beat with a fork or an egg beater until thoroughly mixed.<\/p>\n
This recipe has been shared from Everyday Recipes, 1930, The Wesson Oil People \u2013 New Orleans, LA.<\/p>\n
This is good over fruit or greens.<\/p>\n
Ingredients<\/strong><\/p>\n \u00bd cup white vinegar
\n\u00bc cup white granulated sugar
\n\u00bc cup honey
\n1 tsp. dry mustard
\n1 tsp. paprika
\n1 tsp. celery seed
\n1 tsp. celery salt
\n1 tsp. onion juice
\n1 cup vegetable oil<\/p>\n