from The Lookout Cookbook, 1938. U.S. Forest Service, Region One
SALADS AND SALAD DRESSINGS
Pork and Bean Salad
1 can pork and beans
1 teaspoon prepared mustard
1 onion (small one, chopped up)
Mix all together.
2 hard boiled eggs
1 small onion
Dice potatoes and eggs and onion all together, then mix with
salad dressing. Chopped pickles add to the flavor of this salad.
1. Macaroni, salmon, pickle or onion with salad dressing.
2. Salmon, pickle and dressing for sandwich spread.
3. Chopped roast beef, onion, pickle, salad dressing, and cold
4. Pineapple, pear, peach, apricot or grapefruit with cheese
topped with dressing.
5. Peas, cheese and pickle, dressing.
6. Rice and carrots and salad dressing.
7. Apple, peaches, pears, grapefruit with salad dressing.
Cooked Salad Dressing
4 tablespoons melted butter
1 teaspoon salt
1 tablespoon flour
2 tablespoons sugar
1 cup milk
1 teaspoon mustard
1/2 cup vinegar
Mix butter and flour, add milk and cook until quite thick,
stirring constantly. Beat eggs, add salt, sugar, mustard, and
vinegar. Stir this into thickened mixture and let come to a
boil, stirring constantly. Remove from stove. This dressing may
be kept for many days. When ready to use it, thin with milk the
amount you wish to use. Season it to taste with salt, pepper or
sugar if necessary.
Fruit Salad Dressing
Mix syrup and either grapefruit juice, lemon juice, or
vinegar (small amounts). Mix this well. Add to fruit mixture.