This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Home-made salad dressing, it goes without saying, is infinitely better than that bought ready made. A few not generally known items on the subject may be acceptable. First you can boil your dressing and so keep it, tightly bottled for 14 days; take 3 eggs, 1 table-spoonful each of sugar, oil and salt, 1 small table-spoonful of mustard, 1 cupful of milk and 1, or less, of vinegar; stir the oil, salt, mustard and sugar in a bowl until perfectly smooth, add the eggs well beaten, then the vinegar, and lastly the milk; place the bowl in a basin of boiling water and stir the contents till the consistency of custard.
The following recipe for preparing a delightful dressing for the tomato, when used for salad, will be found useful: Beat 2 eggs well together, add 1 teaspoonful of sugar, 1/4 teaspoonful of salt, the same of prepared mustard, 1 tablespoon-ful of sweet cream and 3 tablespoonfuls of vinegar; place the bowl containing it in a basin of boiling water and stir till it attains the thickness of cream.
Is made as follows: Shallots, sweet savory, chives and tarragon, of each 3 ounces, 2 tablespoonfuls of dried mint-leaves, and the same of balm; beat these together in a mortar and put them into a stone gallon bottle, fill up with strong white-wine vinegar, cork it securely and let it stand a fortnight exposed to the sun, then filter it through a flannel bag.
Melt a cupful of jelly, then put it in a bowl, place in a basin of ice water, mix with 1/4 cup of vinegar, 1 tablespoonful of sugar, 1 scant of mustard, 1 teaspoonful of salt, and a pinch of cayenne; beat the jelly with a whisk, and when it thickens add the oil and vinegar little by little, lastly a little lemon juice, beating all the time. This dressing ought to be very white.
"We can recommend the following recipe for French salad dressing. To 3 tablespoonfuls of best salad-oil add a dessert-spoonful of tarragon vinegar, a salt-spoonful of salt, half a saltspoonful of pepper; chop finely some tarragon, parsley, chives (or a taste of onions), and mix well; it should be made half an hour before the lettuce is added".
Sliced cucumbers with oil and vinegar.
Spanish salad of slices of tomatoes and pickled onions, with mayonnaise in the center.
Lettuce, pickled cucumbers, onions, herrings cut in dice, oil and vinegar.
Lettuce or any one kind of salad only, with oil, vinegar, etc.
Several SAL kinds of green salad and cooked vegetables, with meat or fish, anchovies, olives and tartar sauce.
Water-cress and slices of potatoes, with oil and vinegar.
Slices of raw tomatoes with chopped shallots, oil and vinegar.
Endive with oil, vinegar and garlic.
Lettuce with sauce of oil, vinegar, yolk of egg and seasonings.