B.C. by Mastroianni and Hart


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  1. Alexikakos

    Alexikakos said, over 3 years ago

    From a booklet entitled:

    “Good Housekeeping’s Book of SALADS”

    by the editors of “GOOD HOUSEKEEPING MAGAZINE”


    Chicago 1, Illinois (1958, THE HEARST CORPORATION)

    “Crunchy Tuna Salad”

    (With the mayonnaise and cooked salad dressing recipes below)

    1/4 cup mayonnaise or cooked salad dressing
    1 tablesp. pickle juice
    2 tablesp. diced sweet pickle
    1 cup canned solid-pack tuna or salmon, or 1 cup cooked or canned chicken or turkey
    1/2 cup sliced celery
    1/2 cup chilled, cooked or canned peas
    1 cup coarsely crushed corn or potato chips
    Crisp greens

    Mix mayonnaise with pickle juice; combine with pickle; tuna, broken up; celery; and peas; toss.
    Just before serving, add corn chips and toss. Serve on crisp greens.
    Makes 4 servings


    2 teasp. dry mustard
    1 tablesp. lemon juice
    1 teasp. salt
    1 teasp. sugar
    Dash cayenne
    2 egg yolks
    1 3/4 cups salad oil
    2 tablesp. vinegar

    1 tablesp. lemon juice

    In chilled bowl, beat together mustard, lemon juice, salt, sugar and cayenne with hand beater or electric mixer at medium speed.
    Add egg yolks; beat.
    Now beat in oil, drop by drop, until 1/4 cup is added.
    Continue adding oil slowly; when thick, beat in vinegar and 1 tablesp. lemon juice alternately with oil until all is used.
    Keep in least cold part of refrigerator. Makes 2 cups

    “Cooked Salad Dressing”

    2 tablesp. cornstarch
    2 teasp. sugar
    1 teasp. dry mustard
    1 teasp. salt
    1/4 teasp. paprika
    1/8 teasp. pepper
    1 cup fluid milk or liquefied nonfat dry milk
    1 egg yolk
    2 tablesp. vinegar
    1/4 cup salad oil

    In saucepan, mix cornstarch, sugar, mustard, salt, paprika and pepper.
    Slowly stir in small amount of milk; mix till smooth.
    Add remaining milk.
    Cook over low heat, stirring constantly, till mixture thickens and boils.
    Remove from heat; gradually stir into egg yolk.
    Return to heat 2 min., stirring constantly.
    Remove from heat; gradually beat in vinegar, using hand beater or electric mixer.
    Add oil, beating till smooth; cool, then refrigerate.
    Just before serving, beat slowly till creamy. Makes 1 cup

    Note from me:

    Since this was written in 1958 the fluid milk referred to is whole milk.

  2. MPeters

    MPeters said, over 3 years ago


    That’s maybe enough recipes for a while.

  3. Bruno Zeigerts

    Bruno Zeigerts said, over 3 years ago

    Lettuce refrain from salad jokes, shall we?

  4. Cooncat

    Cooncat said, over 3 years ago

    My recipe: open bag of prepared shredded iceberg lettuce … pour bottled low fat Italian dressing on it … eat.

  5. Bob   Vallinino

    Bob Vallinino said, over 3 years ago

    I ordered an “untossed”—-not tossed salad, and they thought I was nuts!

  6. katina.cooper

    katina.cooper said, over 3 years ago

    Give her a coupon for a free salad if she’ll keep the secret.

  7. MPeters

    MPeters said, over 3 years ago


    Your recipe is a lot like mine, except mine has Thousand Island dressing. Add a bit of shredded cheese, some bacon bits (real, not imitation), and maybe some croutons.

  8. pierreandnicole

    pierreandnicole said, over 3 years ago


  9. boldyuma

    boldyuma said, over 3 years ago

    That is a good recipe..I would leave out the corn or
    potato chips..The only crunchy thing I want in my salad is bacon bits or croutons..

  10. AStarofDestiny

    AStarofDestiny said, over 3 years ago


    Man, that sounds awesome. Thanks for the recipe!

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