From a booklet entitled: “Good Housekeeping’s Book of SALADS” by the editors of “GOOD HOUSEKEEPING MAGAZINE” published by CONSOLIDATED BOOK PUBLISHERSChicago 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 dressing1 tablesp. pickle juice2 tablesp. diced sweet pickle1 cup canned solid-pack tuna or salmon, or 1 cup cooked or canned chicken or turkey1/2 cup sliced celery1/2 cup chilled, cooked or canned peas1 cup coarsely crushed corn or potato chipsCrisp 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 “Mayonnaise” 2 teasp. dry mustard1 tablesp. lemon juice1 teasp. salt1 teasp. sugar Dash cayenne2 egg yolks1 3/4 cups salad oil2 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. cornstarch2 teasp. sugar1 teasp. dry mustard1 teasp. salt1/4 teasp. paprika1/8 teasp. pepper1 cup fluid milk or liquefied nonfat dry milk1 egg yolk2 tablesp. vinegar1/4 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.