Recipe: French Dressing Recipes for Beverly

French Dressing (1940s)

1/2 cup granulated sugar
1 cup vegetable oil
2 tablespoons salt
1 teaspoon paprika
1 can tomato soup, undiluted
1 1/2 cups cider vinegar
1 large onion, grated
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper

Combine ingredients; shake or whisk well. Store in a tightly covered container in the refrigerator. Makes about 4 cups.

Family French Dressing

1 cup sugar
1 teaspoons salt
1 teaspoon pepper
1 tablespoon prepared yellow mustard
1 tablespoon prepared horseradish
1/2 cider vinegar
1 can of tomato soup (The brand doesn't seem to matter, but don't add anything to the condensed contents of the can.)
1 1/2 cups vegetable oil
1 tablespoon Worcestershire sauce
Celery seed to taste

Float 3 garlic cloves on top of mixture once it is well blended (A mixer or blender work best, but you don't want to chop up the garlic so be sure to blend before you add it.) Store in the refrigerator.

Mrs. Tyau's Tomato French Salad Dressing

1 Small Can Tomato Soup
1 Cup Salad Oil
1/2 Cup Vinegar
1/4 Cup Sugar
1 tsp. Salt
1 tsp. Dry Mustard
1 tsp. Paprika
3 Tbsp. Worcestershire Sauce
2 Tbsp. Grated Onions
1 Clove Garlic (bashed)

Combine all ingredients and beat with eggbeater. Then add one clove of garlic (bashed with back of knife).

Recipe Source: St. Louis Alumni News

"For those former students of St. Louis remembering Mrs. Eleanor Tyau who served us her hot lunches and homemade delicious French salad dressing. Here is her recipe she shared with us after she retired and was awarded an honorary diploma from the school."