Heinz Salad Dressings

I can get no further than the Salad Dressings chapter in Salads - A Recipe Book by Heinz (1956, 96 pp.) before I start to question whether or not I'll like any of the recipes in this cookbook.

Some of the salad dressings that the Heinz Test Kitchens have concocted appear to be just a hodgepodge of numerous Heinz products.

Most of the recipe variations to their Basic French Dressing don't sound very appetizing to me:

BASIC FRENCH DRESSING

1/4 cup Heinz Vinegar
3/4 cup salad oil
1/4 teaspoon paprika
1/2 teaspoon salt
1 teaspoon sugar

Combine ingredients. Shake vigorously. Chill. Shake before serving.

VARIATIONS

RELISH DRESSING
To 1/2 cup Basic French Dressing, add 3 tablespoons Heinz Hamburger Relish. Makes 2/3 cup.

LORENZO DRESSING
To 1/2 cup Basic French Dressing, add 2 tablespoons Heinz Chili Sauce. Makes about 2/3 cup.

KETCHUP ONION DRESSING

To 1-1/3 cups Basic French Dressing, add 1/3 cup minced onion, 1/3 cup sugar, 1/3 cup Heinz Tomato Ketchup and 2 tablespoons Heinz Worcestershire Sauce. Beat until well blended. Makes 2 cups.

CHIFFONADE DRESSING
To 3/4 cup Basic French Dressing, add 2 tablespoons minced parsley, 2 tablespoons minced onions, 1/4 cup chopped, cooked beets and 1 hard-cooked egg, chopped. Makes 1 cup.

I had to stop at the Mayonnaise recipe that calls for 1 teaspoon Heinz Prepared Mustard. They should have called it Mustard Mayonnaise (not a flavor combination that I'm personally fond of) straight off.

Sometimes I'm really grateful for the twenty feet of supermarket shelf space dedicated to commercially-prepared salad dressings.

I'll examine the rest of the book later. Perhaps I shouldn't be perusing a salad cookbook at 6 a.m. anyway.

I do like the 1950s era servingware and tableware shown in the illustrations.