That is, a vinaigrette.
We’ve discussed this kind of French dressing before, in our post on salad dressing from the Kent, Ohio binder. Based on the evolution of what we call French dressing, this recipe dates, most likely, from sometime earlier than the 1950s.
From the box of D.W. from Cedar Falls, Iowa.
French Dressing
(Elizabeth Fanny.)
1 scant cup sugar.
1 tsp. salt.
1 tsp. celery seed.
1 tsp. dry mustard.
1 tsp. paprika.
1 Tbsp. grated onion.
1 cup oil.
Beat well, then add 3 Tablespoons vinegar.