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Mrs. Belle De Graf was the leading authority on cooking in San Francisco in 1919.  She was the head of a weekly column that was printed every Sunday in the San Francisco Chronicle.  This Thousand Island Salad Dressing recipe of hers was printed on May 25, 1919.  The recipes that follow Mrs. De Graf’s are variations contributed by four other ladies and printed on June 8, 1919.

Mrs. De Graf’s Thousand Island Salad Dressing Recipe

Put into a small glass fruit jar 1/2 cup olive oil, the juice of 1/2 lemon, 1/2 orange, 1 teaspoon grated onion pulp, 1/4 teaspoon each of salt and paprika, 1 teaspoon Worcestershire sauce, 1/4 teaspoon mustard and 3 sprigs of parsley chopped fine.  Put on a rubber and the cover and sake vigorously until well mixed and creamy, then pour at once over the salad ingredients.  This is suitable for tomatoes, asparagus, peas, beans, spinach, lettuce, endive, etc.

Mrs. Bowles’ Thousand Island Dressing Recipe

Yolk of one egg, beaten; add drop at a time salad oil until you have used about 2 tablespoons of oil then the remainder of cup, a little at a time, beating it well.  This will thicken; then add 1/2 lemon and season with salt and pepper to taste; this makes a plain oil dressing; add to this juice of half an orange, 1/2 teaspoon Worcestershire sauce, 1/2 grated small onion, 3 sprigs of parsley chopped fine, 1/2 small green or red pepper chopped find.  Put in a bottle or cover can and shake well before using.

Mrs. John E. Bowles, 780 Post street.

Mrs. Case’s Thousand Island Dressing Recipe

2 tablespoons chopped parsley, 2 chopped pimientos, 1 teaspoon paprika, 1 – 3 teaspoon sugar, 1 small cup chili sauce.  Mix all together with a teaspoon of lemon juice and add to a large cup of mayonnaise.

Mrs. J. H. Case, 828 Taylor street.

Mrs. Elfin’s Thousand Island Dressing Recipe

To mayonnaise dressing made with tarragon vinegar, add 2 tablespoons each of finely chopped pimientos, olives and 2 tablespoons each tomato catsup and chili sauce; fold into 1/2 cup heavy cream whipped until stiff and just before serving at 2 hard-cooked eggs chopped moderately.

Mrs. M. Elfin, 2952 Scott street.

Mrs. Farley’s Thousand Island Dressing Recipe

1 cup mayonnaise (either boiled or beaten), 1 hard-boiled egg, 4 tablespoons chile sauce, using the mayonnaise for the foundation.  Thoroughly mix in the egg, which has been chopped into very small pieces; then blend in the chile sauce until the whole is a delicate pink; chopped olives and pimientos may be added if desired.  This method is a great deal less expensive, also considerably less work than the method generally used, and the results are practically the same.

Mrs. Irene Farley, 423 Porter street, Hanford.