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2 tsp. of vinegar
3-4 tsp. oil
1/4 tsp. of ketchup
1/8 tsp. salt and sugar
1 modest size garlic clove partially crushed
pepper to taste
Place in jar and shake vigorously. I tend to hang on to a few used condiment containers. I find them ideal for this situation.
This is not an especially original recipe but it comes from Alaska Avenue and is one of the few that have been spared oblivion. This dressing was the only one ever used in our house. It was made in 8 to 12 oz. quantities held in the refrigerator [before circa 1934 in the icebox]. I have tried this and find that the flavor deteriorates if held more than 4 to 5 days, but as a child I was not aware. The dressing was applied to all salads, but the one I enjoyed the most appeared almost weekly at Ma-moo’s Sunday lunch table [the Pritzes had Friday nights]; it was lettuce topped with grapefruit sections canned or fresh. Currently I do the same and find the mix produces a groilus. I also like to use this vinaigrette poured into the seed bowl of halved avocados.