Roquefort Dressing (1908)

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My web site was kindly mentioned by the editor on the FOOD HISTORY NEWS web
site, and I finally decided to subscribe to FHN. I was sent FHN 61, with a
cover story on "Roquefort French Dressing."

The first citation found was 1928.


(PROQUEST HISTORICAL NEWSPAPERS) ("Roquefort Cheese Dressing")
    1.  For Each Woman, According to Her Needs.; Tested Recipes Delicious
Potato Salad. Lettuce and Tomato Salad. Roquefort Cheese Dressing. New Potato
Salad. Whipped Cream Cake.
Chicago Daily Tribune (1872-1963). Chicago, Ill.: Jun 7, 1909. p. 11 (1 page)
:
_Roquefort Cheese Dressing.._
This is a new salad dressing and delicious. Mix roquefort cheese, olive oil,
vinegar, and paprika (have the mixture red with paprika) to the consistency of
mayonnaise. One ingredient and then another added till the right consistency
and according to the taste. Be careful and don't have it taste too strong of
wither the roquefort or the vinegar. This transforms lettuce or water cress
into a delicious salad. Make the paste thick and fill centers of celery. Would
make good sandwiches.  MARJORIE F. TAYLOR.

    2.  SCHOOL for HOUSE WIVES; WHAT IS a BUFFET LUNCHEON
MARION HARLAND. Los Angeles Times (1886-Current File). Los Angeles, Calif.:
Feb 12, 1911. p. VIII6 (1 page):
_Lettuce Salad, With Roquefort Cheese Dressing_
Put into a chilled salad bowl crisp lettuce leaves and pour over them a
French dressing, into which has been beaten grated or finely crumbled roquefort
cheese in the proportion of two tablespoonfuls of the cheese to one and a half
cups of dressing.

    3.  CHEFS BERATE EPICURES' FAD.; CCRYSTALLIZEI ROSE LEAVES A SAMPLE
ORDER; Jaded Fancies of Gourmets in Chicago Produce Strange Orders atLoop Hotels,
but Proprietors Are Prepared to Supply All the Whimsof Futurist Cooking.
DIRECT WIRE TO THE TIMES.. Los Angeles Times (1886-Current. Jun 23, 1913. p.
I2 (1 page):
...spinach with Roquefort cheese dressing,...


(PROQUEST HISTORICAL NEWSPAPERS) ("Roquefort Cheese Salad Dressing")
    1.  Marion Harland's Helping Hand.; Maple Ice Cream.
Marion Harland. Chicago Daily Tribune (1872-1963). Chicago, Ill.: Dec 11,
1912. p. 19 (1 page):
_Roquefort Cheese Salad Dressing._
Break into small bits with a spoon enough Roquefort cheese to make a heaping
tablespoonful. Put into a bowl a saltspoonful of salt, a dash of pepper, a
tablespoonful of vinegar, and three tablespoonfuls of salad oil. Beat to a smooth
dressing, add the crumbled cheese, and whip for a moment before pouring over
lettuce.--By request of J. W.

    2.  Marion Harland's Helping Hand.; Sandwich Mayonnaise.
Marion Harland. Chicago Daily Tribune (1872-1963). Chicago, Ill.: May 9,
1913. p. 15 (1 page) :
To prepare the Roquefort cheese salad dressing, make an ordinary French salad
dressing of one part vinegar to three parts oil, with salt and paprika, or
white pepper to taste, and when all the ingtredients are well blended heat in a
tablespoon, or more if there is much dressing, of Roquefort cheese crumbled
fine. Beat hard and pour over crisp lettuce leaves.

    3.  Marion Harland's Helping Hand.; Graham Nut Bread.
Marion Harland. Chicago Daily Tribune (1872-1963). Chicago, Ill.: Sep 17,
1913. p. 11 (1 page):
_Roquefort Cheese Salad Dressing._
Make an ordinary French dressing of one teaspoon salt one-half teaspoon white
pepper, three tablespoons olive oil, one tablespoon vinegar. Stir until
smooth and thick, then work into it one tablespoon Roquefort cheese, which has been
crumbled and mashed fine with the back of a silver fork. The cheese should be
blended smoothly with the French dressing and put on the lettuce, as would be
done with any dressing.--Request of L. B.

    4.  Marion Harland's Helping Hand.; Poems and Dialogues.
Marion Harland. Chicago Daily Tribune (1872-1963). Chicago, Ill.: Mar 3,
1914. p. 11 (1 page)


(PROQUEST HISTORICAL NEWSPAPERS) ("Roquefort Dressing")
    1.  Economical Housekeeping; Winter Lettuce.
Jane Eddington. Chicago Daily Tribune (1872-1963). Chicago, Ill.: Nov 5,
1913. p. 13 (1 page) :
The following salad dressings have been given by a woman who thinks of
nothing so much as of her home.
  '
THOUSAND ISLAND DRESSING.--Make a heavy creamy mayonnaise. Put some chili
sauce in a bowl; chop it with a knife so that there will be no large pieces of
tomato, and then mix this with the mayonnaise. Mrs. B. said this could not be
told from that served at the most expensive hotels.

This is one of the numerous ways of modifying mayonnaise, but as to what the
new and popular Thousand Island dressing is, probably chefs of today differ
and often vary an idea a bit and call the products by their own names. One of
the dressings served by this name is undoubtedly a Hollandaise fressing, which
is really a hot Mayonnaise, made by adding butter to egg, bit by bit, instead
of oil, and the chili sauce and perhaps some other additions.

The Roquefort dressings are rather popular today. Mrs. B. makes hers as
follows:

ROQUEFORT DRESSING.--Make a thick French dressing (put your seasonings of
salt and pepper or paprika in a bowl); add a little vinegar, then stir in oil
until it is thick; then rub into this Roquefort cheese enough to form a thick
paste; then thin just before serving with whipped cream.

Our fathers and grandfathers used to eat their lettuce with sugar and
vinegar. The larger part of this world eats it with the simplest of French dressings,
but in winter the cooked dressing is good, and also any of these thicker
mixtures, which can always be thinned with cream to advantage.

    2.  <A HREF="http://proquest.umi.com/pqdweb?index=1&did=000000100131196&SrchMode=1Display Ad 5 -- No Title
New York Times (1857-Current file). New York, N.Y.: Jan 13, 1915. p. 6 (1
page)

    3.  Display Ad 9 -- No Title
New York Times (1857-Current file). New York, N.Y.: Jan 18, 1915. p. 6 (1
page)

    4.  Display Ad 1 -- No Title
New York Times (1857-Current file). New York, N.Y.: Mar 2, 1915. p. 2 (1
page)

    5.  Display Ad 3 -- No Title
New York Times (1857-Current file). New York, N.Y.: Sep 8, 1915. p. 4 (1
page)


(NEWSPAPERARCHIVE.COM)
   Bismarck Daily Tribune   Friday, February 14, 1908 Bismarck, North Dakota

...Tomatoes Mashed Potatoes EJedlvfes, ROQUEFORT DRESSING Ice Cream
Cameinbert.....June Peas Sweet Potatoes Spring Oyster DRESSING Cranberry Sauce..
Pg. 8, col. 1:
Endives, Roquefort Dressing

   Daily Review     Friday, November 11, 1910 Decatur, Illinois
...banana. bread sandwiches, ROQUEFORT CHEESE DRESSING, ice cream a la
maple.....flakes, I'oast younK turkey, oyster DRESSING, Siblet gravy, cream rlced..

 Lima News  Sunday, July 14, 1912 Lima, Ohio
...Cucumber Tomato Sa'ad Head Lettuce ROQUEFORT DRESSING Coffee Mints Cakes..
Pg. 11, col. 2:
Head Lettuce with
   Roquefort Dressing

   Indianapolis Star    Sunday, May 11, 1913 Indianapolis, Indiana
...Potatoes Head, Lettuce with ROQUEFORT CHEESE DRESSING Pastries, Puddings
or.....Trout with Egg Sauce, Roast Duck with DRESSING And Mashed Potatoes or
The pink..


(ADS-L ARCHIVES)
THE FLOWER CITY COOK BOOK
by Mrs, Henry Leiter and Sarah Van Bergh
Du Bois Press, Rochester, NY
1911

Pg. 52:
CHICKEN A LA KING...

Pg. 165:
BUNDT...

Pg. 128:
ROQUEFORT CHEESE SALAD DRESSING
Press 1/4 pound cheese through a fine sieve; add gradually 1/4 teaspoonful
paprika, 3 tablespoonfuls lemon juice aand 4 tablespoonfuls oil or cream. Mix
well until smooth and well blended.