This vintage recipe folder by Foulds’ Elbow Macaroni was found in a large collection, date unknown but I think this is from the 1930s or so. The folder contains 5 different recipes for macaroni salad, I’ve typed them out below along with scanned copies.

Prize Winning
MACARONI SALAD RECIPES

SALADS NOW IN SEASON
Delicious–novel–easily prepared Salads can be made with

Foulds’ Elbow Macaroni (Salad Style)

Foulds’ Elbow Macaroni is particularly adaptable for the making of macaroni salads–blends pleasingly with all kinds of fresh vegetables.

“Foulds’ Special” Salad
(Makes 6 generous servings)

1/2 cup chopped celery
3 tablespoons sweet pickle relish
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped pimentoes
1 cup tiny cooked peas
sprinkle with paprika
1 package Foulds’ Elbow Macaroni (Salad Style)

1. Boil macaroni until tender–chill.
2. Mix thoroughly all ingredients, moisten with mayonnaise or cooked dressing.
3. Serve on lettuce leaf with crackers.

Foulds’ Elbow Macaroni (Salad Style) cooks up flavory, firm and tender because it is made of the finest grade of Durum Wheat Semolina.

Shrimp Salad
(Makes 6 generous servings)

1 cup shrimp cut in small pieces
1/4 cup sweet red pepper chopped fine
2 cups lettuce, chopped fine
1/4 cup green pepper, chopped fine
Salad dressing
Salt
1 package Foulds’ Elbow Macaroni (Salad Style)

1. Cook macaroni in boiling water until tender. Chill.
2. Add chopped shrimp, lettuce and peppers.
3. Mix and salt to taste. Add mayonnaise or boiled dressing in amount desired.
4. Serve in bowl lined with lettuce leaves, or on individual plates. Garnish with whole shrimp and strips of pepper. Onions may be used in place of green pepper or added in small quantity to the recipe.

Mayflower Salad
(Makes 8 generous servings)

8 large tomatoes
1 cup cooked shrimp
1 tablespoon lemon juice
1/4 cup peas
1/4 cup chopped celery
1/2 teaspoon salt
2 or 3 tablespoons mayonnaise
Lettuce
1/2 package Foulds’ Elbow Macaroni (Salad Style)

1. Cook macaroni until tender. Drain and chill.
2. Peel tomatoes and hollow them out, leaving as big a cup as possible.
3. Mix remaining ingredients, using only enough mayonnaise to hold together (about 2 or 3 tablespoons). Stuff into tomatoes.
4. Garnish with mayonnaise and small pieces of shrimp and serve on lettuce.

Gulf Stream Salad
(Makes 4 generous servings)

1 can tuna fish
1 tablespoon lemon juice
1 can sifted peas
1/2 cup chopped celery
1/2 cup or more of mayonnaise
1 package Foulds’ Elbow Macaroni (Salad Style)

1. Cook macaroni until tender. Drain and chill.
2. Add all of the remaining ingredients.
3. Mix with enough mayonnaise dressing to moisten.
4. Serve on lettuce with French or Chiffonade dressing.

CHIFFONADE DRESSING: To 1/3 cup of a tart French dressing add 1/2 green pepper, 1 hard-boiled egg and 1 pimiento all well chopped. Blend and serve.

Hearty Salad
(Makes 6 generous servings)

1 small can shrimps or 1/4 lb. fresh shrimps
1/2 green pepper chopped
3 sweet pickles
1/2 small onion
1/2 cup cottage cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 hard cooked egg
2 cups FOULDS’ Elbow Macaroni (Salad Style)

1. Cook macaroni in boiling salt water until tender–chill.
2. Mix in order given, add 1/2 cup mayonnaise and chill.
3. Serve on bed of lettuce, garnish with mayonnaise and grated yolk of hard cooked egg. White of egg may be chopped and added to salad mixture.

This promo recipe from Family Circle magazine was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

POTATO-SALAD BOATS
VEGETABLES–Potatoes

Hot baked potatoes start an unusual cold salad, bright with peas and pimiento

Makes 6 servings

6 hot baked potatoes
1 package (10 ounces) frozen peas, cooked and drained
1 can (4 ounces) pimientos, drained and diced
1/3 cup bottled herb-and-garlic salad dressing
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing

1. Cut a thin slice lengthwise from each potato; scoop out insides in large chunks; place in a large bowl. Set shells aside.
2. Add peas and pimiento to potatoes in bowl; drizzle with bottled dressing; sprinkle with salt. Toss lightly; let stand at least 15 minutes to season.
3. Fold in mayonnaise or salad dressing; spoon mixture into potato shells. Chill until serving time.

This recipe was printed on a promo card for Hellmann’s Real Mayonnaise and found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

POTATO SALADS

PARTY POTATO SALADS FROM HELLMANN’S REAL MAYONNAISE

Fruit Potato Salad

2-1/2 cups diced, cooked potatoes
1 (8-3/4 oz.) can pineapple tidbits, drained
1/3 cup green grapes
1/4 cup coarsely chopped nuts
1/2 teaspoon dried mint, crushed
3/4 cup HELLMANN’S Real Mayonnaise

Combine ingredients. Chill. Makes 3 servings.

This recipe was printed on a promo card for Hellmann’s Real Mayonnaise and found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

POTATO SALADS

PARTY POTATO SALADS FROM HELLMANN’S REAL MAYONNAISE

Frankfurter Potato Salad

2-1/2 cups diced, cooked potatoes
2 tablespoons vinegar
1 tablespoon prepared mustard
1/2 teaspoon salt. Dash pepper
3 frankfurters, sliced
1/2 cup diced Cheddar cheese
1/2 cup chopped celery
1 hard cooked egg, chopped
2 tablespoons chopped FANNING’S Bread and Butter pickles
1/2 cup HELLMANN’S Real Mayonnaise

Combine ingredients. Chill. Makes 4 servings.

See this page for the Fruit Potato Salad recipe.

This promo recipe slip from Treasure Cave Cheese was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

BASIC 3-1 (Oil-Vinegar) FRENCH DRESSING

BLEND: Seasoning to suit
with: 1/4 Cup Vinegar
add: Ice Cube–for Quick Heavy Blend

WHIP in: 3/4 Cup Salad Oil

SEASONINGS Most Often Used
Alone or Several Combined

GARLIC: Rubbed, Mashed, Juice, or Powder to suit.

HERBS: 1 to 4 Tablesp. chopped Fresh, or 1/2 to 1 Teasp. Dry Chives, Parsley, Basil, Dill, Tarragon, etc.

SPICES: 1 to 3 Teasp. Paprika, Mustard, Curry, Celery Seed, etc.

CONDIMENTS: 1 to 3 Tablesp. Catsup, Chili Sauce, Chutney, etc.
1/2 to 3 Teasp. Worcestershire, Horseradish, etc.

SWEETENINGS: 1 to 3 Teasp. Sugar, Honey, Syrup, Molasses, Jelly, Fruit, Fruit Juice, etc.

OTHER: 1 to 3 Teasp. chopped Capers, Anchovies, Sardines, etc.
1 to 4 Tablesp. mashed Egg Yolks
1 to 4 Tablesp. finely chopped Onion, Celery, Green Peppers, Pimentos, etc.

For Example: True French — Use only Garlic rubbed bowl

or: Typical Chef’s — Garlic, 1 Teasp. each Mustard and Sugar, and 3 Tablesp. Catsup.

VARIATIONS — Oil and Vinegar

for Vinegar: 1 Tablesp. Lemon Juice — 3 Tablesp. Vinegar
1 Tablesp. Table Wine — 3 Tablesp. Vinegar

for Salad Oil: 1/4 Cup Cream — 1/2 Cup Salad Oil
1 Tablesp. Fish Oil — Salad Oil to 3/4 Cup

for Heavier Bodied Dressing: — Blend 1/4 to 1 Cup Mayonnaise with Basic Recipe.

TREASURE CAVE RECOMMENDS:

Dress Salad with YOUR Favorite Dressing

Then: CRUMBLE or SHRED TREASURE CAVE over the Salad.

BUT–if YOU Prefer Cheese in the Dressing
CRUMBLE: 1 4-oz. TREASURE CAVE SQUARE into the Basic Recipe.
Yield: 12 to 14 ozs. (Serves 8 to 12)

EAT OUT Occasionally and Order BLUE CHEESE Dressing

SALAD TIPS

To Avoid Wilted Salads–Use Only Fresh, Chilled Greens.

DRY GREENS: Remove excess water after washing by shaking in Salad Basket or Tea Towel, or pat dry with towel. Wet greens wilt easily.

BREAK and TEAR GREENS: Tearing permits natural fiber and cellular division with a minimum of bleeding. Cutting severs cells and allows bleeding.

COAT GREENS: Raw or coddled egg protect greens from salad dressing acids and salt to reduce wilting. Initial coating of oil will also help.

CHILL: Bottled or Ready-Mixed Dressings. Warm dressing wilts greens. If you dress salads with Oil and Vinegar separately–use them chilled. If you blend Oil and Vinegar–whip with ice cube in the bowl. This helps in producing a heavy blend.

This promo recipe from Treasure Cave was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

TOSSED GREEN SALAD

Wash, Drain, DRY, Break, and TEAR:

4 parts SWEET GREENS–4 cups—1 quart Bibb, Romaine, Boston, Head or Leaf Lettuce.

2 parts BITTER GREENS–2 cups–1 pint Endive, Escarole, Raw Spinach or Dandelion Greens.

1 part SHARP GREENS–1 cup–1/2 pint Watercress, Raw Cauliflower, Raw Broccoli, or Radish (thin slices of last two).

DRESS with YOUR Favorite Salad Dressing.

Sprinkle with Poppy Seed and toss gently.

CRUMBLE: One 4-oz. TREASURE CAVE SQUARE on Salad to garnish and finish.

(Serves 6 to 8 Dinner Salads)

TREASURE CAVE BLUE CHEESE

This is a recipe pullout from Family Circle magazine, date unknown. I’ve typed it below along with a scanned copy (both sides).

FRUITED WINE MOLD
Makes 8 servings

3 envelopes unflavored gelatin
1/3 cup sugar
2 cups water
2 tablespoons lemon juice
1 bottle (3 1/4 cups or 750 ml.) rose wine
1 cup halved green grapes
1 cup halved strawberries
1 large orange, pared, sectioned and cut into small pieces
Orange Sour Cream Dressing (recipe follows)

1. Combine gelatin and sugar in a small saucepan; stir in 1 cup of the water. Heat and stir over low heat until gelatin is dissolved. Remove from heat; stir in remaining water and lemon juice. Pour into a large bowl; add wine. Chill until partially set, about 1 hour.
2. Fold in grapes, strawberries and orange. Pour into a 7-cup mold. Chill about 4 hours or until firm.
3. Dip mold quickly into warm water; invert onto serving platter; shake gently to unmold. Serve with Orange Sour Cream Dressing.

ORANGE SOUR CREAM DRESSING: Combine 1 teaspoon grated orange rind, 2 tablespoons orange juice, 1 cup dairy sour cream, 2 tablespoons honey and 1/4 teaspoon ground ginger in a small bowl. Chill well.

This promo recipe card from Time Life Books was found in a large collection, date unknown. I’ve typed the recipe below along with a scanned copy (of both sides).

Saffron Rice Salad

Serves: 8
Working time: 15 minutes
Cooking time: 20 minutes

1 1/2 cups unprocessed long-grain rice
1/2 tsp. saffron threads dissolved in 1 tbsp. boiling water
1/2 sweet red pepper, seeded, deribbed and cut into thin slices
1/2 sweet green pepper, seeded, deribbed and cut into thin slices
1 ripe tomato, thinly sliced and coarsely chopped
1 cup cooked chick-peas
1 cup cooked fresh peas
1/3 cup black olives, thinly sliced
1/3 cup whole unskinned almonds

Vinaigrette Dressing

4 tbsp. red wine vinegar
1/4 tsp. salt
6 tbsp. virgin olive oil
2 tbsp. polyunsaturated oil
freshly ground black pepper

Put the rice in a pan, add 3 cups of boiling water and the dissolved saffron. Stir to distribute the saffron, and bring the liquid back to a boil. Cover and cook at a simmer for 20 minutes, or until the rice is tender and all the water is absorbed.

In a large bowl, make the vinaigrette by mixing the vinegar and salt together and slowly whisking in the oils, a few drops at a time. Season with pepper to taste. Add the rice to the bowl, together with the prepared vegetables. Toss all the ingredients until well coated with the vinaigrette.

Serve the salad either at room temperature or slightly chilled.

Editor’s Note: Present on lettuce leaves for a light lunch or use as a summertime accompaniment to grilled meats.