Salad Dressing (T vinegar t dry mustard t)

A church-supper vinaigrette of the shaken, not emulsified, kind: oil, vinegar, mustard, catsup and parsley, whisked or shaken hard in a jar just before serving. The abbreviations are the standard ones of the period, T for tablespoon and t for teaspoon.

• The mustard measureThe dry mustard quantity has lost its fraction and reads as "14t"; it is almost certainly a quarter teaspoon, in line with similar dressings of the era. Start at 1/4 teaspoon and add more to taste rather than guessing upward.
• CatsupTomato catsup of the period was often thinner and sharper than the modern bottled kind, though sweetened commercial brands were already sold. If you increase the catsup, bear in mind that today's ketchup may add more sugar.
• Dry mustard does the workPowdered mustard helps hold the dressing together. Whisk it into the vinegar and salt first and let it stand a minute or two to bloom.
• ParsleyAdd the chopped parsley last and use the dressing the same day; held overnight it turns dull.