• 10 tablespoons sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 medium onion grated
  • 1 cup oil
  • ½ cup vinegar
  • 1 tablespoon celery seed


  • In a Waring blender (or Cuisinart food processor, now) combine thefirst five ingredients and blend well for 10 minute. Slowly add vinegar while continuingblending. Then add celery seeds.
  • Let sit several hours, stored in covered jar.


This is a Klock family favorite adapted by Nancy for our little red cookbook. It was enjoyed by her at the English Tea Room Restaurant when visiting Peterwhile he was in college in the sixties.
Best served on a rather plain green salad (e.g. mix of lettuce andraw spinach) or as a coleslaw dressing.
Adapted from a salad served in the sixties in the English TeaRoom, Boston.
This recipe has been kitchen tested.
Keyword Salads and Salad Dressings