Alberta's Fishermen's Grotto Chef's Special Salad Dressing

Gramma used to serve this in her pink glass compote dish. She used it
for her Crab Louis salad, which she arranged on her green frosted
"Pebble Leaf" plates manufactured by Indiana Gass Company. This recipe
was in a little booklet she obtained from Fisherman's Wharf in San
Francisco, where we would frequently go to eat on Sundays (usually
Castagnola's, but sometimes Tarantino's and later Scoma's).

1 1/2 cups Chili sauce
1/4 cup celery (ground fine)
1/4 cup sour pickles (ground fine)
2 cups mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon horseradish

Put all ingredients into bowl. Mix together until well blended.

Makes one quart.

Keep in cool place but not in refrigerator. It will keep indefinitely.
(This is an interesting comment--I guess I would make only enough for
whatever I was serving--Pamela.)