French Dressing

Ingredients

• six tablespoons of olive oil
• four tablespoons of lemon juice or vinegar
• one-half teaspoon of salt
• one-quarter teaspoon of pepper
• one-quarter teaspoon of paprika
• a speck of cayenne

Method

1. 1

   Mix dry ingredients, stir in oil slowly, then add lemon juice or vinegar.

2. 2

   Mix thoroughly and shake well before serving.

Nutrition per serving

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 5. The excerpt below is the record exactly as published.

French dressing, make a deUcious salad, and, should there happen to be some cream cheese at hand, it is mixed with a little cream, a few chopped nuts, and rolled into balls which are then lightly sprinkled with paprika. Figs stuffed with this same cheese mixture make a salad accessory which will cause even an as- cetic's eyes to blink. In my garden, wherever it may be, whether it be large or small, there is always a plant of mint. One of my favorite Reckoning-Day salads is made by shredding the coarse, outer leaves of the lettuce with scissors, carefully arranging upon tiiis round slices of juicy, seedless oranges, over which is poured French dressing to which has been added a suspicion of sugar. The whole is then dusted over with finely powdered, fresh mint. All the ingredi- RECKONING-DAY DISHES 29 ents must be fresh and cold, or the result will be a dismal failure. In attractive, screw-top glass jars I keep the following sauces which have proved to be a refuge and a strength in times of emergency : Brown Sauce — Brown two tablespoons of butter — ^be careful not to bum — cook in this a slice of onion, a slice of carrot, a bit of pars- ley and a fragment of bay leaf. Let these brown in fat, stirring constantly. Add three level tablespoons of flour, a quarter teaspoon of salt, an eighth teaspoon of pepper. Con- tinue stirring and cooking till the flour turns reddish brown, then add cup of beef broth or chicken stock, cook until smooth and boiling, then strain. This sauce allows of infinite vari- ations. To it may be added olives cut in rings — ^this goes well with warmed-over game — or capers, mushrooms or strained tomatoes. White Sauce — Melt two tablespoons of butter in a small saucepan, add two tablespoons of flour, one-quarter teaspoon of salt, one-quarter teaspoon of pepper. Stir until blended, then add one cup of milk. Stir constantly till mix- ture boils and is thick and smooth. The use 80 COMFORT OF THE FAMILY of cream instead of milk and the addition of a teaspoon of lemon juice and a shake or two of celery salt makes a delicious sauce for chicken. Tomato Sauce — ^Add a slice of onion to the tomatoes from one can and cook fifteen min- utes. Blend three tablespoons of butter and the three tablespoons of flour in a saucepan. When boiling, strain into the mixture the hot tomatoes, add one-half teaspoon of salt, one- quarter teaspoon of pepper. Cook until boil- ing, smooth and thick, which result can only be obtained by constant stirring. Use this with macaroni or rice, around omelettes, corned beef hash, chops or steak. The sauces may be reheated by setting the glass jars in hot water on the range. It should be stirred, that the sauce may retain its smoothness. French Dressing — Six tablespoons of olive oil, four tablespoons of lemon juice or vinegar, one-half teaspoon of salt, one-quarter teaspoon of pepper, one-quarter teaspoon of paprika, a speck of cayenne

Cook this with the app: pantry check, scaling, and the assistant.