French Dressing

Ingredients

• one-third to one-half as much vinegar or lemon juice
• each tablespoon of oil
• a quarter of a teaspoon of salt
• a little pepper or paprika

Method

1. 1

   Beat with a spoon till well blended.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 76. The excerpt below is the record exactly as published.

French dressing (see below) over a lettuce leaf, and let it stand awhile. How would you recommend keeping lettuce? How freshen it quickly? When should it be dressed? B. COOKING GREENS. Pick over and wash very carefully in several waters spinach or other greens. 1. Cook for ten minutes in a saucepan without the addi- tion of more water than remains from the washing, tossing frequently to prevent burning. Chop. Con- tinue simmering until tender. 2. Cook uncovered in a large amount of salted water until tender. Compare the flavor and color obtained by the different methods of cooking. Season part of the spinach with salt, pepper, and butter, and serve with slices of hard-cooked eggs. Pack the rest into a mold to cool. Serve as salad with one of the following dressings. FRENCH DRESSING. Use one-third to one-half as much vinegar or lemon juice as oil, and a quarter of a teaspoon of salt for each table- spoon of oil. Add a little pepper or paprika

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