French Dressing

Ingredients

• teaspoonful salt
• teaspoonful pepper
• 2 tablespoonfuls vinegar
• 4 tablespoonfuls oil

Method

1. 1

   Mix oil with salt and pepper, and then pour in the vinegar, or put it all in a bottle and shake thoroughly.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 7. The excerpt below is the record exactly as published.

French dressing, and less known boiled _ dressing, all of which may be varied by adding various / ingredients, such as curry powder, chutney, tomato _ catsup, lemon juice instead of vinegar, horse radish, etc. ay 44 fs : MAYONNAISE SAUCE 4 teaspoonful mustard A few grains cayenne 4 teaspoonful salt or 4 tea- 1 egg yolk spoonful pepper 1 tablespoonful vinegar ; 1 gill salad oil: _. Mix mustard, salt and peppers in a bowl, add egg _ yolk, mix thoroughly and add vinegar while stirring. _ Add the oil drop by drop at first and beating until it thickens, and then add more frequently. If a dropper is not used, both hands will be occupied, one holding _ the bowl and the other stirrmg. Therefore, a damp _ cloth is put around the bowl to keep it steady. A f dropper simplifies matters as it leaves a hand free to hold the basin. Bo1tLED DRESSING $oz. flour 1 teaspoonful mustard Cayenne | 1 teaspoonful salt oz. sugar I egg or 2 yolks pint milk 4 tablespoonfuls vinegar Mix the dry ingredients with a little cold milk. Stir " in the remainder when boiling and allow to boil. Add beaten yolk of egg and heat sufficiently to thicken. Add peaceat when cold. 2iI SUMMER COOKERY BOOK Note.—This dressing may be kept for some time if water is added instead of milk. To serve, mix with a little whipped cream. FRENCH DRESSING teaspoonful salt | 2 tablespoonfuls vinegar teaspoonful pepper 4 tablespoonfuls oil

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