French Dressing

Ingredients

• 3 tablespoons oil
• 1 teaspoon salt
• 1 tablespoon vinegar or lemon juice
• 1/4 teaspoon paprika
• Onion juice (if desired)

Method

1. 1

   Have ingredients cold and mix thoroughly.

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 8. The excerpt below is the record exactly as published.

1 teaspoon salt. 3 hard cooked eggs. Add salt and chopped whites of eggs to the sauce; pour over hot toast. Rub egg volks through sieve and sprinkle over top of toast. Garnish with parsley. F ESCALLOPED EGGS AND COTTAGE CHEESE. 6 hard boiled eggs. 1 cup cream sauce. 1% cup cottage cheese. 1 sweet red pepper in strips. Cut eggs in guariers and put about 14 of the amount in buttered baking dish. Cover with sauce into which the cottage cheese has been folded and sprinkle over it a layer of the sliced pepper. Re- peat until dish is full. Sprinkle crumbs on top, dot with butter sub- stitute and brown in hot oven. The recipes upon this leaf Are not of such great cost, So try them when your day is brief There'll be no labor lost. WAR TIME SALADS FRENCH DRESSING. 3 tablespoons oil. i teaspoon salt. 1 tablespoon vinegar or 14 teaspoon paprika. lemon juice. Onion juice (if desired)

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