French Dressing

Ingredients

• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons vinegar
• 4 tablespoons olive oil

Method

1. 1

   Mix ingredients and stir until well blended.

2. 2

   Some prefer the addition of a few drops of onion juice.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 74. The excerpt below is the record exactly as published.

French dressing. To keep them green tie bits of charcoal in muslin and boil with them. SPINACH Pick over carefully while dry, throw a few plants at a time into a large pan of cold water, wash well on both sides to dislodge insects, and pass to another pan. They should have at least .3 separate waters. Put tlie spinach into a large kettle without water, set it on the stove where it will cook slowly until the juice IS drawn, then cook for 30 minutes, or until tender; drain and chop fine. For | a peck of spinach add 2 tablespoons of butter and ^ teaspoon salt. Reheat and serve on buttered toast. SPRING CARROTS Cut the tops close to the roots. Wash with a brush and scrape; rut in slices lengtliwise or cross- wise and cook from 35. to 40 minutes. Season with salt, pepper and butter, or serve in white sauce. BEETS Be sure the beets are young and fresh. Old beets will never cook tender. The time for cookincr beet> depends on age and freshness. Cut oft' the tops to within an inch of the tuber; scrub with a veo-etable bru.sh, never cut, or they will " bleed " and lose color while cooking. Cook in boiling water until tender, from 1 to 4 hours. When done, plunge in cold water to remove the skins. Serve whole or sliced. Season with butter, salt and pepppr. Page One Hundred and Thirty PURITY FUOUR More Bread and Better Bread FRIED BEETS 1 KHlp hiitter in frving-pan : when hot, add beet slices and Boil young beets until tender, place a little butter m trying p , season with salt and pepper. STEWED CELERY C.t the coarse p.eces o, .el.r, -d ends of^.ta.ksus.g the ..e^.ea^s ^^^^'^^^^^J^Z sauce. ASPARAGUS Wash carcfull V . bunches green asparagu. c^t^ ^^Sin^lLSd ^tcl^^^e^^ M ^ntl^ IX riarge bundle and fa.ten with a broad band o^coarsemushn pinned ^^^^^ ^^^ ^^^ ^^^^^ ^^^j i:^n tTSetst'of tt ;l^inr "^^^^o. ^^ ^^n. spread bier on top of asparagus. Parker House Rolls are delicious for breakfast Start the day right by making them with PURITY FLUUK. Paste One Hundred and Thirty 'ala^B A FEW years ago salads seldom appeared on the table. They now constitute a course in almost every dinner. They are made in an endless variety of ways and are composed of meat, fish, vege- tables (alone or in combination), or fruits, with the addition of a dressing. The tendency is to eat too few green salads and too many sweet ones. We should cultivate a taste for wholesome green foods. No absolute rule can be laid down for the making of salads. Begin with simple ones and you will gradually become an expert salad maker. The one rule applying to all salads is to have them very cold and to serve them daintily. Dressing may be added at the table or just before sending to the table. If greens are allowed to stand in dressing they will soon wilt. FRENCH DRESSING * teaspoon salt. i teaspoon pepper. 2 tablespoons vinegar. 4 tablespoons olive oil

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