French Dressing

Ingredients

• five tablespoons of oil
• three of vinegar
• juice of half lemon
• two drops tobasco
• tablespoon of salt
• slice of onion

Method

1. 1

   Boil the mixture for three minutes, then strain and bottle.

2. 2

   Store in the ice box and shake before using each time.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 19. The excerpt below is the record exactly as published.

French dressing or mayonnaise. Handles of watercress may be attached to these baskets. Set on lettuce or cress, as desired. TRIANON SALAD — Cut one grape fruit and two oranges in sections and free from seeds and membrane. Skin and seed one cup white grapes and cut one-third cup pecan nut meats in small pieces. Mix ingredients, arrange on a bed of romaine and pour over the following dressing: Mix four tablespoons olive oil, one tablespoon grape juice, one tablespoon grape vine- gar, one-fourth teaspoon paprika, one-eighth teaspoon pepper and one tablespoon finely chopped Roquefort cheese. This dressing should stand in the ice-box four or five hours to be- come seasoned. CREAM DRESSING— Mix one-half level tablespoon each of salt and mustard, three-quarters level tablespoon of sugar, one egg slightly beaten, two and one-half tablespoons of melted but- ter, three-quarters cup of cream, and heat in a double boiler. When hot add very slowly one-quarter cup of hot vinegar, stir- ring all the time. When thickened strain and cool. FRENCH DRESSING— For party of six five tablespoons of oil and three of vinegar, juice of half lemon, two drops tobasco, tablespoon of salt, slice of onion

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