French Dressing

Ingredients

• one-quarter teaspoon salt
• one-quarter teaspoon white pepper
• three tablespoons olive oil
• ten drops onion juice
• one tablespoon vinegar
• one-half tablespoon lemon juice

Method

1. 1

   Mix salt, pepper, and onion juice in a bowl, then add oil gradually.

2. 2

   Add vinegar and lemon juice alternately.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 28. The excerpt below is the record exactly as published.

French dressing for several hours in a cold bowl. Shred a large head of celery, cut into long strips, Percy J. Meyer Herbert S. Mey, r MARDWOOD INTERIOR CO. jj , INLAID FLOORS Z?::^^ T± COUNCIL COOK BOOK. cover with French dressing, place in the salad bowl, with the duck piled in the center. Garnish with chopped, hard-boiled eggs. , Herring Salad. Take six Milchner herrings, soak in milk over- night, skin, and cut up very fine, and rub the milch to a cream, then press through a sieve. Have some beets and celery root cooked, and cut into small cubes. Cut up some vinegar pickles, olives, and capers, and add to the chopped herring and milch. Scoop out apples, cut up some, and add to the salad. Mix all with either mayonnaise or French dressing. Put salad into the scooped-out apples. Banana Salad. On a crisp lettuce leaf lay a half or a whole banana, cut in halves. Spread over it the following boiled s^lad dressing: Two eggs, half a cup of milk, two tablespoons granulated sugar, half a teaspoon salt, a little mustard. Beat eggs and sugar together; add milk, salt, mustard, and sugar, and put into a double boiler. When thick, add one-half a cup of vinegar, and let cool. Celery and Fruit Salad. Cut up the outer green stalks of celery; to one cup use one pint of water and a heaping teaspoon of salt. Let simmer until soft, add one-fourth of a box of gelatine that has soaked half an hour in half a cup of cold water; run through a jelly bag and mold FRECKLES CAN BE REMOVED Baer*t Kurtz Freckle Salve posi- tiveljr removes freckles, tan anJ snnbnm. Keeps the skia smooth and white. MannfactBred by Baer Drof Co. 722 Market St.,S.F. For Sale by all Druggists Price 50 Cents SALADS 89 in a ring mold. When hard, turn out on a bed of crisp lettuce leaves and fill the hollow center with a fruit mayonnaise of two oranges, two bananas, and two apples, peeled, cut small, and mixed with half a pint of mayonnaise and a cup of shredded lettuce. When unmolded, surround with lettuce hearts and an iced cream mayonnaise. Tripe Salad. Take some cold, cooked tripe, cut into thin strips, and cover with a salad dressing made of home-made mustard, salt, pepper, grated onion, oil, and vinegar. \ Pimiento Salad. Drain, dry, and cut into round slices one can of pimiento morrones. Smooth, in the water of the pim- ientos, yolks of two hard-boiled eggs, one clove of garlic, pinch each of salt and cayenne, and a good French dressing. Stir all and bring to a boil. When cool, pour over the sliced pimiento morrone, to whidh have been added two cups chopped celery and one cup small cheese balls made of any soft cheese, creamed with two tablespoons butter, one teaspoon each Worcestershire sauce and paprika, one saltspoon salt, one-half cup rolled cracker crumbs. Dressing for Lettuce. Rub the yolks of two hard-boiled eggs to a paste, adding a teaspoon salad oil or melted butter, being careful to add only a few drops at a time. Add half a teaspoon salt, one-half teaspoon prepared mustard. Go to FRED T. KNOLES, 2000 Fillmore Street, for Hard- ware, Cooking Utensils, Paints, Oils, Varnishes, Etc. Telephone West 1855 : : : 90 COUNCIL COOK BOOK. very little pepper, two tablespoons white sugar. Stir very hard, then pour in gradually one-half teacup vinegar. Marie's Salad Dressing for Lettuce. Three-fourths cup olive oil, three-fourths cup sugar, well beaten together. Add one-eighth teaspoon pepper, one-half teaspoon salt, eight tablespoons weakened vinegar. Mustard Dressing. Takp yolk of hard-boiled egg and rub smooth in a bowl. Add a couple of teaspoons of French mustard, salt, pepper, and little sugar. Add a little oil, and then a little vinegar. Garnish top with the white, cut in pieces. French Dressing. One-quarter teaspoon salt, one-quarter teaspoon white pepper, three tablespoons olive oil, ten drops onion juice, one tablespoon vinegar, and one-half tablespoon lemon juice

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