French Dressing

Ingredients

• four tablespoonfuls of oil
• a half teaspoonful of salt
• a dash of red pepper
• one part vinegar

Method

1. 1

   In a chilled bowl, mix oil, salt, and red pepper.

2. 2

   Gradually add vinegar while stirring to blend oil and vinegar.

3. 3

   Adjust proportions to taste.

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 13. The excerpt below is the record exactly as published.

French dressing or mayonnaise. Ill Grape fruit, with fresh or canned cherries and nuts, either chopped or whole, according to the kind used. Mayonnaise. Q Tropical Salad Use an equal quantity of dates cut in half and stoned, fresh cocoanut, with the brown part peeled off and then cut in cubes, and orange pulp freed from the white covering of the sections and broken as little as possible. Serve on crisp lettuce or tender white cabbage leaves with mayonnaise dressing. 79 At their savory dinner set Herbs and other country messes. —Milton. Q Tomato Combinations i Tomato cups on lettuce, filled with nuts and celery. Mayonnaise. To make the cups peel the tomatoes and take out seeds. Tomato cups on lettuce, filled with minced onion and celery and minced green pepper. Mayonnaise III In the centre a mould of tomato jelly, around it a ring of finely shredded cabbage, onions and pecan nuts. Boiled mayonnaise dressing. In the centre, celery and IV Tomato jelly in a ring mould. English walnuts. Q Cucumber Salad Halve cucumbers, cut lengthwise, and fill with finely cut tomatoes, onions, celery, parsley and pecan nuts. Peel the cucumbers and remove the seeds before fill- ing, also peel the tomatoes and remove the seeds before using in the salad. After the cucumbers are filled chill them on ice. q Mayonnaise Dressing Two egg yolks, one to two cups of olive oil, two tablespoonfuls of vinegar, two tablespoonfuls of lemon juice, one teaspoon mustard, one teaspoon salt, one- 31 82 Labor gives the best relish. —Latin proverb. sixteenth teaspoon paprika. Beat the yolks of the eggs, add the olive oil, drop by drop, beating continually until thick, then add vinegar and lemon juice until thin. Again add oil until thick, and thin as before. Repeat this operation until the oil has been added. Mix to^ gether the mustard, salt and pepper and stir into the oil and egg. Whipped cream may be added just before serving. C( If the dressing is to be made on a warm day or in a very warm room, have the ingredients and utensils ice cold. While making the dressing have the bowl suf rounded by ice water. C} French Dressing French Dressing is easily and quickly made. The usual proportion is one part vinegar to four parts oil. Put four tablespoonfuls of oil in a bowl which has been thoroughly chilled, or set the bowl in another contain^ ing ice water or bits of cracked ice. Next put in a half teaspoonful of salt and a dash of red pepper

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