French Dressing

Ingredients

• Vinegar, 1 tablespoon.
• Salt, 1/2 teaspoon.
• Oil, 3 tablespoons.
• Pepper, 1/4 teaspoon.
• Cayenne or paprika, a dash.

Method

1. 1

   Mix salt, pepper and oil, then stir in very slowly the vinegar, beating all the time with a fork till it becomes light and a little thickened.

2. 2

   Then add a dash of paprika or cayenne.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 113. The excerpt below is the record exactly as published.

French dressing. Peel a ripe grapefruit and remove all white skin. Chill and arrange sections on lettuce leaves, cover with a layer of chopped walnuts or pecans and then a layer of cheese put through a ricer. Pour over all a good French dressing. L. S. E., Brookline. ALLIGATOR PEAR SALAD. Cut a large alligator pear around in rings, and slip these from the seed. Lay each ring in a nest of lettuce leaves and on each ring lay a slice of tomato. Place a spoonful of mayonnaise on the tomato and top with a tiny raw or pickled onion. Mrs. G. H., Allerton. SALADS AND SALAD DKI.SMNG. 249 MAYONNAISE. Egg yolks, 2. Salt, y2 teaspoon. Dry mustard, 1 teaspoon. Paprika, 4 or 5 dashes. Sugar, 1 teaspoon. Olive oil. Vinegar, 1 pint. Place in a quart bowl, which is set in a pan of cracked ice, the dry egg yolks, mustard, sugar and seasoning. Mix we 11 with a silver spoon. Then begin to add the olive oil very slowly, drop by drop, stirring rapidly all the time. When about 1 tablespoon of oil has been added, add a teaspoon of vinegar. Continue to stir, adding oil and vinegar alternately, a few drops at a time, until the pint of vinegar has been used and the mixture is of the consistency of creamed butter. Chill all ingredients before mixing and stir con- stantly. Takes y2 hour to make and should not be hurried. When using mayonnaise with a fruit salad, add an equal quantity of whipped cream. Sister Anne. MAYONNAISE WITHOUT OIL. Butter, 1 tablespoon. Dry mustard, l/2 teaspoon. Vinegar, 3 tablespoons. Eggs, 2. Salt and pepper. Put all ingredients in a double boiler, beating eggs light and adding salt and pepper to taste. Stir till it begins to thicken, but not to boil. Remove from fire, cool and chill. Mrs. F. T. V., BrooUine. BOILED MAYONNAISE DRESSING. Eggs, 2. Olive oil, 3 tablespoons. Salt, y2 tablespoon. Milk, y2 cup. Mustard, y2 tablespoon. Vinegar, y2 cup. Sugar, 1 scant tablespoon. Cayenne, a few grains. Mix and sift salt, sugar and mustard and stir thoroughly into the well beat. -n rugs. Beat oil in with an egg beater, also milk ;nid vinegar, and add cayenne. Cook in a double boiler Vi; hour, beating frequently with tlir egg beater. Cool and chill. .17. E. E., ftrookline. 250 SALADS AND SALAD DRESSING. SALAD CREAM. Eggs, 2. Salt, 1 saltspoon. Mustard, 1 teaspoon. Paprika, a shake. Flour, 1 teaspoon. Vinegar, y2 cup. Sugar, 3 teaspoons. Cream, y2 cup. Butter, 1 tablespoon. Mix together dry ingredients, add eggs, slightly beaten, then the vinegar, cream and butter. Cook in double boiler till the consistency of cream. Mrs. H. B. C., East Boston. RUSSIAN SALAD DRESSING. Mayonnaise, 1 pint. Chopped peppers, % cup. Chilli sauce, y2 cup Chopped capers, 1 pound. Minced chives, y% tablespoon. Season mayonnaise with tarragon vinegar and a little mustard, add remaining ingredients and mix well. Carrie. BOILED DRESSING. Milk, y2 pint. Butter, 1 tablespoon. Flour, 1 heaping tablespoon. English mustard, 1 tablespoon. Salt, a pinch. Vinegar, 1 tablespoon. Heat milk to boiling point, add flour blended in a little cold milk, salt and butter and boil till thick, stirring constantly to avoid burning. Set aside till entirely cold. Just before serving blend mustard and vinegar and add to white sauce. FRENCH DRESSING. Vinegar, 1 tablespoon. Salt, y2 teaspoon. Oil, 3 tablespoons. Pepper, 14 teaspoon. Cayenne or paprika, a dash.

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