French Dressing

Ingredients

• Y% c. Wesson oil
• Y% t. dry mustard
• 1 can Campbell’s tomato soup
• 34 Cc. vinegar
• Y t. pepper
• 1 t. Worcestershire sauce
• Good dash red pepper

Method

1. 1

   Mix all ingredients together.

Nutrition per serving

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 22. The excerpt below is the record exactly as published.

FRENCH DRESSING 14 c. vinegar or lemon juice 1 t. sugar i, t. Salt wits ieusaladson iy t. paprika i ; Beat ingredients together in bowl or place in bottle and shake vigor- ously until mixture becomes thick and cloudy looking. —MRs. JAMES FRAZIER 49 GELATINE TO SERVE WITH CICKEN SALAD 1 pt. cream (whip if want to) 1 box lemon jello ic. grated American cheese 1% ec. mayonnaise 1 can No. 2 crushed pineapple i t. salt Grate cheese, add cream to it, mix well, add mayonnaise and salt. Drain pineapple and put it in the above mixture. Bring syrup from pineapple to boil (have at least cupful, even if you have to add hot water). Pour over jello to dissolve the jello. When jello has dissolved, add to above mixture. Pour in mold. —Mrs. JAMES D. GILLILAND BoILED DRESSING Zee ee LOU 2 egg yee ie sucar 3 Ce il Ie OGyinustarcd 14 c. vinegar I t. salt 22 Pe DUELeS Combine dry ingredients. Blend in egg yolks slightly beaten. Stir in milk and vinegar. Put over boiling water and stir constantly until thick. Stir in butter. Thin with cream if desired. —Mrs. STEWART CRINKLEY Fruit SALAD DRESSING 2 eggs 1 lemon juice I ¢c. Sugar 1 c. pineapple juice Y t. flour 1 c. whipped cream Beat eggs, add sugar, flour, and juices. Cook until thickened. Cool. When ready to serve fold in whipped cream. —Mrs. W. R. LANCASTER FRENCH DRESSING Y% c. Wesson oil Y% t. dry mustard 1 can Campbell’s tomato ye. sugar soup 34 Cc. vinegar Y t. pepper 1 t. Worcestershire sauce 1 T. onion juice Good dash red pepper

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