French Dressing

Ingredients

• 4 tablespoons of olive oil
• 1 tablespoon of vinegar
• 1/2 teaspoon of pepper
• 1/2 teaspoon of salt
• 1/2 teaspoon of mustard
• 1/2 teaspoon of Worcestershire sauce
• 1/2 teaspoon of onion juice
• A dash of cayenne

Method

1. 1

   Put all ingredients in a bottle, cork tightly and shake until a thick emulsion is made.

2. 2

   A little Mandalay sauce or home-made catsup improves this dressing.

Nutrition per serving

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 59. The excerpt below is the record exactly as published.

. 1 teaspoon of mustard. Mix the dry ingredients with the butter. Add yolks of egg, then cream, and, lastly, vinegar. Cook over hot water until it thickens. Strain, if necessary, and chill. Cooked Salad Dressing (Mrs. Charles Forney.) 1 teaspoon of mustard. 1 heaping teaspoon of flour. % cup of sugar. % cup of vinegar. % cup of water. 1 scant teaspoon of salt. Mix well, cook until thick, remove from stove and beat into it a well beaten egg. When ready to serve stir into it % pint of beaten cream. 159 French Dressing 4 tablespoons of olive oil. 1 tablespoon of vinegar. % teaspoon of pepper. % teaspoon of salt. % teaspoon of mnstard. % teaspoon of Worcestershire sance. % teaspoon of onion juice. A dash of cayenne. Put all ingredients in a bottle, cork tightly and shake until a thick emulsion is made. A little Mandalay sauce or home-made catsup im- proves this dressing. Mayonnaise Dressing 2 eggs (yolks well beaten). 2 mustardspoons of mustard. % teaspoon of salt. 1 tablespoon of flour. A pinch of sugar and cayenne pepper. Eub all together until light, add % cup of sweet milk (sour cream is better) ; % cup of vinegar; if the vinegar is too strong dilute with water. Put over fire until it comes to a boil, stirring constantly. Kemove from fire and while hot add butter size of a large egg. Stir until melted and when cool, if liked, add salad oil to taste. This dressing, if covered closely, will keep a week in a cold place. 160 Mayonnaise Dressing (Mrs. Arthur Bailey.) The secret of making this kind of dressing is having the bowl and ingredients cold. Put the yolks of 3 raw eggs in a bowl, and add 14 tea- spoon of salt and dash of white pepper. Stir with a fork or spoon. Add the oil slowly, thin with a few drops of lemon juice or vinegar, then add more oil. Alternate in this way until you have used 1 pint of oil and dressing is thick and glossy. About 4 tablespoons of lemon juice or 3 of vinegar will be needed according to its acid- ity. Keep covered and on ice until needed. Cole Slaw (Mrs. Allison Mayhew.) 2 eggs. 1 cup of vinegar. % teaspoon of mustard. 2 tablespoons of sugar. Boil all together, stirring constantly till it thickens. Cut fine a large head of cabbage. Add % teaspoon of salt, let it stand 20 minutes, then pour over it the dressing and serve. Pineapple Salad (Mrs. Arthur Bailey.) Take the ring of canned pineapple and sprinkle it with minced nuts, lay it on crisp lettuce leaves and put a large spoon of mayonnaise on the top. Serve with cheese and wafers. 161 Potato Salad (Mrs. E. F. Kramer.) Hard boil 3 eggs, remove shell and chop finely with a silver knife. Boil 3 potatoes, cut into dice while hot, and mix with the eggs. Salt and pepper to taste and pour over it the following dressing and let it stand. French Dressing Vs teaspoon of salt. 1/4 teaspoon of paprika. 1 teaspoon of mustard. 4 tablespoons of olive oil. 2 tablespoons of vinegar. Pepper Salad (Mrs. Marshall Butherford.) For two sweet peppers make a filling of slightly salted Philadelphia cream cheese to which has been added % cup of chopped nuts and just enough cream to blend it. Put the filled peppers on ice and let them get very cold. Just before serving slice with a sharp knife and place carefully on lettuce leaves with a salad dressing. Stuffed Tomato Salad (Mrs. Howard A. BircJiall.) Skin firm, medium sized tomatoes. Cut large hole in top, remove seeds and most of inside pulp. Drain well. Stuffing Remove seeds and inside pulp of two firm, 162 green sweet peppers, and chop fine. Also chop 1 stalk of celery and mix with peppers together with 2 teaspoons of boiled or oil dressing, which- ever preferred. Put stuffing in tomatoes. This quantity will stuff six tomatoes. Garnish top with 1 teaspoon of stiff dressing. Serve on let- tuce leaves. Stuffed olives cut in thin slices laid on top of dressing add very much to this dish. Sheldon Salad (Mrs. F. 0. Taylor.) 1 can of pineapple. 4 oranges. 2 bananas. % pound of Malaga grapes. % pound of candied cherries. Cut the pineapple into small squares. Seed the oranges and cut them fine; seed the grapes and cut them and the cherries in half. Slice the bananas very fine. Serve on lettuce leaves and pour over the following sauce : The juice of the pineapple, 1 cup of sugar, 1 tablespoon of corn starch, 1 cup of walnuts cut fine and 1% cups of water. Mix cornstarch with a little of the water and add the pineapple juice, sugar and remain- der of the water. Boil until thick and after it is cold add the nuts. This salad may be put to- gether and frozen. Tomato Salad (Mrs. John Wensell.) Remove the seeds and pulp from firm toma- 163 FOR WRITTEN RECIPES toes. Fill with a mixture of chopped celery, cucumber, and mayonnaise. Put a spoonful of mayonnaise on the top and serve on lettuce leaves. Potato Salad (Miss Eliza E. Eutherford.) 4 level cups of cut potato. 1 heaping cup of cut celery. 1 tablespoon of onion chopped fine. Salt to taste. Cook potatoes in their jackets. When done (not too soft) remove skins and cut in small cubes. When cool add celery, onion and season- ing. About an hour before serving mix with the dressing — mayonnaise or boiled salad dressing — and put in a cool place. Garnish with olives and beet pickles, cut in fancy shapes. 164 PIES Plain Pie Crust 3 cups of flour. 1 teaspoon of salt.

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