French Dressing

Ingredients

• half a teaspoonful of salt
• a saltspoonful of pepper
• four tablespoon fuls of olive oil
• one tablespoonful of tarragon vinegar or lemon juice

Method

1. 1

   Put salt and pepper in a bowl; add olive oil slowly while mixing.

2. 2

   When salt is dissolved, add tarragon vinegar or lemon juice.

3. 3

   Mix and use at once.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 16. The excerpt below is the record exactly as published.

FRENCH DRESSING Put half a teaspoonful of salt and a saltspoon- ful of pepper in a bowl; add slowly, mixing all the while, four tablespoon fuls of olive oil. When the salt is dissolved add one tablespoonful of tar- ragon vinegar or lemon juice. Mix and use at once. ITALIAN DRESSING Put in a bowl half a teaspoonful of salt, a dash of cayenne, a teaspoonful of tomato paste, or a tablespoonful of tomato ketchup; add gradu- My Best 250 Recipes 61 ally, mixing all the while, four tablespoonfuls of olive oil. Add one clove of garlic that has been mashed to a pulp, and a tablespoonful of tarragon vinegar. LETTUCE SALAD Cut the lettuce in four quarters, beginning at the bottom. Remove the leaves carefully without mashing or pressing them. Carefully wash each leaf and put it on a clean, soft napkin; dry and arrange them loosely in the salad-bowl. Sprinkle over chopped chives, parsley or onion, as you like. At serving-time have this brought to the table, also the oil and vinegar. Dust the salad with salt and pepper. Rub the spoon with garlic, measure the oil, pour it over the lettuce, mix and toss with a salad fork and spoon until the oil is evenly dis- tributed. Then pour over the vinegar, toss again, and serve. MY FAVORITE SALAD Select a white, crisp head of lettuce; cut at the base, break it apart, and throw the leaves in cold water for an hour. Cut in very thin slices a carefully boiled beet; shave sufficient cabbage to make a pint; throw it in ice water. At serving- time shake and dry the lettuce and the cabbage. Put a layer of lettuce leaves in the bottom of a salad-bowl, put over a portion of the cabbage, then some beets, a half teaspoonful of celery seed ; then 62 My Best 250 Recipes another layer of cabbage and garnishing of beets. Peel two tomatoes, cut them in halves, press out the seeds, and cut the flesh in cubes of an inch. Put these around the edge. Put in the centre of the bowl the heart of the head of lettuce, and stand it aside until serving-time. To dress, dust with a teaspoonful of salt, a saltspoonful of pepper

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