French Dressing in Quantity

Ingredients

• Olive oil, 1 cup
• Vinegar, 1 to 1 cup
• Mustard, 1 teaspoon, if desired
• Paprika, 1 teaspoon, if desired
• Salt, 1/2 teaspoon
• Powdered sugar, 1/4 teaspoon, if desired
• Dash cayenne pepper

Method

1. 1

   Combine olive oil and vinegar in a jar.

2. 2

   Add mustard, paprika, salt, powdered sugar, and cayenne pepper if desired.

3. 3

   Shake well to mix all ingredients thoroughly.

Nutrition per serving

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 62. The excerpt below is the record exactly as published.

French dressing in quantity, using a bottle with a glass stopper or a glass preserve jar. (Note. — It is desirable to use some olive oil in French dressing if it is not possible to afford olive oil entirely, because the flavor of the oil is more noticeable in French dressing than in mayonnaise.) To show the time saved by mixing in quantity have a member of the class at the same time mix up a small quantity of French dressing, using three tablespoonfuls of oil in a deep saucer. After this small portion is mixed show the eifect of adding a small piece of ice and a teaspoonful of ice water. These are generally added to the other ingredients before mixing. The oil thickens as it chills, and the water helps to make a fine emulsion.) If the class is interested in French dressings it may be well to have different members of the class modify portions of the dressing already made according to the recipes below, while one member might make the French dressing suitable for use with fruit salad,,,, by using orange or grapefruit juice in place of vinegar. If the class is more interested in cooked dressings, it will be well to concentrate on them and omit the French dressiug. 3. The making of quick mayonnaise dressing (see p. 100) may be demonstrated by the instructor to save time and material. A deep bowl and a suiall e^rn^ whip or a turbine egg beater are the most con- venient utensils. Take out a third of the finished dressing and add to it somewhat less than half its volume of hot cornstarch paste (see rule below) : to a second part add a third of an Qgg white, beaten till stiff and dr}-; leave the reuiaining third of the dressing plain for purposes of comparison. Explain that where cream is cheap, whipped sweet or sour cream may be stirred in just before serving. Afterwards members of the class may modify the dressing in various ways as indicated below. One member of the class might make a potato ma^^onnaise, for purposes of comparison. 4. Cooked dressing may be made individually or two or three . members may be asked to bring samples of favorite cooked dressings in glass jars, with the recipes plainly written. USE AND rREPARATION OF FOOD. 99 5. The salads demonstrated might include: A. A hearty salad of meat or fish, marinated and served with mayonnaise dressing. " Mock chicken " salad, made of celery and veal or lean pork (loin is especially good) ; or salmon or tuna fish mixed with an equal volume of cold boiled rice (cooked dry), witli celery or cubed cucumbers. B. One or two kinds of salad greens dressed with some modifica- tion of French dressing. C. A fruit salad with French or boiled dressing. It is desirable to have the material for these salads prepared by a committee of three or four women, either at their own homes or before the class assembles so that the salads are all ready to be put together. D. Salads from left-over vegetables. FKKXCII DEKSSING IX QUANTITY. Olive oil. 1 oup. JIiist.Mrd, 1 teaspoon, if ilesireil. A'inegar, i to i cup. Taprika, 1 teaspoon, if desired. Salt, li teaspoon. Powdered sugar, * teaspoon, if desired Dash cayenne pepper

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