Plain Salad Dressing

Ingredients

• three tablespoonfuls of best olive-oil
• one tablespoonful of vinegar
• one saltspoonful of salt
• one saltspoonful of pepper

Method

1. 1

   Mix salt and pepper, then combine with olive oil and vinegar.

2. 2

   Do not mix salad until ready to serve.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 88. The excerpt below is the record exactly as published.

a saltspoonful of pepper, and a grate of nut- meg ; and serve with game, helping a spoonful of the sauce, and one of the browned crumbs. The boiled onion may be minced fine and added, and the browned crumbs omitted. SAUCES AND SALADS. 175 Celery Sauce. Wash and boil a small head of celery, which has been cut up fine, in one pint of water, with half a teaspoonfui of salt. Boil till tender, which will require about half an hour. Make a cream roux, using half a pint of milk, and adding quarter of a saltspoonful of white pepper. Stir into the celery ; boil a moment, and serve. A teaspoonfui of celery salt can be used, if celery is out of season, adding it to the full rule for cream roux. Cauliflower ma}' be used in the same way as celerj^, cutting it very fine, and adding a large cupful to the sauce. Use either with boiled meats. Mint Sauce. Look over and strip off the leaves, and cut tbem as fine as possible with a sharp knife. Use none of the stalk but the tender tips. To a cupful of chopped mint allow an equal quantity of sugar, and half a cup of good vinegar. It should stand an hour before using. Cranberry Sauce. "Wash one quart of cranberries in warm water, and pick them over carefully. Put them in a porcelain-lined kettle, with one pint of cold water and one pint of sugar, and cook without stirring for half an hour, turning then into molds. This is the simplest method. The}^ can be strained through a sieve, and put in bowls, forming a marmalade, which can be cut in slices when cold ; or the berries can be crushed with a spoon while boiling, but left unstrained. 176 SAUCES AND SALADS. Apple Sauce. Pare, core, and quarter some apples (sour being best), and stew till tender in just enough water to cover them. Rub them through a sieve, allowing a teacupful of sugar to a quart of strained apple, or even less, where intended to eat with roast pork or goose. Where intended for lunch or tea, do not strain, but treat as follows : Make a sirup of one large cupful of sugar and one of water for ever}^ dozen good- sized apples. Add half a lemon, cut in very thin slices. Put in the apple ; cover closeh^ and stew till tender, keep- ing the quarters as whole as possible. The lemon may be omitted. Plain Pudding Sauce. Make a white roux, with a pint of either water or milk ; but water will be ver}^ good. Add to it a large cup of sugar, a teaspoonful of lemon or any essence liked, and a wine-glass of wine. Vinegar can be substituted. Grate in a little* nutmeg, and serve hot. Molasses Sauce. This sauce is intended especiall}- for apple dumplings and puddings. One pint of molasses ; one tablespoonful of butter; the juice of one lemon, or a large spoonful of vinegar. Boil twenty minutes. It may be thickened with a tablespoonful of corn-starch dissolved in a little cold water, but is good in either case. Foaming Sauce. Cream half a cup of butter till very light, and add a heaping cup of sugar, beating both till white. Set the bowl in which it was beaten into a pan of boiling water, SAUCES AND SALADS. 177 and allow it to melt slowly. Just before serving but not before, pour into it slowly half a cup or four spoonfuls of boiling water, stirring to a thick foam. Grate in nutmeg, or use a teaspoon ful of lemon essence, and if wine is liked, add a glass of sherry or a tablespoonful of brandy. For a pudding having a decided flavor of its own, a sauce without wine is preferable. Hard Sauce Beat together the same proportions of butter and sugar as in the preceding receipt ; add a tablespoonful of wine if desired ; pile lightly on a pretty dish ; grate nutmeg over the top, and set in a cold place till used. Fruit Sauces. The sirup of any nice canned fruit may be used cold as sauce for cold puddings and blancmanges, or heated and thickened for hot, allowing to a pint of juice a heap- ing teaspoonful of corn-starch dissolved in a little cold water, and boiling it five minutes. Strawberry or rasp- berry sirup is especially nice. Plain Salad Dressing. Three tablespoonfuls of best olive-oil ; one tablespoon- ful of vinegar

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