French Dressing.
Ingredients.
- ½ a teaspoonful of salt.
- A few grains of cayenne or paprica.
- ¼ a teaspoonful of pepper.
- 2 to 6 tablespoonfuls of vinegar or lemon juice.
- 6 tablespoonfuls of oil.
If desired,—
- ½ a teaspoonful of prepared mustard.
- ½ a teaspoonful of onion juice, or rub the salad-bowl with slice of onion, or clove of garlic.
Method.—Mix the condiments, add the oil and mix again; then add the acid, a few drops at a time, and beat until an emulsion is formed; then pour over the vegetables, toss with the spoon and fork, and serve. In Chicago a method has obtained that is well worth a trial: Put a bit of ice into the bowl with the condiments, and, by means of a fork pressed against or into this, use in mixing.
Second Method.—Pour the oil over the vegetables, toss, until the oil is evenly distributed, and dust with salt and pepper; then add the acid and toss again. When the salad is prepared at the table, the vegetables may be dressed in a bowl, then arranged on the serving-dish; or, if but one vegetable is used, it is preferable to serve from the dish in which it is dressed.
To Mix a Quantity of Dressing.
Put all the ingredients into a fruit jar, fit on one or more rubbers and the cover; then shake the jar vigorously, until a smooth dressing is formed.