FRENCH DRESSING
3 tablespoonfuls of oil,
1 tablespoonful of vinegar,
½ teaspoonful of salt,
¼ teaspoonful of pepper.
Mix the salt and pepper with the oil, then add slowly the vinegar, stirring all the time. It will become a little white and thickened.
MAYONNAISE DRESSING
To the yolk of an egg add oil very slowly until the mixture becomes very thick, then add alternately vinegar and oil. Lastly add salt and pepper.
The proportions are one cupful of oil to one yolk, one half teaspoonful of salt, a dash of pepper, and one and a half tablespoonfuls of vinegar or lemon juice. More or less oil may be used, but it must be added very slowly at first or the mixture will curdle. Have all the ingredients cold before beginning to mix the dressing. (See “Century Cook Book,” page 288.)