SALAD DRESSINGS.
"Just, as in nature, thy proportions be,
As full of concord their variety."
French Dressing.
Ingredients.
- ½ a teaspooonful 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 ar-
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