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French Dressing


  • 1/2 teaspoonful of salt
  • few grains of cayenne or paprica
  • 1/4 teaspoonful of pepper
  • 2 to 6 tablespoonfuls of vinegar or lemon juice
  • 6 tablespoonfuls of oil
  • 1/2 teaspoonful of prepared mustard (if desired)
  • 1/2 teaspoonful of onion juice, or rub the salad-bowl with slice of onion, or clove of garlic (if desired)


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.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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