Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: SALAD DRESSINGS. Just, as in nature, thy proportions be, As full of concord their variety. French Dressing. Ingredients. %. a teaspooonful of salt. a teaspoonful of pepper. A few grains of cayenne 2 to 6 tablespoonfuls of vine- or paprica. gar or lemon juice. 6 tablespoonfuls of oil. If desired, ? a teaspoonful of prepared mustard. )a 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 dustwith 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. Claret Dressing. (For lettuce or fruit salad. ) Mix half a teaspoonful of salt, a dash of pepper, white or paprica, and four tablespoonfuls of oil; add gradually one tablespoonful of claret and one tablespoonful of lemon juice or vinegar. Mayonnaise Dressing. Ingredients. The yolks of 2 raw eggs. 2 tablespoonfuls of lemon 1 pint of olive oil. juice. 2 tablespoonfuls of …
