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FRENCH DRESSING

(Salad Dressings) - (The International Jewish Cook Book)







Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one
teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and
four tablespoons of olive oil. Stir until well blended and use at once.

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FRENCH DRESSING

2 cups shredded lettuce
1 can tuna fish or 1-1/2 lbs. any cold boiled fish
1/2 cup French dressing
1 teaspoon onion juice
1 cup finely cut celery
1/2 cup mayonnaise
1 teaspoon chopped parsley
Line dish with lettuce; place fish in center; pour over French
dressing to which onion juice has been added and cover top of fish
with celery; put mayonnaise on top. Sprinkle with chopped parsley.

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FRENCH DRESSING

1/2 pint of mayonnaise
1/2 pint of cream
2 tablespoonfuls of finely grated horseradish
Whip the cream and drain it, then stir it carefully into the mayonnaise,
and at last add the horseradish. This sauce is appropriate to serve with
boned partridges or quail, and is also nice to serve with mixed cold meats.

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French Dressing

One saltspoonful salt, one-half saltspoonful white pepper, three

tablespoonfuls olive oil, one-half teaspoonful onion juice, one

tablespoonful vinegar. Mix in order slowly. One spoonful lemon juice may

be used in place of onion juice.

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French Dressing

One tablespoonful of vinegar, three tablespoonfuls of olive oil, a

saltspoonful of salt and one of white pepper, and a few drops of any

good sauce. Lettuce should be well washed in very cold water, leaf by

leaf, and drained in a basket, which comes for the purpose, then placed

on the ice, and at serving time put into the salad bowl. Lettuce should

never be cut with a knife, but torn with a fork and spoon, and it should

not be allowed to stand after the dressing is poured over it.

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French Dressing

1/2 teaspoon salt

2 tablespoons lemon juice

1/2 teaspoon pepper

4 tablespoons olive oil

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French Dressing

Easily made is the French dressing, and often prepared at the table. To

one-quarter teaspoonful of finely minced onion, add one-half teaspoonful

salt, a little black pepper, a few grains of Cayenne and six

teaspoonfuls olive oil. Stir well, add two teaspoonfuls vinegar, and mix

thoroughly.









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