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.
FRENCH DRESSING2 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.
FRENCH DRESSING1/2 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.
French DressingOne 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.
French DressingOne 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.
French Dressing1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon pepper
4 tablespoons olive oil
French DressingEasily 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
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