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The 1918 Fanny Farmer Cookbook
7
SALAD DRESSINGS
French Dressing
/2 teaspoon salt
tablespoons vinegar
/4 teaspoon
1
1
2
pepper
4
tablespoons olive
oil
Put ingredients in small cream jar and shake. Some prefer the addition of a few drops onion
juice. French dressing is more easily prepared and largely used than any other dressing. One
tablespoon, each, lemon juice and vinegar may be used.
8
Parisian French Dressing
1
5
/2 cup olive oil
2
tablespoons finely
chopped parsley
tablespoons
vinegar
/2 teaspoon
powdered sugar
1
4
red peppers
1
tablespoon finely
chopped Bermuda
onion
8
1
green peppers
teaspoon salt
Mix ingredients in the order given. Let stand one hour, then stir vigorously for five minutes.
This
is especially fine with lettuce, romaine, chiccory, or endive. The red and green peppers are the
small ones found in pepper sauce.
9
Club French Dressing
1
1
/2 teaspoon salt
2
tablespoons
Tarragon vinegar
/4 teaspoon
pepper
2
tablespoons
brandy
2
tablespoons olive
Chapter XXI − SALADS AND SALAD DRESSINGS
371
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