=French Dressing=
Suitable for vegetables, apples, tomatoes, eggs, legumes and nut foods.
The proportions of lemon juice and oil in this dressing vary from 1
part of lemon juice to 4 parts of oil, to equal parts of each, and in
extreme cases to the use of four or five times as much lemon juice as
of oil according to the ingredients of the salad and individual taste,
but the proportions most generally used are the following:
¼-½ teaspn. salt
3 tablespns. oil
1 tablespn. lemon juice
Mix salt and oil well, add lemon juice slowly, stirring, pour over
salad, serve at once. If flavorings are used, mix them with the salt
and oil before adding the lemon juice. My experience is that this
method of combining the ingredients gives the best results. A bit of
ice may be added while stirring, but if ingredients and utensils are
ice cold it will not be necessary.
=Orange French Dressing=
Let orange juice stand for a few moments with thin shavings from the
outside of the rind in it, strain and combine with the salt and oil as
above, using equal quantities of oil and orange juice or only ½ as much
of the juice. Serve over sliced apples or tomatoes.
=Grape French Dressing=
Equal quantities of grape and lemon juice with salt and a small
proportion of oil. Delightful over apples, oranges, grape fruit, pears
or peaches, or suitable combinations of the same.
=Honey French Dressing=
Use equal quantities of lemon juice and honey or three or four times
as much lemon juice as of honey, with oil and a trifle of salt, over
lettuce or suitable fruits. Honey and lemon juice without the oil may
be used by those who prefer it.
=Nut French Dressing=
Add water to any preferred nut butter until of the desired consistency;
then salt and lemon juice according to the ingredients of the salad.
Butter from either Brazil, almond or pine nuts is good. Raw pine nuts
have much the flavor of cheese. If unroasted peanut butter is used, the
flavor of onion or garlic or both is an improvement.
=Salad Entrée Dressing=
1 tablespn. chopped parsley
¾ tablespn. chopped onion
¾-1 teaspn. salt
¾-1 teaspn. celery salt
½ cup olive oil
⅓ cup lemon juice
Mix dry ingredients, add oil, then lemon juice slowly, stirring.
=English Salad Dressing=
1½-2 tablespns. sugar
1 tablespn. oil
2 tablespns. lemon juice
¼ teaspn. salt
1 tablespn. shredded fresh mint, or ¼ teaspn. powdered dry mint
=★ Lemonade Dressing=
For lettuce and many fruits.
1 tablespn. each of lemon juice and water to each slightly rounded
tablespn. of sugar. Stir until sugar is dissolved. For juicy fruits,
use lemon juice and sugar only.
=Tarragon Dressing=
For fruits.