Page:Browne - The Plain Sailing Cook Book.djvu/92

 FRENCH DRESSING


 * MATERIALS

½ teaspoon salt

Few grains cayenne

⅛ teaspoon white pepper

⅛ teaspoon paprika

2 tablespoons vinegar

6 tablespoons olive-oil


 * UTENSILS

Bowl or cup

Silver fork

DIRECTIONS Put all the dry materials in a bowl or cup, and slowly add the vinegar, then the oil, stirring constantly with a silver fork. Beat with the fork for two or three minutes.

REMARKS Part of the vinegar used may be taragontarragon [sic], if desired.

A piece of ice the size of a marble may, with good results, be put in the cup while mixing the dressing; in any case, the oil should be very cold.

Any of the following may be added to the dressing, according to individual taste:

If any of the dressing is left over, it should be put in the ice-box, and then beaten again with a fork before using. 