Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/47

 SALAD DRESSINGS.

French Dressing.

If desired,—

½ a teaspoonful of prepared mustard.

½ a teaspoonful of onion juice, or rub the salad-bowl with slice of onion, or clove of garlic.

Method.—Mix the condiments, add the oil and mix again; then add the acid, a few drops at a time, and beat until an emulsion is formed; then pour over the vegetables, toss with the spoon and fork, and serve. In Chicago a method has obtained that is well worth a trial: Put a bit of ice into the bowl with the condiments, and, by means of a fork pressed against or into this, use in mixing.

Second Method.—Pour the oil over the vegetables, toss, until the oil is evenly distributed, and dust with salt and pepper; then add the acid and toss again. When the salad is prepared at the table, the vegetables may be dressed in a bowl, then 21