FRENCH DRESSING

a term applied to several receipts for simple salad dressings. The correct formula consists of four parts of olive oil to one part of good vinegar, with a small quantity of fine table salt and ground pepper--two saltspoonfuls of salt and one-half saltspoonful of pepper being in correct proportion when four tablespoonfuls of olive oil are used.

A little onion juice or chopped parsley, tarragon, chives or chervil may be added if desired.