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French Dressing

I tablespoonful of vinegar, 1/2 teaspoonful of salt, A dash of cayenne, 3 tablespoonfuls of olive oil, 14 teaspoonful of black pepper.

Put the salt and pepper in a bowl and add gradually the oil. Mix in slowly the vinegar, stirring rapidly all the while. As soon as you have a perfect emulsion, that is, the dressing is well blended (the oil and vinegar), it is ready to use, and should be used at once. Many persons think French dressing is simply a mixture of oil and vinegar, and mix in the most careless way, but it should be just as carefully made as Mayonnaise, so that when you pour it over the lettuce it will have a thick white appearance.

Tarragon vinegar may be used in place of plain vinegar. Onion juice or a little garlic may also be added.