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French Dressing

One saltspoonful of salt, one-half saltspoonful pepper, three to five tablespoonfuls of oil, one tablespoonful of vinegar, one-fourth teaspoonful onion juice if liked.

Put the salt and pepper in a bowl, dissolve them with the vinegar, add the oil slowly and mix well. This dressing is suitable for egg or vegetable salads, and is also used to macerate meat or fish salad.

Lemon juice may be used instead of vinegar, and the onion juice if liked.