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French Dressing

INGREDIENTS. ½ a teaspooonful of salt.

A few grains of cayenne or paprica.

If desired, - 14 a teaspoonful of pepper. 2 to 6 tablespoonfuls of vinegar or lemon juice. 6 tablespoonfuls of oil. 1½ a teaspoonful of prepared mustard. 1/2 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 arranged on the serving-dish; or, if but one vegetable is used, it is preferable to serve from the dish in which it is dressed.