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Use of Dressings (Most common use are the French)

The dressings in most common use are the French and the mayonnaise. A French dressing is used for green vegetables, for fruit and nuts, and to marinate cooked vegetables, or the meat or fish for a meat or fish salad. Mayonnaise dressing is used for meat, fish, some varieties of fruit, as banana, apple and pineapple, and for some vegetables, as cauliflower, asparagus and tomatoes. Any article to be served with mayonnaise, after standing an hour or more in a marinade, - i. e., French dressing, - should be carefully drained, as, by the pickling process, liquid will drain out into the bottom of the vessel and, mixing with the mayonnaise, will liquefy the same.