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French Dressing

If the French dressing is made at table, a small china or glass tray, set with oil and vinegar cruets, salt cellar, peppercorn grinder, paprika shaker, bottle of worcestershire sauce, and a bottle of pearl onions, is passed to the person who serves the salad. Small silver stands for holding these ingredients, are now found in the shops.

The French always oil the bowl in which the salad dressing is made with a clove of garlic. Tarragon or estragon vinegar may be used instead of plain vinegar, or some leaves of tarragon, or Estragon, procurable at the large markets, may be cut in bits and sprinkled over the salad.

Ingredients: Three tablespoons of oil; one tablespoon of vinegar; one teaspoon of salt: one-fourth teaspoon of pepper. Mix the oil, salt and pepper together and slowly add the vinegar, stirring constantly. In dressing a salad at the table the dressing may be made in a separate bowl and then poured upon the vegetable, the latter being tossed lightly for a few seconds and then served, or it may be made in the following graceful way: Hold a salad spoon (or a tablespoon) over the salad, put into it the salt and pepper, and then fill with the oil the remaining space; mix with a fork and pour upon the vegetable, distributing well; add the remaining proportion of oil, a spoonful at a time, tossing the salad lightly; at the last add the vinegar, toss again and serve.

MAYONNAISE DRESSING, No. 1-Break the yolks of two eggs into a wide bowl, and set them on ice, or where they will become very cold; (the secret of a creamy mayonnaise dressing lies in keeping all the materials very cold, and taking care throughout the work); also chill one-half pint of oil. If a good egg-beater is at hand, the dressing may be made in a very short time. Beat the yolks thoroughly, add two saltspoons of salt and one of white pepper or paprika and beat again. Stir in drop by drop a little of the oil, and beat with a silver fork or wooden spoon; very graduually put in more oil, and beat always in one direction. When the mixture begins to thicken, add a little vinegar taken from two tablespoons; beat in more oil until the preparation again thickens; then add more vinegar; and so continue in alternation until all the material has been used, when the dressing should be thick and creamy. Should the mayonnaise curdle, begin with a third egg yolk, add a small quantity of oil to the egg, and then by very small quantities add the rest of the dressing. At times a dressing may be quite firm when left, only to be found curdled and disappointing when the time comes to use it. This third egg process will, however, invariably restore it. The onion juice is obtained by grating the onion, holding the grater over the dressing and letting the juice drip into it. If preferred, lemon juice diluted with one-third water may be used instead of vinegar. Tarragon vinegar is sometimes used instead of the ordinary kind.

MAYONNAISE DRESSING, No. 2-To make this dressing, allow one-half cup of oil; two eggs (yolks only); vinegar to thin; one-half teaspoon of made mustard; one-half teaspoon of salt; one-fourth teaspoon of pepper; one-half teaspoon of sugar; six drops of worcestershire sauce. Boil one of the eggs ten minutes, and when cold, take out the yolk, place it in a bowl, and mash it finely with the back of a silver spoon or with a wooden salad masher. When the yolk is like powder, add the yolk of the other egg (raw), and stir until the mixture is smooth; then put in the sugar, salt, pepper, mustard and sauce. When the whole is well mixed, add the oil by degrees, stirring continually; and as soon as all is used thin with vinegar. Place on ice for one hour before using.