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Cold Sauces and Dressings

A good oil should be used in making salad dressings, but it is not necessary to pay the highest price for it. An excellent quality of olive oil may be purchased at some of the small Italian shops for a reasonable amount. This low price is made possible since it is their own importation.

There is also now on the market a good domestic oil prepared from cotton seed. It is largely used instead of the imported oil, and an excellent mayonnaise can be made from it.

French Dressing No. 1 1 tablespoonful vine- teaspoonful salt White pepper gar 3 tablespoonfuls oil This is the usual proportion of oil and vinegar, but an equal quantity of each may be used if desired, or more oil.1 To the seasoning in a bowl add the oil and vinegar, and beat with Dover beater or fork until it thickens slightly. Use at once. When made at the table the dressing will thicken more quickly if a bit of ice is put in the bowl with the other ingredients. Remove ice when dressing is made.

French Dressing No. 2 2 tablespoonfuls oil 2 tablespoonfuls vinegar I tablespoonful beaten egg teaspoonful salt A little pepper Put all together into a bowl and beat with a Dover egg beater. Pour over the salad just before it is sent to the table. 1 In France they say to add the vinegar to salad dressing in the time one can say very quickly, Ners (a French railway station), but the oil is poured in while one is saying, very slowly, Saint- Jean-de-Maurienne.