French, of. Simple Dressing:—This is the one usually praterred! by the gourmet, For an ordinary sized salad allow three tablespoontule of all, 1, of vinegar, one saltapoontul of' salt, the quantity of pepper.
Mix the aalt, and pepper with the vinegar, and the oil gradually, ands stir the mixture into the salad just before serving it. Chopped parsley tarragon may be sprinkled over the salad, and part tarragon vinegar may be used.
'Salad Dressing' Without Otl:—Replnco the all with three tables. spoonfuls of cream or unsweeteneds condensed milk, Bag Dredsing:—Rub the yolks of 2 hard-boiled eggs through a sieve,
castor nagor; str in gradually three alt, popper, cayenne, and a Vteaspoonful of made, mustard,
tablespoonfuls of salad all or cream and when wall mixed add tow table spoonfuls of vinegar.
This type of dressing is: also. suc: cessful made without the egg. Some tastes prefer more sugar.
Text read from the printed page and cleaned; old type leaves the occasional error.