| Show what kind of salad shall we haye have for lunch or for dinner that seems to be all important question on these warm days and what kind of a salad the usual question in warm weather both for lunch and for dinner whatever vei you chorse it i must of course be crisp and wen well chilled for dinner it will probably have french dressing this mixture of oil and vinegar can however be varied by different ferent df blends of seasoning the most important seasoning is of course the oil itself and next to that is the vinegar you may I 1 have your preference between italian and french olive oil ot 01 may be american enough to prefer one of the salad oils made from a corr corn or cottonseed base A malt a cider a wine vinegar or one of these vinegars flavored with tarragon will each give a different character to your dressing lemon or birr juice u used instead e ad of will len lend d ai individual d u al note no e whatever acid you use b sure t that h n you do not overdo it many dressings tiou are too sour while the standard s ta n ard proportions are supposed to be three tablespoons of oil to one tablespoon of vinegar or lemon juice four to one often makes a more desirable combination besides salt pepper and su sugar gar which are always used for seasoning a little mustard chile sauce ketchup or r a dash of one oi of the sauces of the worcestershire I 1 type are good additions some prefer tc have the bowl rubbed with garlic or add some sliced onions or onion juice dressing 1 4 cup french dressing 2 tablespoons minced celery 1 teaspoon minced parsley 2 tablespoon minced on onion ion 1 ahard hard boiled egg finely minced 2 tablespoons mincel minced reen pepper or cooked beets mix other ingredients and add to french dressing special french dressing acut 1 cup salad oil acup 1 cup sugar suar cup malt vinegar I 1 teaspoon grated onion 14 cup ketchup 1 tea teaspoons salt I 1 teaspoon sauce mix ingredients and beat until thick store in refrigerator and beat before using 10 E cell bell syndicate service |
