Recipe: Blond French Dressing

Place in a wide mouthed bottle,

  • One teaspoon of sugar,
  • One teaspoon of mustard,
  • One-half teaspoon of salt,
  • Four tablespoons of white Wine vinegar,
  • One-half cup of vegetable SALAD oil.
  • Shake until creamy.

The use of paprika is decidedly better than the pungent pepper. This pepper is mildly sweet-flavored spice that does not irritate the delicate lining of the throat or stomach. Now, fully as important as the green appetizers are the dainty SALADs, lettuce, corn SALAD, endive, romaine, tomatoes, onions, cucumbers, cabbage and the cooked vegetables, such as lima beans, peas, string beans, beets, etc.

The success of SALADs depends entirely on the Dressings used with them. So, with this in mind, we will now prepare some delicious Dressings. Place in a fruit jar and then put them in the ice box, where they can be had at a minute’s notice.

You know that often when you come home just fagged out, when perhaps you did not take the time to get luncheon, a cool,[pg 302]crisp SALAD and some thinly sliced buttered bread and a cup of tea will not only satisfy and refresh you, but will also prevent a headache.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss