SALAD DRESSINGS.
French Dressing.—Required: Half teaspoonful salt, quarter teaspoonful pepper, one-eighth teaspoonful cayenne, one to two teaspoonfuls vinegar, four tablespoonfuls oil. Mix ingredients in order given, stirring vigorously. Two tablespoonfuls chili sauce mav be added.
French Thousand-Island Dressing.—Required: One tablespoonful orange juice, one tablespoonful lemon juice, one teaspoonful onion juice, two tablespoonfuls finelychopped capers, two tablespoonfuls finelychopped olives. Add the above ingredients to French dressing.
French Chiffonade Dressing.—Required : Two tablespoonfuls Chili sauce, quarter cupful finely-chopped onions, quarter cupful finely-chopped beetroot. Add the above ingredients to French dressing. Russian Salad Dressing.—One hardboiled egg, finely chopped, two tablespoonfuls finely-chopped cooked beetroot, one tablespoonful finely-chopped onion, one tablespoonful chopped carrot. Add the above ingredients to French dressing.
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https://paperspast.natlib.govt.nz/newspapers/NZH19300104.2.149.55.6
Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20454, 4 January 1930, Page 7 (Supplement)
Word Count
114SALAD DRESSINGS. New Zealand Herald, Volume LXVII, Issue 20454, 4 January 1930, Page 7 (Supplement)
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