The Blue Grass Cook Book

page 161

Dressings for Salads

      DRESSING FOR MEATS OR
      SALADS
Mix a heaping teaspoon of mustard, 1 of salt, and 1 of sugar together. Add a
little red pepper and enough vinegar to make a paste. Beat yolks of 5 eggs and
add mustard, etc., 1/2 teacup of vinegar, 1 of rich cream, sour or sweet, and a
piece of butter the size of an egg.

Boil till thick, and let it cool. It can be bottled and kept in cool place, and
used as needed.

      FRENCH DRESSING

  4 tablespoons olive oil,

  1 tablespoon of vinegar.

Season to taste with pepper, salt, and a little garlic. The bowl in which the
dressing is to be made rubbed with garlic will give sufficient flavor.

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