. Louis' Every woman's cook book. d. Chopped freshtarragon, chervils, or chives also help to give a fine tasteto the salads, and the yolk of an egg will give a goodbody to make salad dressing good oil and vinegar areI necessary; olive oil and red-wine vinegar are to bepreferred. If you caimot get red wine vinegar, a wine-glassful of red wine added to a quart of dressing whichwas made of white wine or cider vinegar will answerthe purpose. If you have no vinegar, the juice of twolemons added to one-balf a glass of red wine may besubstituted. If the oil gets cloudy add a teaspoonfulof sal
. Louis' Every woman's cook book. d. Chopped freshtarragon, chervils, or chives also help to give a fine tasteto the salads, and the yolk of an egg will give a goodbody to make salad dressing good oil and vinegar areI necessary; olive oil and red-wine vinegar are to bepreferred. If you caimot get red wine vinegar, a wine-glassful of red wine added to a quart of dressing whichwas made of white wine or cider vinegar will answerthe purpose. If you have no vinegar, the juice of twolemons added to one-balf a glass of red wine may besubstituted. If the oil gets cloudy add a teaspoonfulof salt to a quart, and it will clear within twenty-fourhours. HOME-MADE FRENCH DRESSING 4^To make one quart, take a teaspoonfxil of salt, one-halfa teaspoonful of white pepper, one-quarter of a tea-spoonful of English mustard, one-quarter of a teaspoonfulof paprika, one-third of a quart of vinegar, shake well,and make up the balance of the quart with dressing well corked will keep for ever. Shake thebottle before LOUIS EVERY WOMANS COOK BOOKWhen Served. Guests. Remarks. Ii j lawwiTumwr*^ SALADS ASPARAGUS SALAD ^ Cut the tender parts of asparagus into pieces of equal 11 length and tie them in bunches. Cook in salted water | j| |l! and then leave to cool. Arrange them symmetrically in I II a salad-bowl, ornament with hard-boiled eggs, and add I )| Ijl two tablespoonfuls of French dressing. V | ?!l I?! CELERY SALAD<^ Remove the outer stalks, which are generally Put the good ones into a bowl of cold water. Cut eachstalk Julienne style, wash well, drain and dry themthoroughly. Line the salad-bowl with lettuce-leaves,season with French dressing, cover the whole with alayer of mayonnaise, and ornament with beet root anda fine lettuce heart in the centre. POTATO SALAD ^ Cut and slice cold boiled potatoes, add some choppedonions, chives, and parsley. Season with French the salad in the centre of the dish and stirround itwith small lettuce lea
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1910
