with salads containing almost any combination of fruit, and with meat,
fish, and egg salads. It is true, of course, that fruit-salad dressing
blends very well with fruit salad and is considered by most persons to
be more delicious than French dressing, but if one is pressed for time
and does not have the necessary ingredients for making any other kind,
this one may nearly always be utilized. In addition to these uses,
French dressing, as has been previously explained, may also be used to
marinate salads before mayonnaise or other dressing is mixed with them.
A point that should always be remembered in the making of this dressing
or any other dressing containing oil is that the flavor of the oil has
much to do with the desirability of the finished dressing.

FRENCH DRESSING

3/4 tsp. salt
1/4 tsp. mustard
1/4 tsp. pepper
3 Tb. vinegar
1/4 tsp. paprika
1/2 c. oil

Measure the dry ingredients and place them in a bowl. Measure the
vinegar and oil and add them to the dry ingredients. If possible, place
a piece of ice the size of a walnut in the bowl. Beat with a fork until
the ingredients are thoroughly mixed and the oil and vinegar form an
emulsion that will remain for a short time. The ingredients will
separate if the dressing is allowed to stand, but the colder they are,
the more easily will the emulsion form and the longer will it remain. If
ice cannot be used, have the ingredients as cold as possible before
mixing them.