( Originally Published 1922 )
When lemons are to be had do not use vinegar in salad dressings. There are three reasons. The lemon juice is a food in itself; it will give a better flavor to the dressing; and it brings out the natural flavor of other fruits.
Don't use plain vinegar on anything.
Real French dressing is made with 4 parts oil to 1 part lemon juice. The lemon juice should be beaten into the oil drop by drop. A pinch of salt and a dash of paprika are added to taste. It will keep indefinitely in a cool place.
For fruit salads where French dressing is desired it should be equal parts of oil and lemon juice. The latter brings out the flavor of the fruit. This is good with a grapefruit or diced banana salad.
Place two egg yolks in small sized old-fashioned mixing bowl, which runs to a point at the bottom. Beat with a fork first. Add one-half teaspoonful salt, one-half teaspoonful dry mustard and a dash of cayenne. Then take Dover egg beater (the one with the wheel and rotary motion) and have some one drop in olive oil drop by drop while you beat constantly. When the mixture gets very stiff, drop in the same way about one-half tablespoonful of lemon juice. This thins the mixture. Then add more oil until very thick, then more lemon juice and so on until dressing has right consistency and flavor. It usually takes the juice of one small lemon to a half pint can of olive oil. The oil must go in very slowly at the start or the mixture will separate. When it is smooth and about half made, the oil may be added faster (one-half teaspoonful in a tiny stream), like-wise the lemon juice.
This dressing should be tightly covered and kept in a refrigerator. It will keep for several days.
If it separates, either during mixing or after standing, it can be made smooth again by taking another egg yolk and beating mixture into it almost as slowly as above.
"Droppers" for making this dressing can be bought at any hardware store for ten cents.
Make mayonnaise exactly as above and just before serving beat into it very thick well whipped cream using about equal parts of cream and mayonnaise. Thin whipped cream will not answer. This dressing is delicious with crisp head lettuce with lettuce and tomatoes or with fruit salads.
Boiled Salad Dressing
Put the milk to scald in double boiler; melt butter; rub butter and flour together until smooth; add the beaten eggs. Into this stir the hot milk. Return to double boiler and cook until the eggs are cooked ; stirring constantly two or three minutes. Remove from the fire and stir in slowly the sugar, salt and mustard (moistened in a little water). Return to fire and cook until thick and smooth, stirring constantly. When almost done add the lemon juice.