French Dressing

French Dressing

1/3 teaspoon salt
1/4 teaspoon paprika or pepper
1 teaspoon [prepared] mixed mustard, optional
4 tablespoons oil
1 1/2 tablespoons vinegar
Combine salt, paprika or pepper and mustard, if used, in shallow dish. Gradually beat in oil, then vinegar a little at at time, continuing the beating until thoroughly emulsified. French dressing may be made in larger quantities and stored (covered) in refrigerator, shaking thoroughly before using.

Rumford Chemical Works. Rumford Complete Cook Book. Norwood, MA: Norwood Press. 1943.