French Dressing
An absolute rule for making good salad dressing is an almost impossible thing, as this seems to be the one place in cookery where it is not only allowable but commendable to “guess” at proper proportions. The following is as nearly accurate as it seems well to be. Put 1 scant teaspoon of salt and 1 saltspoon of black pepper in a bowl, and stir into them with a wooden fork, very slowly, 3 or 4 tablespoons of fresh oil, and then add half as much or less vinegar, mixing it well with the oil.