FRENCH DRESSING

3/4 tsp. salt

2 tsp sugar

1 tsp tomato paste

1/4 tsp. dry 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.

Sometimes a more highly seasoned French dressing is desired. In such  

an event, there should be beaten into the dressing the following ingredients:  

2 Tb. finely chopped onion or 1 Tb. onion juice  

2 Tb. chopped pimiento  

1 large green pepper, chopped  

2 Tb. chopped parsley  

Make sure everything is well blended.

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