French Dressing Recipe

One tablespoonful of vinegar, three tablespoonfuls of olive oil, a

saltspoonful of salt and one of white pepper, and a few drops of any

good sauce. Lettuce should be well washed in very cold water, leaf by

leaf, and drained in a basket, which comes for the purpose, then placed

on the ice, and at serving time put into the salad bowl. Lettuce should

never be cut with a knife, but torn with a fork and spoon, and it should

not be allowed to stand after the dressing is poured over it.

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