The English form of salad-dressing

ENGLISH SALAD-DRESSING. The English form of salad-dressing is closely connected with mayonnaise sauce, and has many admirers. With some vegetable ingredients it works well enough, and is certainly nice with cold meat : it is, however, wholly out of place with the rôt. For this reason salads thus dressed are to be recommended for luncheons, picnics, &c., rather than for dinner. Unfortunately it is almost always spoilt by being overdosed with vinegar—common, acid stuff without any flavouring—and in nearly every cookery book of the average capacity, you are told to mix oil and vinegar in equal parts, which I have already denounced. An old recipe called “Dr. Kitche-ner’s salad mixture” embodies as many mistakes as could well be made in a dressing of this kind :—“ Two tablespoonfuls of oil, or melted butter (1) two or three tablespoonfuls of vinegar.” The “poet’s recipe” previously alluded to is equally faulty.