Aunt Caroline's Dixieland Recipes/Salads and Dressings/French Dressing

by Emma McKinney

FRENCH DRESSING

⅔ cup oil,
½ teaspoon pepper,
⅓ cup vinegar,
¼ teaspoon mustard,
1¼ teaspoons salt,
1 teaspoon powdered sugar.

Put the ingredients in a pint preserve jar; fasten the cover, chill and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard, Curry, Brand's A1 sauce, Worchestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor.